Brisket in the Cajun Injector

Discussion in 'Beef' started by h2so4ca, Feb 23, 2014.

  1. h2so4ca

    h2so4ca Meat Mopper

    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.
     
  2. blackzebra

    blackzebra Fire Starter

    Awesome! Did you trim any of the fat cap?
     
  3. h2so4ca

    h2so4ca Meat Mopper

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

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