RAGIN CAJUN SMOKED BRISKET RECIPE - (4.2/5)
Provided by Beefman-2
Number Of Ingredients 19
Steps:
- MIX RUB TOGETHER AND PLACE INTO AIR TIGHT CONTAINER. TRIM BRISKET OF EXCESSIVE FAT, 1/8 TO 1/4 INCH LEFT ON ROAST IS GOOD. SEASON WITH RUB COATING EVENLY AND WITH A MEDIUM TO HEAVY COAT, PLACE INTO TUPPERWARE TYPE CONTAINER COVERING WITH LID THEN INTO FRIDGE OVER NIGHT. REMOVE FROM FRIDGE AND PLACE ON COUNTER FOR 1 HOUR LETTING IT COME UP TO ROOM TEMP, DURING THIS TIME PREPARE YOUR SMOKER AND WARM IT UP TO 225 F, SMOKE WITH MISQUITE, HICKORY, OAK, ALDER FOR NO MORE THEN 4 HOURS,,, MISQUITE AND HICKORY ARE STRONG WOODS SO 2 TO 2 1/2 HOURS FOR THEM CONTINUE TO COOK AT 225 F TILL AN I.T OF 145- 180 F BASTE WITH YOUR FAVOURITE BBQ SAUCE WHEN CLOSE TO BEING DONE,, ENJOY
SMOKED BBQ BRISKET
Provided by Bobby Flay
Categories main-dish
Time 5h10m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Mix together the spices in a small bowl. Rub the entire brisket with the spice mixture, place on a baking sheet, cover and let stand in the refrigerator for at least 1 hour or up to 6 hours.
- Prepare the smoker according to manufacturer's directions. Place the brisket in the smoker, fat side down, and smoke for 4 to 5 hours or until extremely tender. Baste with the mop every 30 minutes.
- Place all ingredients in a medium saucepan, season with salt and pepper and cook over medium heat for 15 minutes. Remove from the heat and let cool slightly.
CAJUN BRISKET
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16h20m
Yield 8 servings
Number Of Ingredients 30
Steps:
- Combine the kosher salt, seasoned salt, onion powder, garlic powder, paprika, black pepper, cayenne, lemon pepper, thyme and oregano in a bowl. Stir in the brown sugar. Rub the brisket with the dry rub, wrap in plastic TIGHTLY and refrigerate overnight.
- When ready to cook, preheat the oven to 275 degrees F.
- Put the brisket in a baking pan. Top with the celery, garlic, onions and green peppers. Pour over the tomatoes and tomato paste and stir, then add the coffee. Cover with foil and bake until the meat is very tender and shreds easily, 6 to 8 hours.
- Remove the meat to a large cutting board and shred. Serve the shredded meat with the vegetables and juices. Garnish with chopped parsley. Serve with grits.
- Heat the butter and oil in a pan and add the jalapenos, onions and bell peppers. Cook until softened, 5 minutes or so.
- Pour in the grits, followed by the broth and 3 cups water. Stir, and then bring to a boil. Reduce the heat to low, and then cover and cook for 30 to 40 minutes, stirring occasionally.
- Add the half-and-half. Stir, and then cook until the grits are tender, another 20 to 30 minutes. At any time, add more broth if the grits look like they need more cooking liquid.
- Remove the grits from the heat and stir in the cheese. Serve immediately.
KC'S SMOKED BRISKET
Beef brisket slowly smoked with mesquite, Texas-style. Time-consuming but very tasty.
Provided by Kevin...lost
Categories 100+ Everyday Cooking Recipes
Time 14h55m
Yield 12
Number Of Ingredients 3
Steps:
- Coat beef brisket with mustard. Cover with brisket rub. Let marinate in the refrigerate, 8 hours to overnight.
- Remove brisket from the refrigerator and bring to room temperature.
- Preheat a smoker to 220 degrees F (104 degrees F) according to manufacturer's instructions.
- Place beef brisket in the smoker and smoke until easily pierced with a knife and an instant-read thermometer inserted into the center reads 190 degrees F (88 degrees C), 6 1/4 to 7 1/2 hours.
- Wrap brisket with aluminum foil and let rest for 30 minutes before slicing.
Nutrition Facts : Calories 245.5 calories, Carbohydrate 0.7 g, Cholesterol 76.9 mg, Fat 16.3 g, Fiber 0.2 g, Protein 22.4 g, SaturatedFat 6.2 g, Sodium 556.3 mg
RAGIN' CAJUN PASTA
This recipe includes lots of our favorite things and can easily be adapted to use what you have on hand. A crusty bread for dipping in the sauce would be great with this!
Provided by Staci
Categories Meat and Poultry Recipes Pork Sausage
Time 35m
Yield 4
Number Of Ingredients 17
Steps:
- Bring a large pot of lightly salted water to a rolling boil.
- Boil the fettuccine until cooked through yet firm to the bite, about 8 minutes; drain and transfer pasta to a large serving bowl.
- Heat the butter and garlic in a large skillet over medium-high heat; stir in the sausage, tomatoes, broccoli, bell pepper, mushrooms and green onion.
- Cook and stir until the sausage is browned and vegetables are tender.
- Stir in chicken, shrimp, white wine, cajun seasoning, milk, and 1/4 cup Parmesan cheese. Cook and stir until shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes.
- Serve over pasta and sprinkle with pepper and 2 tablespoons Parmesan cheese.
Nutrition Facts : Calories 564.6 calories, Carbohydrate 50.3 g, Cholesterol 162.8 mg, Fat 23.7 g, Fiber 3.7 g, Protein 36 g, SaturatedFat 11.9 g, Sodium 798.7 mg, Sugar 6.5 g
SMOKED BRISKET
Fire up the smoker for this flavourful slow-cooked brisket. Serve on a board with charred greens and salsa rossa so everyone can help themselves
Provided by David Carter
Categories Dinner
Time 13h20m
Number Of Ingredients 13
Steps:
- Gently toast the cumin, chilli flakes, peppercorns, fennel seeds and thyme in a pan over a low heat until aromatic. Grind to a fine dust with the demerara sugar using a spice blender or pestle and mortar. Tip into a bowl and mix in the remaining rub ingredients.
- Season the brisket generously with the rub and leave to stand at room temperature for up to an hour. Prepare the smoker for indirect cooking at 120-130C. Once ready, place the seasoned brisket on the smoker, fat-side up. Leave for 10 hrs or until the outside is a dark, mahogany colour. Top up the smoker as needed.
- Remove the brisket and wrap in butcher paper. Return to the smoker and continue to cook for 2-3 hrs until the meat reaches 93-94C when probed with a thermometer. Allow to rest for 40 mins before slicing and serving with charred greens and salsa rossa.
Nutrition Facts : Calories 696 calories, Fat 50 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 57 grams protein, Sodium 1 milligram of sodium
RAGIN CAJUN SMOKED PULLED BRISKET RECIPE - (4.8/5)
Provided by Beefman-2
Number Of Ingredients 19
Steps:
- MEASURE OUT RUB IN A BOWL, MIX THOROUGHLY AND PLACE INTO AIR TIGHT CONTAINER. PREPARE BRISKET, TRIM EXCESSIVE FAT OFF, LEAVING 1/4 INCH ON, SEASON WITH THE RUB MEDIUM COAT,, JUST ENOUGH SO YOU CAN NO LONGER SEE THE MEAT. PLACE INTO TUPPERWARE TYPE CONTAINER, COVER AND PLACE INTO FRIDGE OVER NIGHT. REMOVE FROM FRIDGE AND PLACE ON COUNTER TO COME UP TO ROOM TEMP FOR 1 HOUR. DURING THIS HOUR START AND PREPARE YOUR SMOKER. SMOKER TEMP AT 225 F. 5 MINUTES PRIOR TO PUTTING BRISKET IN ADD IN YOUR SMOKING CHIPS, MISQUITE, HICKORY, MAPLE, APPLE, OAK WITH ENOUGH TO SMOKE FOR 3 TO 4 HOURS. AFTER THE SMOKE HAS STOPPED CONTINUE TO COOK IN THE SMOKER. TO AN I.T OF 190 - 205 F.. STICK FORK INTO MEAT AND TWIST TO SEE HOW EASILY IT PULLS APART.. IF EASY THEN IT IS READY... REMOVE FROM SMOKER,, SHREAD WITH FORKS, AND PUT ON TO HAMBURGER BUNS AND SERVE, ENJOY
CAJUN BEEF BRISKET
There's nothing like seeing my husband's eyes light up when he comes through the door and sees I've prepared this meal for him. The recipe is tried and true.
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 2-3 servings.
Number Of Ingredients 11
Steps:
- Place meat, fat side up, in a greased 11x7-in. baking dish. In a bowl, combine the Creole seasoning, garlic salt, lemon-pepper and parsley. Rub over meat. Add bay leaf. Cover and bake at 350° for about 2-1/2 hours or until meat is just tender. Drain and discard juices. Discard bay leaf., In a saucepan, combine the tomato sauce, sugar, brown sugar, liquid smoke if desired and hot pepper sauce. Bring to a boil over medium heat. Pour over meat. Cover and bake 30 minutes longer or until the meat is tender and sauce is heated through.
Nutrition Facts : Calories 388 calories, Fat 8g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 1521mg sodium, Carbohydrate 38g carbohydrate (35g sugars, Fiber 1g fiber), Protein 40g protein.
More about "ragin cajun smoked brisket recipe 425 recipes"
THE ONLY AWARD-WINNING COMPETITION BRISKET RECIPE …
From amazingribs.com
CAJUN GRILLED BRISKET | ZATARAIN'S
From mccormick.com
THE BEST EASY SMOKED BRISKET RECIPE - SWEET CS DESIGNS
From sweetcsdesigns.com
SMOKED BRISKET RECIPE | BEST BEEF RECIPES
From bestbeefrecipes.com
SMOKED BRISKET RECIPE - ALTON BROWN
From altonbrown.com
BEST SMOKED BRISKET RECIPE - SOUTHERN LIVING
From southernliving.com
SMOKED BRISKET RECIPE - HOW TO SMOKE THE PERFECT …
From makeyourmeals.com
TEXAS CAJUN SMOKED BRISKET RECIPE — T-DON'S CAJUN …
From tdons.com
Email [email protected]
SMOKED BRISKET RECIPE ON OFFSET STICK BURNER GRILL
From howtobbqright.com
SMOKED BRISKET RECIPE WITH TIPS & TRICKS | WHITNEYBOND.COM
From whitneybond.com
CAJUN RUB - BARBECUEBIBLE.COM
From barbecuebible.com
PERFECT SMOKED BRISKET - BERRY&MAPLE
From berrymaple.com
THE BEST EASY SMOKED BEEF BRISKET RECIPE IN 7 STEPS - ELECTRIC …
From thesmokerreviews.com
CAJUN SLOW COOKED BRISKET | MERMAIDS & MOJITOS
From mermaidsandmojitos.com
RAGIN CAJUN SMOKED BRISKET RECIPE 425 FOOD
From topnaturalrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love