How to Cajun Smoke a Beef Brisket
A beef brisket is one of the most popular cuts of meat to smoke. Smoking a beef brisket Cajun style can be perfected with just a few short steps, tips, and tricks.
No matter who’s inspired you to Cajun smoke a brisket, you need to know how to do it from start to finish. And you want it to be perfect.
Beef Brisket
First, what is a beef brisket? The brisket is the part of the cow that comes from the breast or lower chest of a cow. This cut sits right above the shank which is located just above the front leg. Each cow has two briskets; so, take good care of this particular cut. This is the part of the cow that supports 60% of its body weight. Each brisket will have its own different layers of marbling because each cow walks its own path. Therefore, this is why the low and slow smoking method is used and highly recommended. It helps tenderize the beef cut and it’s important to break down the dense muscle and fat.
Another aspect of smoking a beef brisket is the flat. The flat is the leaner part of the cut. This cut of meat is tenderized during the cooking process. In certain cases, the brisket muscles are split for retail cutting. The “first cut” or “flat cut” is a deep pectoral, while the fattier “second cut,” “stage” or “fat cap” is the shallow breast. The fat cap that is connected to the brisket should be cut from your brisket. This will aid in developing that perfect smoke ring. I know, this sounds like it’s going against everything you’ve seen when it comes to smoked meats, but it doesn’t.
The smoke ring or smokiness comes from charcoal or wood either alone or paired with other hardwoods. A hardwood is applied to the key source of fuel, such as maple, pecan, hickory, or blended. Often they shape a whole heat supply and cooks honor those wood characteristics. The taste is further intensified by smoke from the earthy flavor-fullness of the wood. Each wood will provide you with a different flavor and sweetness.
Sure, you can cook your brisket in a variety of ways. Brisket can be baked, fried, and grilled for other purposes. However, smoked brisket has been a favorite of southerners for a long time in the southern region of the United States. Just FYI: Brisket is an all-time favorite meat for smoking low and slow and is often considered the “Texas National Stew”.
Smoking The Brisket
Now that you know a little bit more about a brisket, we need to focus on how to brisket smokes; each one has its own needs. So, treat each brisket individually. You will want to gather your necessary items to ensure that you don’t have to drop what you are doing and run to the store in the middle of prepping your brisket.
Here’s a short list of items:
- Brisket
- Spices
- Heavy-duty aluminum foil
- 2 Thermometers (equipment and meat)
- Heat resistant gloves
- Fuel
- Fire starter
- Favorite flavor-soaked wood chips
- Sturdy, long tongs
Step 1
- Choose your brisket that you are going to smoke and pay attention its details, especially the cut of the meat and marbling.
- Keep your meat out of the heat (unless it’s cooking), you must refrigerate. This also allows for marinating time. (3)
- Be cautious and smoke each brisket as if it is the only brisket you have left.
- Season your cut with your favorite Cajun seasonings.
- Now is when you may want to inject your meat – especially larger meats like a whole turkey or a large pork loin. Inject so that the needle is parallel with the grain.
Step 2
- Make sure your smoker is clean from the last use.
- Prep your smoker – start your fuel source so that the interior of your smoker can reach the desired temperature
- Crucial – Control your temperature – suggested 52 to 140 ◦F (12 to 60 ◦C) depending on the cut of your protein. Beef, pork, poultry, and fish all require a different heat. (1)
- Use a thermometer so that you always know the internal temperature of your smoker
- Don’t let the heat spike or drop any more than 20 degrees hotter or cooler
- Keep the lid closed – do not open your smoker too frequently
Step 3
- Wrap your meat so that it doesn’t over cook on the outside – it can only absorb so much smoke, the rest of the time your meat is just cooking. (2)
- Cook the meat thoroughly; check the internal temperature in the thickest part of the cut. Example: brisket is done when it reaches an internal temperature of 195 to 215◦F (90.5 to 101.6◦C)
- Use a meat thermometer so that you know the internal temperature of the meat
Step 4
- Rest your meat after cooking
- The muscle fibers in your meat need to relax and promote moisture retention
- Slice against the grain
- SERVE
Smoked Brisket with Cajun Seasoning
Okay, so let’s take a second to answer the question. Exactly what is Cajun seasoning? The Cajun seasoning blend is rustic and comes from the birthplace of the sublime Cajun cuisine.
I know you guys have in your spice cabinet your favorite seasonings. Now, let’s add a Cajun twist to it. If not, take your spoons and follow along to make a quick batch!
Cajun seasoning is typically spicy with a lot of paprika, cayenne, garlic powder, pepper, and oregano. It is often basically a spicy mixture; but can be mild as well depending on your desired heat level. Seasonings can be added in different amounts.
Take a pinch and taste! This way you’ll know whether you want to add other seasonings. That way you add flavors to your liking. You can always add more but you can’t take it out once its added. Tip: write you ingredients and measurements down as you go that way you’ll have your own unique favorite recipe and keep the ingredients on hand.
My blend is what you would call a dry rub. I don’t recommend a wet rub for the brisket because of the amount of time that you must smoke it. A wet rub tends to drip off your meat. You’ll also want a drip pan underneath so that you don’t have a sticky, gooey mess to clean up afterwards. If you choose to use a wet rub then just know that you are going to have to baste it several times throughout the cooking process. Which means that you will have to open your smoker. Opening your smoker lets the heat out and you’ll find yourself nursing your heat source more often.
Cajun Seasoning Ingredients
My all-time favorite is this unique loud, elegant, and home-made blend of Cajun seasoning.
- Garlic powder
- Cayenne
- Kosher salt
- Ground white pepper
- Onion powder
- Thyme
- Dried oregano
- Ground black pepper
- Paprika (prefer using smoked paprika)
Where can you use Cajun seasoning?
You can use Cajun seasoning just about anywhere you can use spices. Cajun seasoning of has been one of my all-time favorites for a long time. It’s a blend of spices that blends very well with all these. Here are just a few suggestions on where you can use Cajun seasoning:
Protein: chicken, fish, crustaceans, bacon, beef, pork, tofu
Veggies: especially roasted or fried. Cajun seasoning on every form of potatoes (baked, fried, grilled, etc.) is also awesome.
Dips: from hummus, cheese, spinach artichokes dips, guacamole
Breads and crackers: good as a bread sprinkler, pita chips
Desserts: pies, cobblers, cookies
Serving Cajun Smoked Brisket
Slice or Chopped? Finally, you are going to serve your brisket and enjoy the smokiness of your timely labor. Slice your brisket against the grain in the thickness that you desire. You can slice it as thin or as thick as you’d like. If serving your brisket on a bun, any thickness will work. If serving your brisket as the main course, a thicker slice is recommended.
Slicing your brisket thinly will also help and make it easier if you want to eventually chop it up. Chopped brisket is fantastic served on a bun as well.
Cajun smoking your brisket will be well worth your efforts and your time. ENJOY!