Yum! We have a great dinner recipe here for everyone with our Slow Cooked Cajun Brisket recipe and we’re going to make this on the grill for even more taste!
Even better, this is a Claude’s Sauces recipe. So, you won’t have to worry about reading all about someone’s family history and what they did that day while thinking of writing a recipe, to get to the recipe! So, let’s get to it shall we?!
You’ll need to gather everything at least a day ahead of time to allow the meat to marinate overnight:
- Large disposable pan with lid
- Trimmed Brisket (we’re using two small ones)
- 1 bottle Claude’s BBQ Brisket Marinade
- Claude’s Western Style BBQ Sauce
- Great American Cajun Seasoning
- 1 bottle of Claude’s Hickory Meat Marinade
- 1 bottle Italian dressing
- Two-gallon sized food zip bag
- Aluminum foil
Place each brisket in a food zip bag, then pour half of the Claude’s BBQ Brisket Marinade, Hickory Meat Marinade and half of the Italian dressing in each bag. Place the bags in a large bowl (to prevent leakage) and put them in the refrigerator overnight.
Combine ingredients for the rub. If you’re doing a large brisket, you should double this recipe.
- 2 Tbsp. Brown sugar
- 1 Tsp. Paprika
- 1 Tsp. Great American Cajun Seasoning
- 1 Tsp. Garlic salt
- 1 Tsp. Onion salt
- 1 Tsp. Chili powder
- 1 Tsp. Black pepper
- ½ Tsp. White pepper
- ½ Tsp. Cumin
- ½ Tsp. Dried crushed bay leaves
Mix well and cover for later.
The total prep time smoking and resting for this brisket is 8 hours, so plan accordingly. Here is the schedule we followed:
8:00am – Remove brisket from bags and discard leftover marinade. Pat dry with paper towels and let sit at room temperature in the pan lid. Prepare your grill for low indirect heat (about 250 degrees F.)
8:15am – Liberally apply rub to all surfaces of the brisket and press it in with your hands. Using the lid makes for an easy cleanup
Why don’t we let the seasoning mix sit longer in the meat? Good question! The science of it all is very simple. Salt penetrates meat, but spices do not. You’ll find all sorts of ways to utilize salt when preparing meat and in most cases, it’s referred to as dry brining. Salt also breaks down the protein to make the meat more tender and easier to chew.
Spices on the other hand will change the flavor of your foods that they’re mixed into but on meat, they stay on the top and they don’t mix into the meat or penetrate the surface on their own. There’s no need to leave a rub to sit on meat.
So, get to work! That brisket is ready for the grill and have fun!