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Unread 02-16-2012, 09:20 AM   #1
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Default Cajun Brisket?

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??
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Unread 02-16-2012, 10:52 AM   #2
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Use a crab boil brine.

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Unread 02-16-2012, 12:30 PM   #3
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Cajun theme-plenty of cold beer
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Unread 02-16-2012, 12:37 PM   #4
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When you serve it, wear a blue shirt and red suspenders and keep saying "I ga-ron-tee!" repeatedly.
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Unread 02-16-2012, 12:51 PM   #5
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Yeah Bover!!!! A Justin Wilson reference.....lovin that!!!!
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Unread 02-16-2012, 01:27 PM   #6
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Quote:
Originally Posted by cholloway View Post
Use a crab boil brine.

this works really well with pork shoulder too.
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Unread 02-16-2012, 01:36 PM   #7
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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!
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Unread 02-16-2012, 01:39 PM   #8
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Interesting idea, but, I was always lead to believe, by both food historians and local folks I knew who grew up in Louisiana, that there is no real BBQ tradition specific to Louisiana, that most of the folks BBQ like the neighnoring states that had stronger traditions. Such as Texas in the west and north, and southern, like Mississippi and Alabama. That the southern areas, being more heavily influence by French and West Indies cultures, tended towards other preparations. It would seem to me, if you want to prepare something, go with brisket and lean the rub towards a little more spice and herbs than normal.

Another thing you could do is smoke the brisket and pan it for the last few hours, going with some celery, onions and bell peppers in the pan to add that aromatic sense so common to Southern Louisiana cooking. If it was me, which it will be in a week, I would smoke a chuck roast or three and make it into a dish similar to grillades.

OOPS, simulpost with Q-Dat
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Unread 02-16-2012, 01:42 PM   #9
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Quote:
Originally Posted by Q-Dat View Post
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!
Love Chacheres! Use it on a lot of dishes... And definitely use it like salt rather than a rub.
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Unread 02-16-2012, 01:59 PM   #10
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Look up and Andouille Sausage I use the one from for sausage maker but you could go with that type. Its one of my favs because some times i like
the pork to stand on its own.
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Unread 02-16-2012, 03:51 PM   #11
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What I do:


Take 2 lbs Andouille and rip it out of its casing. Shred it

Saute it in 1/3 cup olive oil for about 2 minutes.

add chopped celery, onion, green pepper

saute another 5 min

strain olive oil

set aside sausage mixture

Brine Brisket in beef broth and 2-3 tablespoons crab boil overnight

Dust with Chef tony and smoke

slice french bread loaves

Slice up brisket

brush olive oil you made on bread

add a small amount of Andouille mixture to bread

pile on brisket

serve
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Unread 02-16-2012, 04:07 PM   #12
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How about Blackened Brisket?
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Unread 02-16-2012, 08:31 PM   #13
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I got a Justin Wilson Marinade & Basting sauce for Cajun Brisket recipe:

3 C dry Red wine
1C olive or peanut oil
2 TBS wine vinegar
2 tsp onyon powder
1 tsp garlic powder
3 tsp salt
3 TBS Poupon mustard
2 TBS prepared Horseradish
3 TBS lime juice
2 tsp cayenne

Mix, pour over meat & marinate overnight or several hours. Also use for baste.

The pics looked good, I garontee!
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Unread 02-16-2012, 08:40 PM   #14
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I knew could count on the Brethren, for good advice....and not so good humor!! LOL
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Unread 02-16-2012, 08:42 PM   #15
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Louisiana isn't known for BBQ therefore there is no "Cajun" way to smoke brisket. I would smoke it until the color is right then place in an alum pan with onions, bell peppers, celery and garlic. If you can get Abita Amber beer use that as the liquid in the pan. If not any dark beer will do. Cover and place back on the smoker until probe tender. Then shred and make poboys. That will be about as Cajun as you can get. Also if you can get some boudin, you could smoke that and serve it as a side dish, or make boudin poboys or boudin burittos. Good luck and post some pics.


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