Cajun Style Smoked Brisket |
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Each newsletter, one lucky subscriber will win a free Tool Wizard Grill Brush and two Replacement pads. This is the hottest grill brush going today and you could win one! First and last names are really important so we can notify you!Cajun Style Smoked BrisketGezzz, I can smell and taste it now!Cajuns always do it their way and quite frankly, there way is absolutely wonderful! The flavors of their seasonings, including crab flavors, will set this recipe far ahead of many others. Here is a brisket from Cajun Country: large 10-12 lb. beef brisket
Trim excess fat from the brisket, leaving a 1/4 inch layer of fat. It will not render but will help baste the meat. Combine all of the ingredients in a non-reactive (stainless steel) pot. Set heat to medium and stir for about 5 minutes for all the flavors to combine thoroughly. Allow to cool. Take your meet injector and inject 1/2 of the mixture into all parts the brisket with the cajun injection sauce that you just made. Place the brisket in a pan and pour the remaining mix over the outside of the brisket. Cover and place in the refrigerator overnight turning/basting as often as possible, about every hour. Take the brisket out of the refrigerator about 2 hours before ready to cook. Get your pit going steady at 225° to 250° with indirect heat (heat on one side and the meat on the other side). Take the excess marinade and simmer in a pot until it begins to boil. Remove and use as a baste while the brisket is cooking. Cook until the internal temperature of the flat reaches 190° in the thickest part of the brisket. Let the brisket rest at least 15 minutes before slicing.
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