Smoked Venison Brisket with Spicy Coffee Rub

Name: Smoked Venison Brisket with Spicy Coffee Rub
Yield: 4 Servings
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; 1/2 – 1 tsp. cayenne pepper (depending on desired spice level); 1/2 – 1 tsp. red pepper flakes (depending on desired spice level)

Dare we say that Spring might actually be here? If not entirely, it’s definitely well on the way. And you know what that means! It’s time to uncover those grills and get back outside. If you’re anything like us, you’ve been plotting this return for, oh, at least the last 6 months give or take a few weeks. You may aleady have a few favorite summer recipes up your sleeve but you’ll definitely want to add this special one from Miss Allie’s Kitchen to your permanent collection. Especially once the intoxicating scent of smokey, spicy, meat starts wafting your way.

You can use a smoker or a wood-pellet grill (Miss Allie used a Traeger Grill to prepare this recipe. New to smoking meat? Don’t be intimidated – this recipe is an easy one. But it does require a whole lot of patience. Mostly because once you apply the rub, it has to rest for 12-24 hours before it’s ready to be cooked. Talk about anticipation! Give it a try and let know what you think!

Recipe & Photography by Allie Doran of Miss Allie’s Kitchen.

Smoked Venison Brisket with Spicy Coffee Rub

Allie Doran of Miss Allie’s Kitchen

Servings

4 Servings

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
1/2 – 1 tsp. cayenne pepper (depending on desired spice level)
1/2 – 1 tsp. red pepper flakes (depending on desired spice level)

Directions

Defrost your venison brisket fully and remove it from its packaging. Pat dry.
Whisk together all of the remaining ingredients in a small bowl to make the rub.
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. 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 ( We 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*. Best served with this Paleo BBQ Sauce .