Smoked Mule Deer Brisket

A wood-smoked approach to mule deer that produces deeply flavored meat with authentic smokehouse character. This recipe uses traditional smoking to bring out the best in your harvest, creating a memorable meal for family and friends.

Texas BBQ meets Western trophy

BBQ Innovation This preparation adapts Texas brisket techniques to mule deer shoulder, creating exceptional barbecue using premium wild game.

Ingredients (Serves 12-15)

• 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