- Joined
- Jan 14, 2006
- Location
- At home on the range in Wyoming
For the "Pulled Beef" Throwdown I decided to go with a home-style comfort food…. A Cajun comfort food actually, that being a dish known as rice and gravy…. Which by the way always has a braised meat that is cooked until it is fork tender or beyond. The classic technique is to brown the meat in oil, add the “trinity” of vegetables (onion, bell pepper & celery) some garlic, hot peppers or cayenne, then deglaze with water and cook everything down until a gravy is produced and the meat is fork tender. The gravy is served over rice along with the meat.
My twist on this meal was to season the brisket with a layer of black pepper, celery seed, Montreal Steak Seasoning and Weber’s N’Orleans Seasoning. This rub combination gives me onion, garlic, red pepper and paprika. It’s like a trinity in rub form.
I smoked the brisket for 8 hours in my drum smoker.
On my BGE I built a fire and heated up my vintage "Magnalite" Cajun roaster to 300°. I started the onions, later some celery, added some Beefy Jus and once softened, added more Beefy Jus, and finally I added the brisket.
3.5 to 4 hours later it probed tender.
I removed the veggies and some pan juices to further reduce for the gravy, and then wrapped the roaster in a towel for 2.5 additional hours of holding time. A side of beans with jalapenos and a homemade roll rounded out the plate.
My twist on this meal was to season the brisket with a layer of black pepper, celery seed, Montreal Steak Seasoning and Weber’s N’Orleans Seasoning. This rub combination gives me onion, garlic, red pepper and paprika. It’s like a trinity in rub form.
![FqW7RWf.jpg](https://i.imgur.com/FqW7RWf.jpg)
![2VIg1gU.jpg](https://i.imgur.com/2VIg1gU.jpg)
I smoked the brisket for 8 hours in my drum smoker.
![bPrZsoU.jpg](https://i.imgur.com/bPrZsoU.jpg)
![gs6lc2Z.jpg](https://i.imgur.com/gs6lc2Z.jpg)
On my BGE I built a fire and heated up my vintage "Magnalite" Cajun roaster to 300°. I started the onions, later some celery, added some Beefy Jus and once softened, added more Beefy Jus, and finally I added the brisket.
![jGYupUh.jpg](https://i.imgur.com/jGYupUh.jpg)
![E8PKv0Q.jpg](https://i.imgur.com/E8PKv0Q.jpg)
3.5 to 4 hours later it probed tender.
![GMAIbgu.jpg](https://i.imgur.com/GMAIbgu.jpg)
![avQmOrK.jpg](https://i.imgur.com/avQmOrK.jpg)
I removed the veggies and some pan juices to further reduce for the gravy, and then wrapped the roaster in a towel for 2.5 additional hours of holding time. A side of beans with jalapenos and a homemade roll rounded out the plate.
![Wj5DzDO.jpg](https://i.imgur.com/Wj5DzDO.jpg)