Recipe courtesy of Taylor Bowen Ricketts
BBQ Elk Brisket
- Level: Intermediate
- Yield: 20 servings
- Total: 9 hr 20 min (includes chilling time)
- Active: 1 hr 20 min
Ingredients
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
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.