Brisket and pork belly sausage

[WstTxSmokes]

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.

 

[Fueling Around]

Sounds really good.
Is this a fresh or smoke sausage?

 

[WstTxSmokes]

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

 

[WstTxSmokes]

I’m using post oak and pecan

 

[WstTxSmokes]

Coming along nicely.

 

[SmokinEdge]

Looks like nice work to me.

 

[WstTxSmokes]

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

 

[WstTxSmokes]

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.