RAGIN CAJUN SMOKED BRISKET

By Beefman-2

A DELICIOUS TWIST ON A CAJUN BRISKET

Ingredients

• 10 - 15 LB TRIMMED BRISKET
• RAGIN CAJIN RUB
• 1/2 CUP DARK BROWN SUGAR
• 1/4 CUP CAJUN SPICE
• 1/2 CUP CANE SUGAR
• 1/2 CUP SEASONED SALT
• 1/2 CUP PAPRIKA
• 2 TBSP GARLIC SALT
• 2 TBSP CHILI POWDER
• 2 TBSP BLACK PEPPER
• 2 TBSP GROUND MUSTARD
• 1 TBSP ONION SALT
• 1 TBSP CELERY SALT
• 1 TBSP CAYENNE
• 1 TSP GARLIC POWDER
• 1 TSP GROUND MARJORAM
• 1 TSP GROUND THYME
• 1 TSP GROUND CUMIN
• 1 TSP GROUND ALLSPICE

Preparation

Step 1

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