Ray's Cajun Hot Brisket
PREP TIME: 5 Hours


This recipe comes from the Cajun Grill Master, Ray Guidry of Percy Guidry Manufacturing in Lafayette, Louisiana. Their Cajun Grill is one of the hottest pieces of outdoor cooking equipment on the market. Additionally, Ray has written a great cookbook, The Cajun Grill Cookbook, to accompany the grill which makes it just that much easier to succeed at that backyard barbecue.


  • 1 beef brisket
  • 1 cup of jalapeno peppers, chopped
  • 2 large onions
  • chopped salt, cayenne pepper, and celery salt to taste
  • 2 sweet green peppers
  • chopped vinegar or zesty Italian salad dressing
  • 5 large cloves of garlic, minced

Combine all seasonings in a large bowl. Trim excess fat off brisket. Lay the brisket flat on a table. Cut a slice in the meat on one of the long ends of the brisket to create a pocket. Put all of the seasonings in the pocket. Reserve the seasoning juices. Sew the pocket closed with a string. Create a rub of dry salt, cayenne pepper, and celery salt. Spread this evenly on the outside of the brisket. Place the brisket on the Cajun Grill with a full hot bed of coals with the coal tray at the highest position and with the cover of the Cajun Grill left open. Cook in this position for 30 - 40 minutes on each side or until the brisket becomes blackened. When this is done take the brisket off and lay it in an aluminum baking pan. Pour the reserved seasoning liquid over the brisket and cover with aluminum foil. Place it back on the Cajun Grill with the coal tray in the very lowest position, air controls completely closed, and cover closed for an additional 4 hours. Take the brisket off the grill at about the 3 1/2 hour mark and cut into thin strips with electric knife. Make sure to cut against the grain of the meat. Place the strips of brisket back into the pan which is full of juices and put it back on the Cajun Grill for the additional 30 minutes.

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