Original Creole Seasoning 
Creole Style Butter Marinade 
Tony’s Crab Stuffed Shrimp
Why settle for shrimp when you can stuff ’em with crab? These Crab Stuffed Shrimp by…
Get RecipeBring bold Creole flavor to your barbecue with this tender, smoky brisket by @FirehouseGrub. Season it with Tony Chachere’s and cook it low and slow until it turns juicy and tender.
Ingredients
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1 whole packer brisket
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yellow mustard
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Tony Chachere’s Creole Style Butter Marinade
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Tony Chachere’s Original Creole Seasoning
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beef tallow
- Clear
Directions
- Trim any unwanted fat off the brisket (try to leave about 1/4” of fat across the fat cap). Trim fat away from the non-fat cap side.
- Drizzle yellow mustard and coat all sides evenly. This will help your seasoning bind with the meat and create a nice bark.
- Season all sides liberally with Tony Chachere’s Original Creole Seasoning. Inject the brisket with Tony’s Creole Style Butter Marinade.
- Preheat smoker to 225-250ºF.
- Once the smoker is up to temp, place the brisket on with the fat side up. Smoke untouched for about 5-7 hours or until internal temp is around 165ºF and your bark is set.
- Remove from smoker. Place dabs of beef tallow on top of the brisket and then wrap in butcher paper or foil.
- Return to the smoker and cook until the internal temperature reaches 203.
- Let rest for a couple of hours in the oven or cooler, then enjoy!
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from our Cajun Country Cookbook
Grilled Cajun Lobster Rolls
Summer's still going with these Grilled Cajun Lobster Rolls by @MyDiaryOfUs. Grab your Tony’s, get the…
Get Recipe