Chef of the Month

CouYon's Cajun BBQ: Making the perfect brisket

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Posted: Jul 2, 2014 7:42 AM by Hunter Robinson
Updated: Jul 2, 2014 7:42 AM
Source: WBRZ

  Rating: 0.0 (0 votes)

Topics: BBQ, brisket, ribs, pulled pork, CouYons, cajun, Port Allen, Mladenka

PORT ALLEN - Summer is here and it's time to fire up the BBQ. From ribs, brisket and pulled pork to stuffed bake potatoes that are out of this world, we've got the award-winning recipes of CouYon's Cajun BBQ in Port Allen. Paul and Michael Mladenka are our July Chefs of the Month.

Recipe:

One 11-14lb Whole untrimmed Brisket
1 cup of Cou-yon's Beef Dry Rub

Cook unwrapped in oven, smoker, or green egg. An enclosed piece of equipment with temperature control is key. 225 degrees for 13 hours.

To cut the perfect brisket:

1. Cut the brisket where the fat cap meets the flat end.
2. Slice the flat end in long even strokes. Trimming the fat as you cut each slice.
3. Turn the fatty end 90 Degrees and slice down the middle. Trimming the fat as you slice each portion, the tender brisket flaps over. We call this the moist end...when cooked correctly, it doesn't get any more tender or moist.

2une In next week for another delicious recipe from CouYon's Cajun BBQ. You can visit their website for more information.

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