Recipe courtesy of Taylor Bowen Ricketts

BBQ Elk Brisket

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  • Level: Intermediate
  • Total: 9 hr 20 min (includes chilling time)
  • Active: 1 hr 20 min
  • Yield: 20 servings
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Elk Brisket:

One 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 

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


  1. 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.
  2. Cover the pan tightly with foil and cook for 8 hours.
  3. Set aside the brisket to cool to room temperature in the fat. Store the brisket in the refrigerator.
  4. 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.
  5. When ready to serve, slice the brisket into 8-ounce portions and reheat in the reserved fat.
  6. Serve the brisket over smoked paprika smashed potatoes, and top with the BBQ brisket sauce and onion rings.

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