Cajun Injector Electric Smoker Owner's Manual - page 22

Cajun Injector® Smoked Pork Butt

Prep Time: 10 minutes

Cook Time: 4-5 hours

Yield: 4-6 servings

Ingredients:

1 

7-8 lb. Fresh Pork Butt

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 butt. Next, season the 

outside liberally with the Cajun Injector Quick Shake Cajun Shake seasoning. 

Place the pork butt 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 

butt smoke for about 4-5 hours at 225° F. After four hours, check internal tempera-

ture of the pork butt. It should be near 165° F. When internal temperature is at 165° 

F pull the pork butt off the smoker. Allow to rest for 15 minutes before carving. 

Cajun Injector® Butter Flavored Smoked Chicken

Prep Time: 15 minutes

Cook Time: 4-5 hours

Yield: 4-6 servings

Ingredients:

1               

Chicken (3-4 lb. average)

Cajun Injector® Jalapeno Butter Recipe Marinade, Hot n Spicy  

Butter Recipe Marinade, or Creole Butter Recipe Marinade 

(2 oz. per lb.)

Cajun Injector® Quick Shake® Cajun Shake® seasoning

1/4 cup     

Oak or Pecan Wood Pellets

Method:

Preheat smoker to 225˚F and set timer for 4 hours. Remove chicken from packaging 

and discard the neck and giblets from the cavity.  Pat chicken dry with paper towels.  

Measure out 2 oz. of Cajun Injector marinade per pound of chicken (For example: 

4 lb. x 2 oz. = 8 oz. of Cajun Injector marinade).  Inject into the breasts, wings, legs, 

and thighs, pulling the skin away from the flesh and injecting underneath the skin. 

This keeps the marinade in the chicken. Rub the Cajun Injector Quick Shake Cajun 

Shake seasoning over the outside and inside of the chicken according to your taste.  

Place 1/4 cup Oak or Pecan Wood Pellets into wood pellet chute, and ensure that no 

pellets remain in chute after loading. Smoke for 4 hours or until the internal tempera-

ture reaches 165˚F.