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09-04-2009, 06:42 AM
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#1
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Graduate of BBQ Central
Join Date: May 2009
Location: Toronto, Canada
Posts: 581
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Zatarains Creole WSM Smoked Brisket
Oh boy, what fun! This stuff is addictive.
Thanks JB for the vids and mentioning of Zatarains. I recognized it at the market, had to get some, and here is the result.
[youtube:1xuy5hkz]
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09-04-2009, 09:42 AM
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#2
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God O'Que
Join Date: Jan 2008
Location: Thousand Oaks, CA
Posts: 2,669
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The brisket looks good, nice job. I've got to see if I can Zatarains in my area. I also need to order some Slap Your Mamma. Been meaning to just haven't got around to it yet.
__________________
__________________
WSM, Chaney, Genesis 1000 Gas, Go-Anywhere Gas, Smokey Joe
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09-04-2009, 10:41 AM
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#3
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Graduate of BBQ Central
Join Date: May 2009
Location: Toronto, Canada
Posts: 581
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Interesting you mention Slap Ya Momma. If you look it up, it's pretty easy to make. I was surprised. Told that story last night.
http://www.slapyamama.com/
Cheers
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09-07-2009, 07:04 AM
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#4
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Official BBQ Central Mark
Join Date: Dec 2006
Location: Baton Rouge La
Posts: 6,428
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What Zat product did you use? Mustard?
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09-07-2009, 07:12 AM
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#5
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BBQ Centralite
Join Date: Jan 2006
Location: Daytona Beach, FL
Posts: 3,323
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Looks real good.
__________________
John
"De gustibus non disputandum est,"
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09-07-2009, 07:23 AM
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#6
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Official BBQ Central Mark
Join Date: Jun 2007
Posts: 5,044
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Good Lookin chunk of meat!!! 
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09-07-2009, 08:10 AM
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#7
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
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Do look good. For them who can't find Tony's or Zatarains try mixing some salt and red peppa. Far as I can tell thats about all there is in there.
bigwheel
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09-07-2009, 10:31 AM
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#8
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Wizard of Que
Join Date: Nov 2007
Location: Louisiana
Posts: 1,559
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Oh come on BW, you know there is at least a pinch of garlic.
__________________
The fight ain't over until the winner says it is.
Backwoods Party, Bubba Keg, Primo XL Oval, Ole Grandad, Mini BGE, Bradly Original Smoker, and a Weber kettle.
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09-07-2009, 10:38 AM
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#9
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
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Only time I ever tried it made everything too salty. Person should perhaps use it judiciously especially on ribs. Maybe a little celery in there. Know cajuns got to have their celery fix or it makes them wither up 
bigwheel
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09-07-2009, 10:52 AM
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#10
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Graduate of BBQ Central
Join Date: May 2009
Location: Toronto, Canada
Posts: 581
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JB it's the Creole Dry Rub, in the GREEN cylinder, red collar.
(I originally said it was red, but I went downstairs, found it was red top, green package).
http://www.zatarains.com/Products/Spice ... oning.aspx
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