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.