Alrighty then here we go. I was given a piece of meat from a deer and I have no idea what cut it is as the label has been partialy destroyed. It's a big cut and thawing out now. I'm gonna take a pic and perhaps someone here can give me a clue. If it's Brisket it will be the biggest one i've ever seen :shock: Anyhow should i brine the cut before smoking? I don't care if the meat is gamey...i'll eat most anything but i would like it to be as tender as possible...I also need a recipe for brine..something simple..I like Garlic!!! Instead of brining would a dry rub be a better option? I'm only supposed to eat 8oz of protien a day so this will last me a week or more. Sandwiches are always a favorite but I eat alot of veggies as sides and rice almost every day. I'm brand spanking new so go easy on me...This will be my 2nd smoke...for me and my Brinkman Verticle smoker. Pics to come.