BBQ Elk Brisket

Name: BBQ Elk Brisket
Ingredients: 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; 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

18 ingredients

9 steps

Ingredients

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
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

1

For the brisket: Preheat a convection oven to 225 degrees F. Rub the brisket with salt, pepper and paprika.
2

Add the brisket to a deep pan and add the melted butter and oil so the meat is just submerged.
3

Cover the pan tightly with foil and cook for 8 hours.
4

Set aside the brisket to cool to room temperature in the fat.
5

Store the brisket in the refrigerator.
6

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.
7

Stir continuously until the liquid reduces by half and is the consistency of syrup, about 1 hour.
8

When ready to serve, slice the brisket into 8-ounce portions and reheat in the reserved fat.
9

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