Cajun Injector Electric Smoker, Руководство пользователя

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Cajun Injector® Smoked Pork Loin
Prep Time: 10 minutes
Cook Time: 3-4 hours
Yield: 4-6 servings
Ingredients:
1 3 - 4 lb. Pork Loin
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. Next season the out-
side liberally with the Cajun Injector Quick Shake Cajun Shake seasoning. Place
the pork 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 smoke for
about 3- 4 hours at 225° F. After 3 hours check internal temperature of the pork,
it should be near 165° F. When internal temperature is 165° F pull the pork off the
smoker. Allow to rest for 15 minutes before carving.
Cajun Injector® Hickory Smoked Brisket
Prep time: 20 minutes
Cook time: 7 hours
Yield: 24 (6oz.) servings
Ingredients:
1 (12 lb.) Brisket, Trimmed
12 oz. Cajun injector® Hickory BBQ Recipe Marinade
Cajun Injector® Quick Shake® Cajun Shake® seasoning (to taste)
1/4 cup Oak or Pecan Wood Pellets
Method:
Trim any excess fat from the brisket, but taking care not to remove all of it. Inject
the brisket with the Cajun Injector Hickory BBQ Recipe Marinade using 2 ounces
per pound. Generously season the brisket with Cajun Injector Quick Shake Cajun
Shake seasoning, and rub to insure even distribution. Pour remaining marinade
over brisket. Set the temperature setting to 225°F and the timer for 7 hours. Place
meat on the rack in the Cajun Injector Smoker. Place 1/4 cup Oak or Pecan Wood
Pellets into wood pellet chute, and ensure that no pellets remain in chute after
loading.
Experiment with different techniques such as dry smoking and using our basting
sauce to “mop” the brisket during the last hour of cooking, or wet smoking with
apple juice in the pan.