Ragin Cajun Smoked Brisket Recipe 425

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.

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

YEAH, I-LIVED-IN-TEXAS, SMOKED BRISKET

Steps:

• Soak wood chips in a bowl of water, 8 hours to overnight.
• Mix paprika, white sugar, cumin, cayenne pepper, brown sugar, chili powder, garlic powder, onion powder, salt, and black pepper together in a bowl. Rub the spice mixture over the entire brisket; refrigerate for 24 hours.
• Preheat smoker to between 220 degrees F (104 degrees C) and 230 degrees F (110 degrees C). Drain wood chips and place in the smoker.
• Smoke brisket in the preheated smoker until it has an internal temperature of 165 degrees F (74 degrees C), about 12 1/2 hours. Wrap brisket tightly in butcher paper or heavy-duty aluminum foil and return to smoker.
• Continue smoking brisket until an internal temperature of 185 degrees F (85 degrees C) is reached, about 1 hour more.