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.
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.
Recipe courtesy of Taylor Bowen Ricketts, Delta Bistro, Greenwood, MS