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

Smoked Venison Brisket with Spicy Coffee Rub

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.

  • Author: Miss AK
  • Prep Time: 12+ hours
  • Cook Time: 2 hours
  • Total Time: about 14-26 hours
  • Yield: 4 1x
  • Category: Meat/Venison
  • Method: Smoker
  • Cuisine: American



  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