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Spicy smoked brisket boudin

73saint

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I concocted this recipe, using indaswamp’s boudin recipe as a base. Started off with a 7 lb brisket point, rice, green & red peppers, garlic, celery, onion, chicken livers, parsley & green onion. I smoked my brisket on Saturday, and got up Sunday morning and put everything together.

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The smoked brisket. I primarily used the point as it was a fattier cut, but I ended up using some flat meat as well.
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Meat all cubed up and most of the veggies chopped and ready for sautée.

My initial plan was to use a drip pan, so that I could add some of the rendered juices back to my sausage mix. I guess I just got lazy bc that never happened. In hindsight that was a good idea, I think I’ll do that next time for sure.

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Peppers, onions, garlic and celery cooking down in bacon grease.
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Chicken liver added to the sauté. I used chicken rather than pork liver bc I wanted a milder liver flavor. Really happy with that aspect.

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Here it is all cooked down and ready to cool off a bit before I add the rice and green onion.
Now, I added some dry seasonings as well as green onion to the above pics . I used 4 cups rice, 15g cayenne pepper, 5g white pepper, 10g garlic powder, 10g onion powder,7g MSG & 65g salt. I used 10 bunches of green onion tops.

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I soaked these casings for several days and this time was able to stuff my sausages a lot more. Really happy with how they came out.
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And here they are ready to be smoked. I used hickory lump and cherry chunks. Ran 150-175 first two hours then bumped it to 200 for the third.
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The color these took on was amazing and the smoke flavor was awesome. Maybe a tad on the dry side but I’m being super critical. Not bad at all.

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Great texture and good bit of heat level. Casings had a great snap!
 
Last edited:

disco

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What a creative product! Big like!
 

sawhorseray

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Beautiful color and a great job on the links, Like! RAY
 

tander28

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I'd have had a hard time not stopping after the brisket was done! In all seriousness, the sausages look great!
 

73saint

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What a creative product! Big like!
Thanks Disco!
Beautiful color and a great job on the links, Like! RAY
Thanks Ray!
I'd have had a hard time not stopping after the brisket was done! In all seriousness, the sausages look great!
Thanks tander, yeah my better half said the same, "you're going to do what with my brisket?"
Man that looks absolutely delicious. Nice job!
Thanks TNJake!
 

HalfSmoked

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Awesome idea looks just great.

Warren
 

chopsaw

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Interesting . Looks great . I was trying to come up with some type of sausage with cooked brisket .
I'm not a liver guy though ,,, I mean really not a liver guy .
That's a great use of ingredients . Nice work .
 

73saint

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Interesting . Looks great . I was trying to come up with some type of sausage with cooked brisket .
I'm not a liver guy though ,,, I mean really not a liver guy .
That's a great use of ingredients . Nice work .
Chop, I had a long convo about this. There is a guy locally that does brisket boudin w no liver; matter of fact there are several around me that said please don't use liver (BUT I LIKE IT!!), so I'd venture to guess it would be fine without it......
 

chopsaw

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Hmmm , I'll have to do some thinking on this .
Thanks .
 

indaswamp

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Well done 73saints! Maybe laying the links on a rack instead of hanging is the key to keeping boudin from busting while hot smoking.....
 

73saint

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that looks sooooo good! well done all around
Thanks Sandy!
Well done 73saints! Maybe laying the links on a rack instead of hanging is the key to keeping boudin from busting while hot smoking.....
I think maybe so, I wanted to hang these but I was afraid to for that very reason.
Bet that boudin would be awesome in an egg roll too!!!!
I guarantee it, wish I had saved some of the filling just for that!
 

xray

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Whoa that looks great. Never had boudin but I like all the different visible textures in your sausage!

like!
 

Bearcarver

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Looks & Sounds Great, Saint!!
Nice Job!
Like.

Bear
 

mosparky

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Great job, Saint. When I first heard of boudin here, I had thoughts of also trying it with a smoked chucky. Now Inda mentions egg rolls and I now know what I'll do with that little bit that won't quite clear the stuffer. Dang, that sounds good !
 

73saint

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Looks & Sounds Great, Saint!!
Nice Job!
Like.

Bear
Thanks Bear! It’s one I will definitely be doing again!
Great job, Saint. When I first heard of boudin here, I had thoughts of also trying it with a smoked chucky. Now Inda mentions egg rolls and I now know what I'll do with that little bit that won't quite clear the stuffer. Dang, that sounds good !
Thanks mo! I have to agree it sounds really good fried up like an egg roll. Now I wish I hadn’t smoked all of it. Definitely next time!
 

73saint

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Whoa that looks great. Never had boudin but I like all the different visible textures in your sausage!

like!
Thanks xray! What’s funny is I never much cared for boudin when I was younger. Now I can’t get enough of it.
 

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