Ragin Cajun Smoked Pulled Brisket Recipe 485 Recipes

CAJUN BEEF BRISKET

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.

RAGIN CAJUN SMOKED BRISKET RECIPE - (4.2/5)

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

CAJUN BRISKET

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.

SMOKED BRISKET

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.

RAGIN CAJUN SMOKED PULLED BRISKET RECIPE - (4.8/5)

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

RAGIN CAJUN SMOKED PULLED SIRLOIN ROAST RECIPE - (4.6/5)

Steps:

• MIX RUB IN A BOWL AND PLACE IN AIR TIGHT CONTAINER. PREPARE ROAST TRIM EXCESSIVE FAT. SEASON WITH MEDIUM TO HEAVY COAT OF RUB, PLACE IN TUPPERWARE TYPE CONTAINER, COVER AND PLACE IN FRIDGE OVER NIGHT REMOVE FROM FRIDGE AND PLACE ON COUNTER TO COME UP TO ROOM TEMPERATURE. PREPARE YOUR SMOKER BRING UP TO TEMPERATURE OF 225 F AND ADD IN SMOKING CHIPS . OAK AND MAPLE ARE BEST HERE. PREHEAT FOR 30 TO 45 MINUTES START THE CHIPS SMOKING, PLACE THE ROAST ON THE RACKS AND INTO THE SMOKER, SMOKE FOR NO MORE THEN 4 HOURS, AFTER THE SMOKE PROCESS APPLY 3 COATS OF YOUR FAVOURITE BBQ SAUCE LETTING IT CARAMELIZE BETWEEN COATS. CONTINUE TO COOK IN THE SMOKER TILL AN IT OF 190 TO 210F TEST WITH A FORK SEEING HOW EASY IT PULLS APART.. IF EASY REMOVE AND SHRED WITH FORKS. PLACE ON HAMBURGER BUNS AND SERVE