BBQ Elk Brisket

Total Time:
10 hr 20 min
1 hr 20 min
1 hr
8 hr

20 servings

  • Elk Brisket:
  • 1 10 -pound elk brisket
  • 1/4 cup salt
  • 3 tablespoons freshly ground black pepper
  • 2 tablespoons smoked paprika
  • 1 pound butter, melted
  • 5 cups olive oil and canola oil blend
  • BBQ Brisket Sauce:
  • 3 cups apple cider vinegar
  • 1 1/2 cups molasses
  • 1 1/2 cups brown sugar
  • 1 cup bourbon
  • 1 cup sweet chile sauce
  • 1 cup Worcestershire sauce
  • 2 tablespoons prepared horseradish
  • 2 tablespoons salt
  • 1 1/2 tablespoons pureed garlic
  • 1 tablespoon grated ginger
  • 1/2 teaspoon cinnamon
  • Serving suggestions: smoked paprika smashed potatoes and onion rings
  • 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.

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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