A venison brisket is much smaller than a beef brisket, but it’s just as delicious, especially when smoked and paired with the flavors of chimichurri. The coolness of the mint enhances the smoky flavor of the roast and cuts the richness, keeping you going back for more. This chimichurri is also great on beef, lamb, and wild game birds.
Prep Time:
30 minutes
Cook Time:
2 hours 30 minutes
Serves:
6 to 8
1 (3- to 4-pound) venison brisket
Kosher salt
Freshly ground black pepper
1¼ cups packed fresh mint leaves
1 cup packed fresh flat-leaf parsley leaves
1 tablespoon minced garlic
1 tablespoon lemon juice
¼ teaspoon red pepper flakes
½ cup olive oil
⅓ cup red wine vinegar
1.
Preheat an electric smoker to 225°F.
2.
Season the brisket generously with salt and pepper. Let the meat sit uncovered at room temperature for 30 minutes.
3.
Place the brisket in the smoker. Smoke until the meat is fork-tender and its internal temperature reaches 150°F, about 2 hours.
4.
While the brisket is smoking, make the chimichurri. In a food processor, combine the mint, parsley, garlic, lemon juice, red pepper flakes, olive oil, and vinegar. Pulse until the herbs are finely chopped.
5.
Transfer the brisket to a cutting board and let rest for 20 minutes. To serve, slice the brisket against the grain and top the slices with the sauce.
Pro Tip:
If you are used to smoking beef brisket, this
2-hour smoking time may seem like a mistake. However, because venison brisket is much smaller and lacks the collagen that beef brisket has, venison brisket can be smoked in a fraction of t
he time.