My nephew mentioned some time ago he wanted to have BBQ. Seems he saw a cooking program and they made brisket so I decided to make some and have part of the clan over for a real Texas BBQ.
What makes it a Texas BBQ? While other parts of the country think of pork shoulder or ribs as BBQ, in Texas it means beef brisket and sausages. Smoked over mesquite, this is as authentic as I can get here in the suburbs of Chicago. Throw in slaw and some slow cooked baked beans and you have makings of a feast. Better call the family!
Sausages are Bruce Aidells’ Texas Smokey links. I highly recommend his book to anyone who wants to make fresh sausage. The seasonings for six lbs of pork and beef sausage are robust.
Clockwise from upper left, smoked salt, ground coriander, cloves, allspice, black pepper, garlic, crushed red pepper, cumin.
Grind and stuff sausages, technique is the same as previously published.
For the brisket, I used about a 6.5 lb beef brisket with point attached and a thin (1/4″) fatcap. I took the brisket out of the fridge about 2 hours before going into the smoker.
A coating of prepared mustard and a liberal dusting of my dry rub and a few hours rest before going into the smoker (fatcap side up) for about 5-6 hours at about 225-250F. The internal temp needs to get above 180F when the tough connective tissue dissolves and brisket becomes meltingly tender.
Another couple hours, until sausages are 155- 160F inside (use a thermometer stuck into the end of a sausage) I checked a couple on different parts of the grid.
Everything was pulled off and allowed to rest. What a feast!
If you haven’t made sausage, I recommend it. Like most things, home made is so much better than store bought.
Now git along little doggies!
Until next time, Eat Well & Keep Digging!