Cajun Smoked Brisket

cajun seasoning

🥗Healthier: homemade spice blend

💰Cheaper: regular seasoning salt

Homemade blends can reduce sodium and adjust flavors.

brisket

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Pork shoulder is more affordable and can be smoked.

Start the Weber kettle grill for smoking the brisket.

Grind 1 teaspoon of celery seed in a pestle and mortar until powdered.

Grind black peppercorns to a medium coarse grind until you have about 2 tablespoons of freshly ground black pepper.

Add 1 teaspoon of cayenne pepper, 1 teaspoon of ground thyme, and 1 teaspoon of ground oregano to the pepper mixture.

Replace salt with 2 tablespoons of Sloppy Mama seasoning and mix all the spices together.

Apply Worcestershire sauce as a binder on the brisket, ensuring a light coating all over.

Season the brisket liberally with the spice mixture, covering every crack and crevice.

Let the seasoned brisket sit for about 1.5 hours as a dry marinade.

Set up the grill using a slow and sear method and aim for a temperature of 250 to 300°F.

Use hickory wood chunks and applewood for smoking.

After about 2 hours, check if the bark is set and ensure no moisture is pooling on top.

If the bark is not coming off, spritz the brisket with a mixture of beef stock and Worcestershire sauce.

After about 7.5 hours, when the brisket has reached a temperature of 165 to 170°F, wrap it in foil with some dark beer to braise it.

Return the wrapped brisket to the grill and check it every 30 to 45 minutes for tenderness.

When the brisket reaches about 200 to 203°F and probes easily, remove it from the grill.

Let the brisket rest for about 1.5 hours before unwrapping it and saving the juices from the foil.

Slice the brisket against the grain, showcasing its tenderness and juiciness.

Cooking Techniques

Equipment Needed

Spice Level: