Bbq Elk Brisket Recipes

BBQ ELK BRISKET

BBQ Elk Brisket image

Provided by Food Network

Time 9h20m

Yield 20 servings

Number Of Ingredients 19

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

Steps:

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.

BBQ BRISKET

BBQ Brisket image

Provided by Food Network Kitchen

Categories main-dish

Time 11h5m

Yield 10 servings

Number Of Ingredients 18

Ingredients

1/4 cup sweet Hungarian paprika
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon light brown sugar
1 teaspoon cayenne pepper
4 to 5 pound piece beef brisket, preferably point cut
1 recipe Quick BBQ Sauce, recipe follows
3 tablespoons vegetable oil
1 large onion, chopped
12 cloves garlic (about 1 head), peeled and finely chopped
2 tablespoons tomato paste
1/4 teaspoon red pepper flakes
2 ham hocks
2 (28-ounce) cans crushed tomatoes
1 3/4 cups red wine vinegar
1 1/2 cups firmly packed light brown sugar
2 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Mix together the paprika, salt and pepper, sugar, and cayenne. Rub the spice mixture all over the brisket and refrigerate for 2 hours or overnight.
Preheat oven to 350 degrees F.
Place the brisket in a large casserole or Dutch oven and pour the sauce over the top, hocks and all. Cover and cook until brisket is fork tender and can easily be shredded, about 3 hours. Transfer the brisket to a platter. Skim and discard the fat from the top of the sauce. Shred or thinly slice the brisket. Serve.
Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until tender, about 8 minutes. Stir in the garlic, tomato paste, and crushed pepper and cook until fragrant, about 2 minutes.
Add the ham hocks, tomatoes, vinegar, sugar, salt, and pepper. Bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and has thickened, about 20 to 25 minutes. Adjust seasoning salt with pepper. Sauce will keep covered in the refrigerator for up to 3 days or freeze for up to 1 month.
Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
Yield: about 8 cups
Prep Time: 10 minutes
Cook Time: 32 minutes
Inactive Prep Time: 25 minutes

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