Smoked Meat Recipes
Cajun Party Smoked Brisket –
1 4 lb brisket flat, 1/2 cup of crab boil, boiling pot,
Cajun Party Seasoning Rub
Directions: Fill boiling pot
about ¾ full of water and add
crab boil, bring water to
boil and insert brisket flat,
boil for 5 minutes and turn off
fire, cool to room temperature,
pre-heat smoker to 220°, remove
brisket flat from boiling pot
and place in a pan, rub
Cajun Party Seasoning Rub over brisket
flat on both sides, set brisket
on smoker and close lid, smoke
for 3½ to 4 hours (cover for the
last hour in aluminum foil) or
when internal temperature
approaches 170°. Slice thinly
across the grain.
Cajun Party Smoked Chicken – 1 3
to 4 lb chicken, ½ cup Italian
salad dressing, ½ tsp
Worcestershire sauce, ½ cup
Cajun Party Seasoning Rub
Directions
– Rinse chicken and pat dry,
mix Italian salad dressing and
Worcestershire sauce in a bowl,
inject the chicken breast, leg
and thighs with the marinade,
rub the outside of the chicken
with the
Cajun Party Seasoning Rub, heat smoker to
225° and smoke for 4 hours.
Cajun Party Drunken Chicken – 1 3
to 4 lb chicken, ½ cup Italian
salad dressing, ½ tsp
Worcestershire sauce, ½ cup
Cajun Party Seasoning Rub, 1 can of beer
Directions
– Rinse chicken and pat dry,
mix Italian salad dressing and
Worcestershire sauce in a bowl,
inject the chicken breast, leg
and thighs with the marinade,
rub the outside of the chicken
with the
Cajun Party Seasoning Rub, heat smoker to
225°, place beer can on grill
and place chicken on the beer
can, smoke for 4 hours.
Cajun Party Smoked Pork Tenderloin
– 1 2 lb trimmed pork
tenderloin, ¼ cup bourbon, 2
Tbsp sugar cane syrup, 1 tsp
Cajun Party Seasoning Rub, 2 Tbsp
Worcestershire sauce, 1 tsp
garlic powder, ¼ cup of water
Directions: Mix
Cajun Party Seasoning Rub,
Worcestershire sauce, garlic
powder in the ¼ cup of water,
inject the pork tenderloin with
the marinade, heat smoker to
225°, mix bourbon with sugar
cane syrup and coat the outside
of the tenderloin, place
tenderloin on grill and cover,
smoke until internal temperature
at the thickest part reaches
160° should be about 2 hours.
Cajun Party Smoked Turkey – 1 10 –
12 lb Turkey,
Cajun Party Creole Seasoning, 2 Tbsp
Worcestershire sauce, 1 tsp
garlic powder, ½ cup of warm
water, ½ stick of melted butter
Directions:
Mix Worcestershire sauce, garlic
powder, melted butter in the 1/2
cup of warm water, inject the
turkey with the marinade, heat
smoker to 230°, coat the outside
of the turkey with
Cajun Party Creole Seasoning, place turkey
on the grill and cover, smoke
until internal temperature at
the thickest part reaches 170°
or 40 minutes per pound.
Cajun Party Smoked Pork Sausage –
10 lbs ground pork, 3 oz salt, ¾
oz sugar, ½ oz black pepper, ¼
oz sage, collagen casings
Directions:
Mix ingredients and grind
through 3/16 plate, stuff in
collagen casings, prepare smoker
to 220°, place sausage in smoker
and smoke up to six hours until
the internal temperature reaches
165°.
Cajun Party Smoked Hot Pork Sausage
– 10 lbs ground pork, 3 oz salt,
¾ oz sugar, ½ oz black pepper, ¼
oz sage, 1 cup
Cajun Party Creole Seasoning,
collagen casings
Directions:
Mix ingredients and grind
through 3/16 plate, stuff in
collagen casings, prepare smoker
to 220°, place sausage in smoker
and smoke up to six hours until
the internal temperature reaches
165°.
Cajun Party Smoked Dry Baby Back Ribs
– 2 racks of baby back ribs, 4
oz
Cajun Party Seasoning
Rub
Directions:
Remove silver skin from backside
of ribs, rub the rib rack with
Cajun Party Seasoning Rub, cover and
refrigerate overnight, heat
smoker to 225°, place rib racks
on the grill and cover, smoke
for 4 hours.
Cajun Party Smoked Wet Baby Back Ribs
– 2 racks of baby back ribs, 4
oz
Cajun Party Seasoning Rub, 6 oz bbq sauce
Directions:
Remove silver skin from backside
of ribs, rub the rib rack with
Cajun Party Seasoning Rub, cover and
refrigerate overnight, heat
smoker to 225°, place rib racks
on the grill and cover, baste
with bbq sauce after the 3rd
hour and smoke for 1 more hour.
Cajun Party Smoked Burgers – 2 lbs
ground meat (85/15 mix), 1/2 cup
of
Cajun Party Seasoning Rub
Directions:
Heat smoker to 225° (the
important point here is to use
indirect heat, not direct like
in grilling), place meat in a
bowl, add
Cajun Party Seasoning Rub and
Worcestershire sauce, mix
lightly and make 4 - ¼ inch
thick patties. Place patties in
smoker and smoke until internal
temperature should be around
160° for medium and 170° for
well.
Cajun Party
Smoked Boston Butt – 1
7 lb Boston Butt,
Cajun Party Seasoning Rub, 16 oz Apple
Juice, 4 oz Worcestershire Sauce
Directions: Heat smoker to 220°
(the important point here is to
use indirect heat, not direct
like in grilling), mix apple
juice and Worcestershire sauce
and pour in a plastic sprayer
bottle. Place Boston Butt on
grill and spray with apple juice
mixture then sprinkle with
Cajun Party Seasoning Rub, keep doing this
process each hour for 7 hours,
remove meat from smoker when
internal temperature has reached
165°.
Safe Food Temperatures
Ground beef, pork, veal
- 160ºF
Ground
chicken, turkey - 165ºF
Whole Chicken - 180ºF
Whole Turkey - 180ºF
Whole
Duck - 180ºF
Whole
Goose - 180ºF
Poultry
Breast - 170ºF
Poultry
other parts - 180ºF
Fresh
Pork medium - 160ºF
Fresh Pork well done -
170ºF
Fresh
Beef med-rare - 145ºF
Fresh
Beef medium - 160ºF
Fresh
Beef well-done - 170ºF
