On the average deer the "brisket" is not thick enough or large enough to cook and serve like a beef.
However, consider this. (I've experimented and done this successfully several times before I got my cookshack and several times after.) When butchering your deer remove the meet behind the shoulder and over the rib area by cutting along the surface of the ribs. Include any meat that runs down to the center of the chest. You come up with a "sheet" like piece that I'm guessing is about 24 inches X 12 and rarely more than an inch thick. In this piece there is a lot of connective tissue and layering. (I also like to quick cure and then smoke this and slice thin for my "bacon")
Rub both sides of this. Find some butchers string or equivalent. Now roll this sheet of meat up into a log and tie it tightly with the string. Into the smoker it goes for a slow cook up to your favorite brisquet temperature.
You will be amazed at how great it tastes and how tender it becomes. Of course it isn't going to look like brisquit but like so many parts of the deer that usually get ground up into sausage it provides a great alternative to mindless grinding.
Don't forget to do a whole neck like you would a butt for some of the most amazing "pulled venison" you've every had.
Richard