I left y'all hanging at the prep
here. I set up the Cajun Queen myself which was a first, and how fitting since this was also my first brisket. It was an untraditional one too and turned out great. Here's the cook.
First I strained the marinade since it had sesame seeds in it. Then injected, woo, that was fun! Very different from injecting turkey legs, I got squrited big time...
Rubbed with more Texas Wild then onto the Cajun Queen...and after a few hours it's looking good - yep, that's Guerry's point on there too, we did ours at the same time with very different marinades/flavors
It was placed in a foil pan with the marinade after about 2 1/2 hours then back on for several more hours - total cook was about 5 1/2 hours. Pulled and let it rest for about an hour, here's what it looked like...mmm, that smell!
Then sliced, wow, look at that smoke ring! And it was soooo moist!
Drizzled with the marinade which turned into a very rich spicy/sweet sauce. Very different from anything I've tasted, the bourbon and coffed really compliment each other.
And finally plated. Had some sweet taters that were grilled on the Cajun Queen while the brisket was resting, I sprinkled it with SM Sweet Seduction and drizzled some of the brisket sauce on it - yum. Sauteed up some bok choy with fresh garlic, ginger, red pepper flakes, salt, black pepper and toasted sesame oil.
So, now I'm sitting here wondering how on earth can anyone NOT love brisket
! Just saying. Thanks for looking.