Cajun
Barbecue
Cajun
Barbecue
BrisketBrisket
Cajun
Barbecue
Brisket
When
host ateam
hungry
team of teenagers,
afterora meet,
game quinoa
or meet,isn’t
quinoa
going
When you
host you
a hungry
teenagers,
starving after
a game
goingisn’t
to cut
it. to cut it.
The day
youbrisket,
cook the
brisket,all
combine
the
dry rub ingredients
in
The day
youbefore
cook the
combine
the dryall
rub
ingredients
in
When
you
host
aofspiced
hungry
team
ofstarving
teenagers,
starving
after
aIt’sgame
or
meet,and
quinoa isn’t going
to before
cut
it.
The day
before you cook the bri
Wethis
created
this
Cajun
barbecue
to rival
any smokehouse
version.
tender, flavorful,
a small
bowl.2 Reserve
2 tablespoons
forRub
the mop.
Rub the remaining
We created
Cajun
spiced
barbecue
brisket tobrisket
rival any
smokehouse
version. It’s
tender,
flavorful,
and
a small bowl.
Reserve
tablespoons
for the mop.
the remaining
dry rub dry rub
We
created
thisitThough
Cajun
barbecue
brisket
toit.rival
any
smokehouse
version. It’s tender,allflavorful,
small and
bowl. Reserve
2 tablespo
overand
the
Put in a resealable
bag or a
a covered
container
and
wellThough
spiced.
itspiced
takes
some
time
and
it’s well
worth
it.so
And
it’s so
much tastier
over theallbrisket.
Putbrisket.
in a resealable
plastic bagplastic
or a covered
container
certainlycertainly
well spiced.
takes some
time
and
effort,
it’seffort,
well worth
And it’s
much
tastier
refrigerate
refrigerate
overnight.overnight.
than
takeout.
We
like
it a day
we
serve
it. Since
the
meat
needs
to marinate
than takeout.
We
like to
cook
ittoa cook
day before
webefore
serve
it. Since
the
meat
needs
to marinate
overnight,
all over the brisket. Put in a rese
certainly
well
spiced.
Though
it takes
some
time
and
effort,
it’s
wellovernight,
worth it. And it’s so much
tastier
Bring the
briskettemperature.
to room temperature.
Bring the brisket
to room
wanttwo
to start
days in advance.
it in its sauce.
you may you
wantmay
to start
days two
in advance.
Reheat itReheat
in its sauce.
refrigerate overnight.
than takeout. We like to cook it a day before we serve it. Since the meat needs to marinate overnight,
To mop,
makecombine
the mop,the
combine
the stock,
andinoregano
in a
To make the
stock, bay
leaves,bay
andleaves,
oregano
a
Bring
the brisket to room te
medium and
saucepan
to a slow
simmer
overheat.
medium
heat. Meanwhile,
medium saucepan
bring and
to a bring
slow simmer
over
medium
Meanwhile,
to 10
serves
8 to 10
you may want to start
two serves
days
in8advance.
Reheat it in its sauce.
oil skillet
in a large
overheat.
medium
Add the
onions,
celery, bell
heat the oilheat
in athe
large
overskillet
medium
Add heat.
the onions,
celery,
Tobellmake
the mop, combine
pepper,
garlic,salt,
mustard,
whitecayenne,
peppers,and
cayenne,
pepper, garlic,
mustard,
black salt,
and black
white and
peppers,
the and the
medium
saucepan
8 to
10 Homemade
2 tablespoons
drysauté
rub until
and sauté
until the vegetables
have softened and bring to
reserved 2reserved
tablespoons
dry rub and
the vegetables
have softened
21/2 tablespoons
brown sugar4 cups beef
4 or
cups
beefserves
or
chicken stock
Homemade
tablespoons
dark browndark
sugar
chicken
stock
BarBecue
Sauce
and theismixture
5 to 7Transfer
minutes.the
Transfer
thetomixture
to the
BarBecue Sauce
heat
thestock
oil
in stock
a large skillet ove
and the mixture
fragrant,is5fragrant,
to 7 minutes.
mixture
the
2 tablespoons
paprika, preferably
2 bay leaves
tablespoons
paprika, preferably
2 bay leaves
in the saucepan.
Add the
zest and
juice,and
vinegar,
and sauce
barbecue
sauce
You canthe
substitute
in the saucepan.
Add the lemon
zestlemon
and juice,
vinegar,
barbecue
followingthe following
smoked smoked
teaspoon
dried oregano
pepper,
garlic,
mustard, salt, bla
oregano
Dry Rub and Brisket1 teaspoon1 dried
The MopYou can substitute
for the
bottled barbecue
and
simmer
untilbyreduced
by one-quarter,
30 to 45 minutes.
mixture for mixture
the bottled
barbecue
and simmer
until
reduced
one-quarter,
30 to 45 minutes.
1 tablespoon
garlic powder
tablespoon
garlic powder
2 tablespoons
olive or grapeseed
2 tablespoons
olive or grapeseed
reserved
2
tablespoons
dry rub a
sauce:
In
a
medium
bowl,
combine
Homemade
In a medium
bowl, combine
21/2
tablespoons
dark brown
sugar oil
4 cups beefsauce:
or chicken
stock
Preheat
oven to 350°F.
Preheat the
oven tothe
350°F.
2 teaspoons
dry mustard
teaspoons
dry mustard
oil
1½ cups
ketchup, 1 tablespoon
1½ cups ketchup,
1 tablespoon
BarBecue
Sauce
In
a
large
Dutch
oven
or
other
heavy
pot
with
a
tight-fitting
lid,
heat
the
and
the the
mixture is fragrant, 5 to
In a large Dutch oven or other heavy pot with a tight-fitting
lid, heat
tablespoons
paprika,2preferably
2 baychopped
leavesmolasses or molasses
2 2teaspoons
onion powder
2 to 3onions,
medium
onions,
teaspoons
onion
powder
to 3 medium
chopped
honey, ½
teaspoon dry
honey, ½ or
teaspoon
dry
olivethe
oil.brisket
Add the
and
brown,
turning
3 to 5per
minutes
per side.
olive oil. Add
andbrisket
brown,
turning
once,
3 to once,
5 minutes
side.
mustard,
andnatural
1 teaspoon natural You can substitute the
(about 21/2 (about
cups) 21/2 cups)
mustard, and
1 teaspoon
in
the
saucepan.
Add the lemon
11/2 teaspoons
following
smoked
teaspoons
dried
basil dried basil
1 teaspoon liquid
dried
oregano
char
a little.)
Addand
thecarrots,
mop and
carrots,
(The spices(The
will spices
char awill
little.)
Add
the mop
cover,
andcover,
braiseand braise
liquid
smoke.
After
you add it to
smoke.
After
you
add
it
to
1
celery
stalk,
chopped
1
celery
stalk,
chopped
teaspoon
ground
bay leaves
teaspoon1 ground
bay
leaves
mixture
for
the
bottled
barbecue
and
simmer
until
the oven
until the
brisketwhen
is tender
when
pierced
with
tip of a sharp- reduced by on
traditional sauce
1 tablespoon garlic powder
in the oveninuntil
the brisket
is tender
pierced
with
the tip
of athe
sharpthe “mop”—the
traditional
sauce
2cored,
tablespoons
olivethe
or“mop”—the
grapeseed
1/2 redbell
or pepper,
green bell
pepper,
cored,
3/4 ground
teaspoon
ground coriander 1/2 red or green
teaspoon
coriander
bowl, combine
applied
to meat
during smoking— sauce: In a mediumpointed
applied to meat
during
smoking—
pointed
knife,
about
1½
hours.
Let
the
brisket
sit
for
20
minutes
then transfer
knife,
about
1½
hours.
Let
the
brisket
sit
for
20
minutes
then
transfer
Preheat
the oven to 350°F.
and(about
chopped
chopped
1/2 (about 1/2
teaspoons
mustardseeded, andseeded,
oil
cook and reduce 1½ cups ketchup, 1 tablespoon
3/4 2
teaspoon
grounddry
savory
the mixturethe
will mixture
cook andwill
reduce
teaspoon
ground
savory
toboard.
a cutting
thethe
potmop
withand
thecarrots
mop and
carrots aside.
to a cutting
Setboard.
the potSet
with
aside.
cup)
cup)
In a large Dutch oven or ot
become
a truesauce.
barbecue sauce.
to become atotrue
barbecue
3/4 2
teaspoon
dried thyme
teaspoon
dried
thyme
teaspoons
onion powder
2 to
3 medium
onions,
chopped
Slice the
brisket
thinly
grain,
it to
the pot, maintaining
Slice the brisket
thinly
across
the across
grain, the
return
it toreturn
the pot,
maintaining
molasses or honey, ½ teaspoon
dry
1 small
garlic,
cloves
1 small head
garlic,head
cloves
olive
oil.and
Add
the brisket and br
1/8
teaspoon
ground
cumin
or
chili
its
original
shape.
(You
can
make
the
brisket
through
this
point
then
teaspoon ground cumin or chili
its original
shape. (You can make the brisket through this point and then
separated
(about 21/2 cups)
mincedand minced
mustard, and 1 teaspoon
natural
11/2 teaspoons dried basil separated and
powder powder
refrigerate
until
the
next
day.)
Cover
and
return
to
the
oven
(still
at
350°F),
refrigerate
until
the
next
day.)
Cover
and
return
to
the
oven
(still
at
350°F),
(The
spices
will
char a little.) Ad
1/2
teaspoon
dry
mustard
1/2 teaspoon dry mustard 1 celery stalk, chopped
liquid smoke. After you add it to
1/2 1to teaspoon
1kosher
teaspoon
salt bay leaves
ground
to 1 teaspoon
saltkosher
braise,
basting occasionally,
very
tender,
about
1 hour. Serve.
braise, basting
occasionally,
until very until
tender,
about
1 hour.
Serve.
1/2 kosher
teaspoon
1/2 teaspoon
saltkosher salt
in the oven until the brisket is te
the “mop”—the traditional sauce
11/2 freshly
freshly
ground black
teaspoon
ground
black
1/2black
red orblack
green bell pepper, cored,
1/2 freshly
teaspoon
freshly
ground
3/4teaspoon
teaspoon
ground
coriander
1/2 teaspoon
ground
applied to meat during smoking—
pointed knife, about 1½ hours. L
pepper pepper
seeded, and chopped (about 1/2
pepper pepper
the mixture will cook and reduce
teaspoon
ground
savory 1/2 teaspoon freshly ground white
13/4(5-pound)
“second
cut” brisket,
(5-pound)
“second
cut”
brisket,
to a cutting board. Set the pot w
cup)
1/2 teaspoon freshly ground white
deckle, roast
or French
roast trimmed
deckle, or French
trimmed
to become a true barbecue sauce.
pepper
pepper
3/
4
teaspoon
dried
thyme
Slice the brisket thinly acro
of excess fat
of excess fat
1 small head garlic, cloves
1/4 cayenne
teaspoon cayenne
1/4 teaspoon
1/8 teaspoon ground cumin
or chili
its
original
shape. (You can mak
separated
and
minced
Finely
zestofand
Finely grated
zestgrated
and juice
2 juice of 2
powder
refrigerate
until
the next day.) C
lemons lemons
1/2 teaspoon dry mustard
2 tablespoons
wine vinegar
tablespoons
white winewhite
vinegar
1/2 to 1 teaspoon kosher2salt
braise,
basting
occasionally,
unt
1/2 teaspoon
kosher salt
1 (12-ounce)
bottle
natural smoky
1 (12-ounce)
bottle natural
smoky
11/2 teaspoon freshly ground
blackbarbecue
sauce,
Homemadefreshly ground black
barbecue sauce,
or Homemade
1/2 orteaspoon
pepper
Barbecue
Barbecue Sauce
(seeSauce
box) (see box)
DryBrisket
Rub and Brisket
Dry Rub and
21/2
2
1
2
2
11/2
1
3/4
3/4
3/4
1/8
1/2
11/2
1
The Mop The Mop
pepper
1 (5-pound) “second cut” brisket,
1 tablespoon
1/2 oilteaspoon freshly ground white
1 tablespoon
olive oil olive
deckle, or French roast trimmed
medium
carrots, peeled,
8 medium8carrots,
peeled,
pepper
of excess fat
trimmed,
halved lengthwise
trimmed, and
halvedand
lengthwise
1/4 teaspoon cayenne
Finely grated zest and juice of 2
lemons
214 the communit
214 the communit
y table y table
2 tablespoons white wine vinegar
1 (12-ounce) bottle natural smoky
barbecue sauce, or Homemade
8_CommunityTable_2P.indd
214-215
mmunityTable_2P.indd
214-215
Barbecue Sauce (see box)
1 tablespoon olive oil
8 medium carrots, peeled,