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:
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<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
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<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.
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<br />Now let’s get to the sauce…here is the recipe for Dorothy’s Barbecue Sauce:

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