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BBQ Brisket

BBQ Brisket


BBQ Brisket



  • 4-6 lb beef brisket
  • A CAJUN LIFE Blackening Rub
  • 1/2 cup dark brown sugar
  • 1/3 cup cane syrup
  • 2 Tablespoons Chili Powder
  • 4 Tablespoons onions, minced
  • 1/4 red wine vinegar
  • 1/2 cup Pineapple Juice (unsweet)
  • 1/3 Tablespoon Worcestershire Sauce
  • 2 Tablespoons Hot Sauce


  • In large bowl, mix all ingredients except the A CAJUN LIFE Blackening Rub


  • Coat Brisket generously on all sides with A CAJUN LIFE Blackening Rub (don't be stingy)
  • Place in baking dish large enough to hold the brisket (we used 13x8x2 for ours)
  • Pour Marinade over brisket
  • Cover and place in fridge for up to 7 days but min of 2 turning brisket every 8-12 hours or at least daily. 
  • Reserve Marinade

BBQ Method:

  • Prepare coals 
  • Once ready, Place brisket directly on grate over coals to create brown crust on all sides, about 1 hour
  • Remove and place in large disposable roasting pan
  • Pour marinade over top
  • Seal pan with foil (optional)
  • Cook over coals for 2-3 hours or until internal temp reaches 197

Grill Method with Smoke:

  • Light half burners to medium-low heat
  • Add hickory chips to aluminum pan and fill with water until just at top of wood chips
  • Let soak for min of 30 minutes
  • Place brisket on hot side of grill for 5 minutes per side to brown/sear
  • Remove brisket and add to aluminum pan
  • Pour marinade over and place on unheated side of grill
  • Add smoke box to hot side of grill
  • Try to keep grill temp at 225-250 without opening grill often (simply place thermometer under lid, don't use built in thermometer as not accurate for this application)
  • Keep on for about 1 hour 15 min per pound cooked
  • Check internal temp. If 180-190, pull from grill, wrap in foil and let sit for another 10-15 minutes. Brisket temp will rise another 10 degrees or more. 
  • Unwrap then let rest 5-10 minutes before slicing

Note: the Grill method can also be used for the bbq method, just need to control temp and smoke


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