Brisket replacement

[weblyish]

I'm planning on brining a beef brisket for salt beef (corned beef?) next week.
It's a family favourite but takes ages and best to do a big batch so was planning on also doing some venison at the same time.

I've done a red deer silverside brined in the past and that was pretty good in its own different way to a beef brisket
but, question is what's a decent cut to use if I mainly have smaller deer now - it may not be worth it at all

I may get a fallow next week if I'm lucky but more likely muntjac
Wonder if it would work with a butterflied whole muntjac leg or just the sirloin tip muscle but that is getting a bit small

Anyone tried and have any advice?

 

[shakey jake]

Ive done whole munty back legs and boned and rolled, both worked, bit crumbly but with little to no fat i thought its was good

 

[Malxwal]

I did some salt beef at Xmas, and actually thought the dry rub stuff made for better taste than the brining ? It was Jamie Oliver brine recipe I used.