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Categories:
brisket salt freshly ground black pepper paprika butter olive oil apple cider vinegar molasses brown sugar bourbon sweet chile sauce Worcestershire sauce horseradish salt garlic ginger cinnamon paprika smashed potatoes
Viewed: 47 - Published at: 3 years agoIngredients
- 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
Method
- 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.
