Make this smoked venison brisket with spicy coffee rub on your smoker or wood pellet grill for a flavorful, tender piece of lean meat. The rub is so easy to mix together.
- 1 lb. Honest Bison Venison Brisket*
- 2 Tbsp. coarsely ground coffee
- 2 Tbsp. chili powder
- 2 Tbsp. coconut sugar
- 1 tsp. salt
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1/2 – 1 tsp. cayenne pepper
- 1/2 – 1 tsp. red pepper flakes
- Defrost your venison brisket fully and remove it from its packaging. Pat dry.
- Whisk together all of the remaining ingredients in a small bowl.
- Using about half of the rub (about 3 Tbsp.)* work the mixture into the venison so that the meat is entirely covered by the rub on both sides. If you’re using an Honest Bison Brisket, you will have 2 pieces of brisket per package so make sure each is liberally rubbed.
- Wrap the brisket tightly in plastic wrap and let it sit in the fridge for 12-24 hours, the longer the better.
- When you’re ready to smoke the meat, remove the brisket from the fridge while you preheat your smoker or wood pellet grill so it can come to room temperature.
- Preheat your smoker or wood pellet grill ( I use a Traeger Grill) to 225F.
- Once preheated, place the brisket directly in the smoker/grill and smoke for about 2 hours, or until the meat reaches about 150F.*
- Let this rest for 20 minutes before slicing and serving (PLEASE DO THIS). Best served with my Paleo BBQ Sauce.
- This rub would work wonderfully on any type of meat, especially beef, elk, bison or lamb.
- You’ll wind up with enough rub for 2 batches of this recipe. Store extra in an airtight container and use it on anything from potatoes, meat, eggs – whatever! It’s so good.
- If your brisket is larger than 1 lb., add about 30 minutes of cooking time per pound of meat.
- Category: Meat/Venison
- Method: Smoker
- Cuisine: American
- Serving Size: 4 oz.
- Calories: 384
- Sugar: 8 g
- Sodium: 891 mg
- Fat: 26 g
- Saturated Fat: 5 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 93 mg
Keywords: venison, smoker, meat