Cajun Injector Electric Smoker, Owner'S Manual

Cajun Injector® Smoked Pork Loin

Prep Time: 10 minutes

Cook Time: 3-4 hours

Yield: 4-6 servings

Ingredients:

1 

3 - 4 lb. Pork Loin

1 

16 oz. Jar Cajun Injector® Hot n Spicy Butter Recipe Marinade, Creole 

Butter    

Recipe

Marinade, or Jalapeno Butter Recipe Marinade

6 tbsps.    

Cajun Injector® Quick Shake® Cajun Shake® seasoning

1 cup        

Apple Juice

1/4 cup     

Oak or Pecan Wood Pellets

Method:

Set the smoker temperature to 225° F. Once smoker is ready, inject 2 ounces per 

pound of the Cajun Injector marinade throughout the pork. Next season the out-

side liberally with the Cajun Injector Quick Shake Cajun Shake seasoning. Place 

the pork on a rack in the Cajun Injector Electric Smoker. Pour apple juice into drip 

pan in smoker. Place 1/4 cup Oak or Pecan Wood Pellets into wood pellet chute, 

and ensure that no pellets remain in chute after loading. Let the pork smoke for 

about 3- 4 hours at 225° F. After 3 hours check internal temperature of the pork, 

it should be near 165° F. When internal temperature is 165° F pull the pork off the 

smoker. Allow to rest for 15 minutes before carving. 

Cajun Injector® Hickory Smoked Brisket

Prep time:  20 minutes

Cook time:  7 hours

Yield:  24 (6oz.) servings

Ingredients:

1 

(12 lb.) Brisket, Trimmed

12 oz.        

Cajun injector® Hickory BBQ Recipe Marinade

Cajun Injector® Quick Shake® Cajun Shake® seasoning (to taste) 

1/4 cup      

Oak or Pecan Wood Pellets

Method:

Trim any excess fat from the brisket, but taking care not to remove all of it. Inject 

the brisket with the Cajun Injector Hickory BBQ Recipe Marinade using 2 ounces 

per pound. Generously season the brisket with Cajun Injector Quick Shake Cajun 

Shake seasoning, and rub to insure even distribution. Pour remaining marinade 

over brisket. Set the temperature setting to 225°F and the timer for 7 hours.  Place 

meat on the rack in the Cajun Injector Smoker. Place 1/4 cup Oak or Pecan Wood 

Pellets into wood pellet chute, and ensure that no pellets remain in chute after 

loading. 

Experiment with different techniques such as dry smoking and using our basting 

sauce to “mop” the brisket during the last hour of cooking, or wet smoking with 

apple juice in the pan.