Spicy smoked brisket boudin

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

73saint

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Mar 8, 2017
2,016
2,265
Near New Orleans La
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.

DE59A22B-4215-4338-BE89-BDB09C140B39.jpeg
The smoked brisket. I primarily used the point as it was a fattier cut, but I ended up using some flat meat as well.
56E01D81-3903-4C6E-948C-25531DA031EE.jpeg
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.

6644651A-32F6-4F0C-A1BB-6C17EEEBD433.jpeg
Peppers, onions, garlic and celery cooking down in bacon grease.
628AE8FF-C2B5-42A2-A0BB-065415B20E3D.jpeg
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.

889A3782-6320-4E1A-BD8C-660E29169B62.jpeg 66BFB1D9-2A0F-4CE0-A4EA-A5BA5EAE76C0.jpeg
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.

02CF90F4-D394-4CFB-818B-E5C743DF0E00.jpeg
54EF382F-5737-4671-A7BD-F3A1A20D3AB7.jpeg A5756A7E-7F60-4D7E-B2B4-05A223B85966.jpeg
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.
672B8C7C-BC70-48AB-84D3-BF4D1346433A.jpeg C28D2EF5-589C-4C54-9296-95BEAB30733B.jpeg
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.
0A9291F2-4EEC-4B28-BAA4-C1F2E62D9D42.jpeg 9B27EC40-F4AF-4BA7-B5F9-66E923F66CE8.jpeg 12F2A3B8-9E2B-4890-AD8E-61BE4918D19E.jpeg BB5989FD-17ED-4C1C-8601-83B866F2A22C.jpeg FA95047D-C140-41B7-BB46-551D118752D7.jpeg D6DAC2BD-EF03-4D88-801D-6DB8B9EFA0B7.jpeg
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.

AC27D436-0AFF-4681-A5D9-B7A50F038545.jpeg FD564F6E-CDFA-4006-9B31-31C7B732025E.jpeg
Great texture and good bit of heat level. Casings had a great snap!
 
Last edited:
I'd have had a hard time not stopping after the brisket was done! In all seriousness, the sausages look great!
 
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!
 
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 .
 
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......
 
  • Like
Reactions: chopsaw
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!
 
Whoa that looks great. Never had boudin but I like all the different visible textures in your sausage!

like!
 
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 !
 
  • Like
Reactions: 73saint
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!
 
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.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky