Cajun Injector® Smoked Caribou Roast
Prep Time: 10 minutes
Cook Time: 4-5 hours
Yield: 4-6 servings
Ingredients:
1
Cajun Injector® Smoker Kit containing:
1 (16) ounce jar Cajun Injector Smoking Brine
1 (16) ounce jar Cajun Injector Basting Spray
1 (16) ounce jar Cajun Injector BBQ Finishing Sauce
1 (3) ounce pecan smoker pellets
1 (3) ounce oak smoker pellets
1
4-6 lb. Caribou Roast
3 tbsps.
Cajun Injector® Quick Shake® Cajun Shake® seasoning
1 cup
Apple Juice
Method:
Set the smoker temperature to 225° F. Once smoker is ready, inject 2 ounces per
pound of the smoking brine throughout the roast. Next season the outside liberally
with the Cajun Injector Quick Shake Cajun Shake seasoning. Place the roast on a
rack in the Cajun Injector Electric Smoker. Spray with basting spray and pour apple
juice into drip pan in smoker. Place 1/4 cup Oak or Pecan Wood Pellets into wood
pellet chute, and ensure that no pellets remain in chute after loading. Let the roast
smoke for about 4-5 hours at 225° F. Use the basting spray again about 2 hours
into the smoking process. After four hours check internal temperature of the roast,
it should be near 165° F. When internal temperature is 165° F pull the roast off
the smoker and apply the BBQ finishing sauce. Allow to rest for 15 minutes before
carving.
Smoked Tuna
Prep Time: 10 minutes
Cook Time: 7 hours
Yield: 4 servings
Ingredients:
4
1 inch thick Tuna Steaks
4 tbsps.
Cajun Injector® Quick Shake® Lemon Pepper Shake®
2 tbsps.
Extra Virgin Olive Oil
1 cup
Apple Juice
1/4 cup
Apple or Pecan Wood Pellets
Method:
Set the smoker temperature to 140° F. Season the tuna steaks with Cajun Injec-
tor Quick Shake Lemon Pepper seasoning on both sides and drizzle with olive
oil. Pour apple juice into the drip pan in smoker. Arrange the tuna steaks in the
smoker, and close the smoker door. Set the digital timer, and place 1/4 cup Apple
or Pecan Wood Pellets into wood pellet chute, and ensure that no pellets remain in
chute after loading.
Summary of Contents for Electric Smoker
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