Bbq Elk Brisket
Serves: 5
Cecile Bahringer
1 January 1970
Based on User reviews:
50
Spice
48
Sweetness
46
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Salt3 tbsps
Ground Black Pepper (freshly)2 tbsps
Paprika (smoked)450 g
Butter (melted)3 cups
Apple Cider Vinegar1.5 cups
Molasse1.5 cups
Brown Sugar1 cup
Bourbon1 cup
Chile Sauce (sweet)1 cup
Worcestershire Sauce2 tbsps
Prepared Horseradish1.5 tbsps
Garlic (pureed)1 tbsp
Ginger (grated)1 tsp
CinnamonDirections:
1
For the brisket: Preheat a convection oven to 225 degrees F
2
Rub the brisket with salt, pepper and paprika
3
Add the brisket to a deep pan and add the melted butter and oil so the meat is just submerged
4
Cover the pan tightly with foil and cook for 8 hours
5
Set aside the brisket to cool to room temperature in the fat
6
Store the brisket in the refrigerator
7
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
8
Stir continuously until the liquid reduces by half and is the consistency of syrup, about 1 hour
9
When ready to serve, slice the brisket into 8-ounce portions and reheat in the reserved fat
10
Serve the brisket over smoked paprika smashed potatoes, and top with the BBQ brisket sauce and onion rings