RAGIN CAJUN BRISKET

By Beefman-2

CAJUN COUNTRY BRISKET

Ingredients

• 10 - 15 LB BRISKET
• RAGIN CAJUN 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

TRIM BRISKET OF EXCESSIVE FAT, KEEP 1/4 INCH ON,

APPLY MUSTARD TO BRISKET, MIX RUB TOGETHER PLACE IN AIR TIGHT CONTAINER. APPLY COAT OF RUB TO BRISKET, PLACE IN TUPPERWARE CONTAINER, COVER AND PLACE IN FRIDGE OVER NIGHT.

REMOVE FROM FRIDGE AND PLACE ON COUNTER. PREHEAT OVEN TO 350F.

PLACE BRISKET IN A BAKING TYPE PAN AND PLACE INTO OVEN, COOK TILL 175 - 180F

REMOVE FROM OVEN PLACE ON STOVE TOP LET STAND 10 MINUTES BEFORE SLICING

ENJOY.