› Forums › Smoking Meat (and other things) › Beef › Brisket in the Cajun Injector
New Posts  All Forums:Forum Nav:

Brisket in the Cajun Injector

post #1 of 3
Thread Starter 

This last Christmas I picked up a dual door Cajun Injector electric smoker. I wanted 

to have something to smoke a bunch of fish on during the summer when we catch 

Salmon, Ling Cod and Halibut. It is by far the best at doing this then using any of

my other smokers. 


Normally for a Brisket I would fire up my big smoker and get going, but this weekend I

decided to try one in the new electric smoker.




So I got a nice 11 lb Brisket and got it all rubbed up.







So I started up the smoker and got it up to 225 deg and put in some Hickory chips.

After 17 hours I had an internal temp of 195 deg. I pulled it out and wrapped it up to

sit in my hot box for about 3 1/2 hours. 

 It had a great bark and was as tender as soft butter. Really nice smoke flavor.

I didn't have a smoke ring as it was an electric, but I will do more in the electric

smoker. I love my other smokers but for easy of use this thing did a great job.

post #2 of 3
Awesome! Did you trim any of the fat cap?
post #3 of 3
Thread Starter 

I trimmed it like I always do and leave about a 1/4 inch of the fat cap on. 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef › Forums › Smoking Meat (and other things) › Beef › Brisket in the Cajun Injector