Cajun Injector Jalapeño Butter &
Chili Crusted Buffalo Brisket
Keith Warren & Leo Honeycutt - www.cajuninjector.com - www.brucefoods.com
Prep Time: 20 min
Cook Time: 4-6 hours
Yields: 8-10 servings
Ingredients:
1 8-16 pound brisket, untrimmed
1 16 oz jar Cajun Injector Jalapeño Butter
6 tablespoons Cajun Injector Cajun Shake
5 tablespoons Mexene Chili Powder
Method:
Place coals on top of Cajun microwave and spray with lighter fluid. After coals have been soaking for 10 minutes, carefully light the coals. Heat microwave until reaches 275-300 degrees.
Trim excess fat off of the brisket, trying not to puncture the meat flesh. After trimming the fat you should have about 5-6 pounds of fat to discard.
Inject the brisket with the Jalapeño butter, injecting about 2 ounces of marinade per pound.
Generously season the outside of the brisket with Cajun shake and chili powder.
Place brisket in Cajun microwave and cover and cook for about 4-6 hours or until brisket is tender.
Note: Add coals to fire as needed.