- Dec 6, 2014
- 12
- 11
I made some Texas-style sausages today and they aren't that juicy, I read they're supposed to be so juicy that it runs down your arm ... Not mine.
Here's what I did:
60% brisket (point and flat with all the fat)
40% pork shoulder with fat
Simply seasoned: Salt, pepper, granulated garlic, a touch of cayenne
I did a test cook and smoked at 250-275.
1 sausage: 1 hour
1 sausage: 1.5 hours
1 sausage: 2 hours
The juiciest sausage was the 1 hour sausage. The others had a dry and crumbly texture. Smoke rings were thick on all three. The casings textures were good except for the 2 hour sausage, casing was thick and hard.
What am I doing wrong?
Here's what I did:
60% brisket (point and flat with all the fat)
40% pork shoulder with fat
Simply seasoned: Salt, pepper, granulated garlic, a touch of cayenne
I did a test cook and smoked at 250-275.
1 sausage: 1 hour
1 sausage: 1.5 hours
1 sausage: 2 hours
The juiciest sausage was the 1 hour sausage. The others had a dry and crumbly texture. Smoke rings were thick on all three. The casings textures were good except for the 2 hour sausage, casing was thick and hard.
What am I doing wrong?
