If there is one thing I have picked up from meat-smoking/grilling forums and pitmasters, it is that everyone has a secret recipe and there is only one way to smoke meat. Their way. To be honest, they are all delicious!
When we smoke or grill, we change up the rubs often. Different flavors pair well with specific dishes or occasions and our choice for the next venture will be Cajun style.
Generally we mix and create our own rub, however for this recipe we will be using Chef of the Future’s Cajun Rub and Seasoning. We utilized this on a previous grilling project for a family dinner, sorry no photos as it was a private affair, and I fell in love with the combination of flavors.
One thing to keep in mind when choosing a rub or seasoning, is that it is meant to enhance flavors, so it’s important your spice selection does not overpower what you are grilling.
If you have a preferred grilling / smoking method, then you are ready to go. If not, here are a few hints and tips.Slow-Smoked Brisket Secrets . I am including a few more links, so you can choose what works best for you.
- Smoker-Cooking.com This is my personal favorite
- Tony’s Smoked Beef Brisket
- Brisket: Smoking
- AmazingRibs.com – yes, this is a brisket recipe
Which ever method you choose, have fun, and be prepared because the aroma wafting through your streets will bring your neighbors over. Leave it up to them to bring the beer.