Slow Cooked Cajun Brisket




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

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

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

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.

Step 4: 3-Stage Smoking

STAGE 1 - 2.5 Hours

8:45am - Place brisket fat side up in the preheated grill or smoker. Place one wood chunk on coals. Add coals as necessary to maintain temp.
9:30am - Add wood chunk
10:15am - Add another wood chunk
11:00am - Add last wood chunk

STAGE 2 - 2 Hours

11:15am - Pour half a cup of hot water into the disposable pan. Transfer the meat fat side down to the pan and close the lid so you don't lose any heat. Cover the pan tightly with foil and return it to the grill. Close the lid and maintain a temperature of 250-275 degrees F for the rest of the cooking time.

STAGE 3 - 2.5 Hours

1:15pm - Remove pan and close lid. Flip the meat over so that the fat side is up. Re-cover tightly with foil and return to the grill. Close the lid and continue to cook.
3:15pm - Remove pan from grill (do not remove the foil). Let the brisket rest for 30 minutes.

Step 5: The Best Part... Eating It

3:45pm - Transfer the Brisket to a cutting board (reserve juice from pan). Identify the grain direction of the meat and thinly slice it against the grain.

Mix one part juice to one part BBQ Sauce and mix well. Pour over meat or serve on the side as a dipping sauce. This meat makes a great chopped beef sandwich as well.

Enjoy the Deliciousness!

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    12 Discussions

    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!


    10 years ago on Introduction

    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!!

    1 reply

    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.


    10 years ago on Introduction

    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!!!!!


    10 years ago on Introduction

    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.


    10 years ago on Introduction

    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.