Ingredients

• Elk Brisket
• 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
• 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

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Instructions

1. 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.
2. Cover the pan tightly with foil and cook for 8 hours.
3. Set aside the brisket to cool to room temperature in the fat. Store the brisket in the refrigerator.
4. 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.
5. When ready to serve, slice the brisket into 8-ounce portions and reheat in the reserved fat.
6. Serve the brisket over smoked paprika smashed potatoes, and top with the BBQ brisket sauce and onion rings.