8" sections of Elk backstrap and deer backstrap. Seasoned with several spices, coated with olive oil, ziplock bag overnight, sous vide 135° ,low heat on charcoal with applewood smoke for 5 minutes per side.
Here is how it turned out. Low and slow didn’t do it, had to crank it up to 350 to finish the gravy. Overall the brisket was fork tender and excellent. The gravy turned out sweeter than I prefer. The Traeger beef seasoning I used had too much sugar as a component. We normally just use flour, salt, and pepper then sear steaks to start it.
This ended up more of a hint of BBQ taste from the sugar.