Smoked Brisket Sausage

[WstTxSmokes]

First time posting long time reading. Decided to make some sausage out of a 10lb brisket. Main ingredients are salt, pepper and garlic. Minor ingredients are cayenne, paprika. Also added a touch of mustard powder, brown sugar ,onion powder and a small amount of majoram. Liquid was half cup worsteshire and 2.5 cups water. Also included curing salt.

 

[WstTxSmokes]

Two hours in and getting good smoke. I'm using post oak and pecan combination. Rotated the sticks to try to even out color on sausages.

 

[SmokinEdge]

First time posting long time reading. Decided to make some sausage out of a 10lb brisket. Main ingredients are salt, pepper and garlic. Minor ingredients are cayenne, mustard, paprika. Also added a touch of mustard powder, brown sugar ,onion powder and a small amount of majoram. Liquid was half cup worsteshire and 2.5 cups water. Also included curing salt. View attachment 688956

Looks good I’m in for the finish pictures. Nice to see a cut shot as well.

 

[DougE]

I'm in as well. Looking good so far.

 

[JLinza]

Nice, looks good

 

[02ebz06]

Howdy, and welcome to the group from New Mexico.
Lookin' pretty good. What kind of smoker you using ?

 

[JLeonard]

man get them things finished and I'll DM you my address for the front row! Sounds/looks mighty tasty.

Jim

 

[WstTxSmokes]

Howdy, and welcome to the group from New Mexico.
Lookin' pretty good. What kind of smoker you using ?

Thanks! I'm also from New Mexico (Artesia), but live in West Texas now. I'm using an Old Country well seasoned haha. Nothing like a fresh hatch green chile.

 

[Culinary Otter]

Nice colour!

 

[thirdeye]

Following along for the ride on this one. Never made a 100% brisket sausage, but have used brisket trim + pork in hot links.

 

[WstTxSmokes]

Final product.

 

[WstTxSmokes]

Final product. View attachment 688976

 

[WstTxSmokes]

Closing thoughts: Taste was great but almost too juicy. I noticed i had some pockets as well in the links with rendered fat. I forgot to mention i used nonfat milk powder. Overall smoking temp was good too. Next time i think i weigh the meat and fat to get a ratio of 20%, as my links might be to fatty. Letting them cool down now and will try a second taste tomorrow.

 

[Fueling Around]

Nice first post
OK, where's the finish?

 

[DougE]

Nice first post
OK, where's the finish?

Done put theirself in a food coma sampling the goods.

 

[SmokinEdge]

Following along for the ride on this one. Never made a 100% brisket sausage, but have used brisket trim + pork in hot links.

100% beef sausage is tricky to make well. It wants to crumble if you don’t treat it right. I’m excited for the finish here.

 

[WstTxSmokes]

Done put theirself in a food coma sampling the goods.

Hahah. They were great. Only thing I'd change is lowering the fat content.