Barbecue Elk Brisket Sandwiches

I am having way too much fun trying out all these new meats through Arganica. This week I thought I’d try to conquer elk. Elk has a similar taste to beef and is low in both fat and cholesterol. I thought it was another perfect excuse to use my slow cooker, and to invent my own barbecue sauce! I decided to make a Chipotle-Guinness barbecue sauce.


1 tablespoon olive oil
1 medium sized yellow onion, chopped
3 garlic cloves, minced
1 bottle of Guinness
1 small can tomato puree
1/4 cup molasses
1/4 cup cider vinegar
1/4 teaspoon red pepper flakes
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon of the sauce from a can of chipotle peppers in adobo
1 tablespoon dijon
1 tablespoon tomato paste
2 lbs Elk brisket (can substitute beef brisket)
Salt and pepper, to taste
Buns, toasted

To prepare the barbecue sauce, chop the onions and garlic. I ended up only using one garlic clove, look how big it was!


Add the olive oil to a pan over medium heat. Add the chopped onions and garlic and cook for 4 minutes.

Add the Guinness, bring to a simmer, and cook for 5 minutes.


Add the remaining ingredients up to the dijon mustard. Stir to combine. Reduce heat to low and simmer for 20 minutes. I found the sauce to be too thin, so I added some tomato paste at this stage. I suggest adding it before simmering for 20 minutes.


Add the brisket to a slow cooker. Season with salt and pepper.

Pour the barbecue sauce over the brisket.

Cover and cook on low for 3 hours. Turn the brisket over and cover. Cook for another 3 hours on low. Turn the heat to high and cook for another 3 hours. Open the slow cooker and use two forks to shred the brisket. It should be so tender that it’s just falling apart.

Add back to the slow cooker for 1 hour. Serve on toasted buns.


If you want, you can make the barbecue sauce ahead of time. The cooked brisket can be refrigerated and reheated for sandwiches (I will be eating quite a few this week for lunch).
Swoon. This turned out better than I even imagined! The brisket was so tender and completely soaked up all of the barbecue sauce.

I had a feeling the barbecue sauce would be tasty, it smelled pretty awesome when it was cooking, but it was even more fantastic than I was expecting. The Guinness is a really nice base of flavor, but what really makes the sauce is that little bit of chipotle. Yum!

There is something about using the slow cooker that makes me feel so accomplished because of the amazing flavor development, even though I end up doing almost nothing!



  1. says

    We do not see any Elk around here but I can sure adapt this to venison! The sauce does have some great components, it must taste amazing. Great post.

  2. Doris says

    Use amounts–not a “small can” of tomato puree–it does come in a size smaller than in your photo therefore I will use a “medium” can. I have a can of Guinness that I will use but I am guess you meant 12oz. Looking forward to this recipe tonight with the brochen I bought from the German bakery!!!!

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