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venison brisket with barbecue sauce on a wood cutting board with slate

Smoked Venison Brisket with Spicy Coffee Rub


  • Author: Miss AK
  • Prep Time: 12+ hours
  • Cook Time: 2 hours
  • Total Time: about 14-26 hours
  • Yield: 4 1x

Description

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.


Scale

Ingredients

  • 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
  • 1/21 tsp. cayenne pepper
  • 1/21 tsp. red pepper flakes

Instructions

  1. Defrost your venison brisket fully and remove it from its packaging. Pat dry. 
  2. Whisk together all of the remaining ingredients in a small bowl. 
  3. 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.
  4. Wrap the brisket tightly in plastic wrap and let it sit in the fridge for 12-24 hours, the longer the better. 
  5. 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. 
  6. Preheat your smoker or wood pellet grill ( I use a Traeger Grill) to 225F. 
  7. Once preheated, place the brisket directly in the smoker/grill and smoke for about 2 hours, or until the meat reaches about 150F.* 
  8. Let this rest for 20 minutes before slicing and serving (PLEASE DO THIS). Best served with my Paleo BBQ Sauce

Notes

  • 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

Nutrition

  • 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

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