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BC Squared
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Having a Fat Tuesday lunch at work and was asked to smoke some brisket. Anyone have a Cajun recipe to help me stay with the theme??
this works really well with pork shoulder too.Use a crab boil brine.
I say season it with your favorite creole seasoning, smoke it til you like the color, and then transfer to a foil pan with some chopped onion, celery, bell pepper, and garlic. Then continue to cook until its done.
Note: Creole seasonings such as Tony Chachere are great, but they are not rubs! They are SEASONED SALTS! So many times people accuse them of being way too salty. Thats because they try to use it as heavily as a rub. Put it on as if it were salt!
How about Blackened Brisket?