Recipe courtesy of Taylor Bowen Ricketts
Episode: Blues Travelers
BBQ Elk Brisket
Total:
9 hr 20 min
Active:
1 hr 20 min
Yield:
20 servings
Level:
Intermediate
Total:
9 hr 20 min
Active:
1 hr 20 min
Yield:
20 servings
Level:
Intermediate

Ingredients

Directions

For the brisket: Preheat a convection oven to 225 degrees F. Rub the brisket with salt, pepper and paprika. Add the brisket to a deep pan and add the melted butter and oil so the meat is just submerged.

Cover the pan tightly with foil and cook for 8 hours.

Set aside the brisket to cool to room temperature in the fat. Store the brisket in the refrigerator.

For the sauce: While the brisket cooks, add the vinegar, molasses, sugar, bourbon, chile sauce, Worcestershire sauce, horseradish, salt, garlic, ginger and cinnamon to a 4-quart saucepan set over medium heat. Stir continuously until the liquid reduces by half and is the consistency of syrup, about 1 hour.

When ready to serve, slice the brisket into 8-ounce portions and reheat in the reserved fat.

Serve the brisket over smoked paprika smashed potatoes, and top with the BBQ brisket sauce and onion rings.

Cook's Note

Serving suggestions: smoked paprika smashed potatoes and onion rings

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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