Brisket and pork belly sausage

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WstTxSmokes

Smoke Blower
Original poster
Feb 17, 2024
91
161
Been tinkering with my sausage lately. This iteration is 11 lbs packer brisket 3 lbs pork belly. Heavy on the pepper, secondary flavors are garlic, mustard and cayenne. Also has paprika and some onion powder.
 

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Smoked. I did add cure number 1, forgot to mention that.
 

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Pulled at 145. I really like the look of them. I think the extra fat in them is showing through.
 

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For the offset smoker folks, I’ve tried laying them on the rack and using sticks to hang. I prefer hanging on mine. I think it cooks more evenly.
 
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