Slow Cooked Cajun Brisket

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Smoking a brisket can be an intimidating task, but with this Instructable and my 3-stage smoking technique, you'll be serving up fork-tender, mouth-watering brisket like a pro.
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Step 1: Gather Ingredients

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You'll need to gather everything at least a day ahead of time to allow the meat to marinate overnight.

- Large Disposable Pan with Plastic Lid.
- Trimmed Brisket (the size doesn't matter, I used 2 small ones)
- 1 Bottle Claude's Brisket Marinade
- 1 Bottle Cheap Italian Dressing
- Two Gallon Sized Ziploc Bags
- Aluminum Foil
- 4 Fist-Sized Hickory Wood Chunks
- Creole-Style Rub (or any dry rub of your choice)
- Your Favorite BBQ Sauce

Step 2: Marinade and Creole Rub

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Place each brisket in a ziploc bag, then pour half of the Claude's Marinade and half of the Italian Dressing in each bag. Place the bags in a large bowl (so they don't leak everywhere) and put them in the refrigerator overnight.

Combine ingredients for the rub. If you're doing a large brisket, you should double this recipe.
T. = Tablespoon, t. = Teaspoon

2 T. Brown Sugar
1 T. Paprika
1 t. Seasoned Salt (I used Lawry's)
1 t. Garlic Salt
1 t. Onion Salt
1 t. Chili Powder
1 t. Black Pepper
1/2 t. White Pepper
1/2 t. Cumin
1/2 t. Dried Crushed Bay Leaves

Mix well and cover for later.

Step 3: Prepare the Brisket

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The total prep, smoking, and resting time for this brisket is 8 hours, so plan accordingly. Here is the schedule I followed.

8:00am - Remove brisket from bags and discard marinade. Pat dry with paper towels and let sit at room temp in the disposable pan lid. Prepare smoker or grill for low indirect heat (about 250 degrees F)

8:15am - Liberally apply rub to all surfaces of the brisket and press it in with your hands. Using the disposable lid makes for an easy cleanup.
Excellent recipe!**** I am looking forward to adding a little cajun kick to my next brisket.
Thanks! If you want to make the rub a little hotter you can add a teaspoon of red pepper. If you want to try a great-tasting spicy sauce, give Stubbs Spicy BBQ Sauce a try!
I absolutely love Stubbs BBQ sauce. It is one of the few you can buy off the shelf that has rstuarant quality.
glohstr6 years ago
Great recipe, I made this just the other day along with a couple shoulders of pulled pork. I used a better grade of beef than a brisket (Could only find corned beef brisket at the store) and the beef fell apart almost TOO much. I will definitely try this again with brisket. The rub was great!!
SiriusScrilla (author)  glohstr6 years ago
Great! I'm glad you liked the rub, and thanks for trying out my instructable.
do you live in louisiana?
SiriusScrilla (author)  corey_caffeine6 years ago
Yes, I live in Shreveport, but my family is from New Orleans. Where are you from?
bah barely close enough to claim anything as cajun. i'm from sulphur down near lake charles
SiriusScrilla (author)  corey_caffeine6 years ago
Cool, if you want some real cajun food go to Leonard's on highway 14 and try the crawfish etouffee. We lived in DeRidder for a long time and went to Lake Charles quite often.
It looks as great as it taste!!!!! MMMM GOOD!!!!! Great job and you're a natural at grilling. Very Creative!!!! Never had brisket so tender and tasty!!!! I bet you are the best griller in the family!!!!!
jatala6 years ago
Hey scrilla! That is some good stuff ya! I love how you thinned out the sauce with the juice from the smoking! This meat will have you begging for more. Good job, and great pictures.
jajz6 years ago
As a meat connoisseur, I must say... this recipe is by far the best I have ever tasted! Instructions were so easy even a caveman could do it.