Cajun-Injected Smoked Brisket
Texas technique meets Louisiana flavor with a spicy butter injection and a cayenne-heavy rub.
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Ingredients
- 12 pounds Whole Packer Beef Brisket
- 1 cup Unsalted Butter
- 1/2 cup Cajun Seasoning (low sodium)
- 1/2 cup Beef Broth
- 2 tablespoons Cayenne Pepper
- 1/4 cup Coarse Black Pepper
- 1/4 cup Kosher Salt
- 2 tablespoons Garlic Powder
- 1 teaspoon Liquid Crab Boil(optional)
- 1/4 cup Yellow Mustard
Instructions
- 1
Trim the brisket fat cap to 1/4 inch thickness and remove any hard cold fat pieces.
- 2
Melt the butter and whisk in the beef broth, 2 tablespoons of Cajun seasoning, and the liquid crab boil to create the injection liquid.
- 3
Inject the brisket every square inch in a grid pattern, moving the needle at an angle to distribute the butter mixture deep into the flat and point.
- 4
Mix the remaining Cajun seasoning, salt, black pepper, garlic powder, and cayenne pepper in a bowl to create the dry rub.
- 5
Slather the entire brisket with a thin layer of yellow mustard to act as a binder, then apply the dry rub generously on all sides.
- 6
Preheat your smoker to 225°F (107°C) using pecan or oak wood and smoke the brisket fat-side up until the internal temperature reaches 165°F.
- 7
Wrap the brisket tightly in butcher paper or heavy-duty foil and return to the smoker until the internal temperature reaches 203°F and the meat feels like soft butter when probed.
- 8
Rest the brisket in an insulated cooler for at least 2 hours before slicing against the grain to maintain juiciness.
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