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Brisket in the Cajun Injector

h2so4ca

Meat Mopper
174
127
Joined Dec 15, 2013
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.
 

h2so4ca

Meat Mopper
174
127
Joined Dec 15, 2013
I trimmed it like I always do and leave about a 1/4 inch of the fat cap on. 
 

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