Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
This amazing recipe is courtesy of Dorothy Randoll. We’ll be preparing a 15-pound brisket. Your caja china (also called a Cajun microwave) can hold as many as 5 or 6 briskets of this size! So here’s the list of what you need:
La Caja Asadora Roasting Box
Instant read thermometer
Rimmed pan that will fit inside your caja china
You will want to buy the brisket untrimmed, meaning it should have a thick cap of fat on it. For the dry rub we prefer Bad Byron’s Butt Rub, but any dry rub of your choice can be used. Other ingredients include ½ cup of kosher salt, 2 tablespoons of black pepper, 2 tablespoons of garlic powder, and 1 tablespoon of onion powder. Stir these entire together well. For the basting sauce, and this is great anytime your roasting pig as well, you can use about 1 cup of either apple juice or a 50/50 cider vinegar and water blend. Another option is a thin, sweet barbecue sauce. Anything thick runs the risk of burning in the hog cooker.
Now let’s get to the sauce…here is the recipe for Dorothy’s Barbecue Sauce:
by Grace Gonzalez | In case you haven’t realized by now, we are obsessed with the Instant Pot, which is why we couldn...
by Chowhound Editors | It's officially Day 2 of Amazon Prime Day 2019 (aka, the final day) and we're still seeing some great...
by David Watsky | The sous vide method hit the mainstream a few years ago but if you haven't had a chance to try out...