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: <br /> <br />La Caja Asadora Roasting Box <br />Brisket <br />Charcoal <br />Oven mitts <br />Aluminum foil <br />Instant read thermometer <br />Dry rub <br />Basting sauce <br />Basting brush <br />Barbecue sauce <br />Rimmed pan that will fit inside your caja china <br /> <br />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. <br /> <br />Now let’s get to the sauce…here is the recipe for Dorothy’s Barbecue Sauce:

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