| Level: | Intermediate |
| Total: | 9 hr 20 min |
| Active: | 1 hr 20 min |
| Yield: | 20 servings |
Ingredients
- 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
- 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
Instructions
- 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.
Reviews
I had high hopes for this recipe and it did not disappoint. All the time I was making the sauce I had a taste envisaged and this came out perfect. Worth standing around for an hour! Incredible full flavor all round. I served it with sauted onions and baby red mash. Definitely will repeat this; very simple.
I have had this dish at the restraint a few time and I will never forget it. The paprika potatoes to go with it are a must.