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Cajun Stuffed Brisket by Chef Wil

The brisket itself was tender and juicey, bark was really nice, and the inside was really moist and cooked through out. Setup was BBQ Guru set at 250 degrees grill surface, didn't use internal probe, raised grid, cooked for 6 hours and 15 minutes. A will cook again kinda meal. Thanks to the BBQ Guru, I did not have to watch the egg do its thing. For those that missed the earlier thread, I butterflied the flat brisket, rubbed inside and out, added chopped onions, bell peppers, and celery, fresh pork sausage out of casing and thinly sliced smoked sausage, pulled flap back over and sewed it up. Sat in the fridge for 2 days then cooked.

Chef Wil

As first seen on the Big Green Egg Forum!

Thank you Chef Wil, for sending us this awesome recipe!

printable recipe

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