Cajun Injector Electric Smoker, Owner'S Manual

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Cajun Injector® Smoked Pork Butt
Prep Time: 10 minutes
Cook Time: 4-5 hours
Yield: 4-6 servings
Ingredients:
1 7-8 lb. Fresh Pork Butt
1 16 oz. Jar Cajun Injector® Hot n Spicy Butter Recipe Marinade, Creole
Butter Recipe
Marinade, or Jalapeno Butter Recipe Marinade
6 tbsps. Cajun Injector® Quick Shake® Cajun Shake® seasoning
1 cup Apple Juice
1/4 cup Oak or Pecan Wood Pellets
Method:
Set the smoker temperature to 225° F. Once smoker is ready, inject 2 ounces per
pound of the Cajun Injector marinade throughout the pork butt. Next, season the
outside liberally with the Cajun Injector Quick Shake Cajun Shake seasoning.
Place the pork butt on a rack in the Cajun Injector Electric Smoker. 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 pork
butt smoke for about 4-5 hours at 225° F. After four hours, check internal tempera-
ture of the pork butt. It should be near 165° F. When internal temperature is at 165°
F pull the pork butt off the smoker. Allow to rest for 15 minutes before carving.
Cajun Injector® Butter Flavored Smoked Chicken
Prep Time: 15 minutes
Cook Time: 4-5 hours
Yield: 4-6 servings
Ingredients:
1 Chicken (3-4 lb. average)
Cajun Injector® Jalapeno Butter Recipe Marinade, Hot n Spicy
Butter Recipe Marinade, or Creole Butter Recipe Marinade
(2 oz. per lb.)
Cajun Injector® Quick Shake® Cajun Shake® seasoning
1/4 cup Oak or Pecan Wood Pellets
Method:
Preheat smoker to 225˚F and set timer for 4 hours. Remove chicken from packaging
and discard the neck and giblets from the cavity. Pat chicken dry with paper towels.
Measure out 2 oz. of Cajun Injector marinade per pound of chicken (For example:
4 lb. x 2 oz. = 8 oz. of Cajun Injector marinade). Inject into the breasts, wings, legs,
and thighs, pulling the skin away from the flesh and injecting underneath the skin.
This keeps the marinade in the chicken. Rub the Cajun Injector Quick Shake Cajun
Shake seasoning over the outside and inside of the chicken according to your taste.
Place 1/4 cup Oak or Pecan Wood Pellets into wood pellet chute, and ensure that no
pellets remain in chute after loading. Smoke for 4 hours or until the internal tempera-
ture reaches 165˚F.