Smoked Brisket Caja China style on La Caja Asadora

April 7, 2011


Author Notes: For this recipe from the author of “la caja china cooking” we will be using whole briskets weighing about 12-14 pounds each. For each brisket you will need about a cup and a half of dry rub, as well as 40 lbs of charcoal for your la caja asadora. Before cooking your brisket, you will want to rinse them and pat dry the night before. Afterwards, apply your favorite dry rub and don’t be shy! This is an important part of creating that outer layer of flavor. Once rubbed well, refrigerate overnight. You will want to have the briskets at room temperature before placing them in your cajun microwave style roasting box to cook.

Take the briskets and place them on the meat rack in your la caja asadora with the fat side facing up. Below the rack should be the drip pan. On the top rack, add wood chips (approximately 2 cups). Close your caja china and add about 5 lbs of charcoal at the center of your caja china style roaster. Once lit, the charcoal will take about 20 minutes to burn evenly. At that point spread the coals out over the surface of the pan to cook the briskets evenly and roast for one more hour. Next, lift the charcoal pan off your caja china and brush the meat surface generously with about one cup of basting sauce per brisket. Add 2 cups of wood chips. After replacing the charcoal pan and grid add 3 lbs of charcoal and allow brisket to roast 30 minutes, add 3 more lbs and roast 30 minutes more.

After another hour, which should bring the cooking time to just under two and a half hours, you are ready to remove your smoked brisket. You will want to wrap the briskets in foil, place them back in your cajun microwave style caja asadora, and cover with the charcoal pan. Add 3 lbs of charcoal and roast for 30 minutes. Repeat this procedure in 30 minute intervals twice more. After the 4 hour mark you can check the internal temperature of the briskets, looking to have it at about 185 degrees. Now you are ready to carve! Remove the brisket from your roaster and place on a cutting board. Remove the fat cap and slice the brisket in thin slices, going against the grain of the meat. Serve and enjoy with friends and family. You are now the envy of all your neighbors!

For details and information on how to order your roaster, recipe book, or any of the other accessories visit www.shoplatintouch.com. Join the grill master community at http://www.cajachinagrillmasters.wordpress.com
Latin Touch

Serves: 6 people

Ingredients

Directions

More Great Recipes:
Pork|Brisket|Grill/Barbecue|Entree

Reviews (8) Questions (0)

8 Reviews

Rafael G. July 13, 2017
I am doing 2 brisket; I have the A-Maze-N Smoker. Does the time for cooking change?
 
Rafael G. May 31, 2017
You said you add wood chips; where exactly? You say on the top rack; on tol of foil?
 
Perry P. May 31, 2017
When I posted this recipe, I was still using wood chips in a small pan, which I would set on a small peice of foil, on the top pig roasting rack. Since then, I have switched to using pellets in the A-Maze-N smoker box.
 
Stan B. July 4, 2017
Thanks for this! today I cooked an amazing 20 lb brisket that my family just loved. The only thing is, now the inside of my La Caja China is all black inside. Bad? Horrible? Doesn't matter? I did read and follow your comment and took off one of the end rails but I might not have let the smoker work long enough.
 
Perry P. July 5, 2017
Awesome! As far as smoke stains, it's just teh cost of doing business. As long as you're washing the inside walls down with some kind of green, grease-cutting cleaner (avoid anything that specifies "for exterior", hosing it out well, and letting it dry before storing, there aren't going to be any bacteria. Smoke just stains, and there's not much else you can do about it! ;)<br /><br />Chef Perry<br />lacajachinacooking.com<br />
 
Karen L. January 28, 2015
where is the recipe???
 
Perry P. April 7, 2011
Thanks for posting my recipes, and for the book plug. This brisket is one of my favorites!<br /><br />- Perry<br /><br />Perry P. Perkins<br />Author - "La Caja China Cooking"<br />https://www.createspace.com/3445714
 
Author Comment
Latin T. April 8, 2011
You are most welcome Perry!