Name: Smoked Mule Deer Brisket
Cuisine: American
Ingredients: 8-10 lb mule deer shoulder, whole; 1/4 cup brown sugar; 3 tbsp kosher salt; 2 tbsp black pepper; 2 tbsp smoked paprika; 1 tbsp garlic powder; 1 tbsp onion powder; 2 tsp cayenne pepper; 1 tsp ground cumin; Oak wood chips for smoking; *Texas Method Adaptation**; 1. **Dry Rub Application**:; - Mix all spices thoroughly; - **Coverage**: Coat entire shoulder evenly; - Refrigerate 12-24 hours for penetration; 2. **Smoking Setup**:; - Maintain 225-250°F with consistent smoke; - **Wood choice**: Oak provides strong smoke for lean meat; - Plan 12-16 hours total cooking time; 3. **Temperature Management**:; - **Stall management**: Wrap in butcher paper at 160°F; - **Final temperature**: 203°F for proper texture; - **Patience**: Cannot rush proper barbecue; 4. **Resting Process**:; - Rest in cooler 2 hours wrapped; - **Carryover cooking**: Temperature continues to rise; - **Moisture redistribution**: Critical for tender results; *Service**: Slice against grain, serve with BBQ sauce and sides; *Traditional**: With coleslaw, beans, cornbread; ##

Smoked Mule Deer Brisket

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