Smoked Texas-Style Brisket Sausage: A Flavor Explosion in Every Bite

A delicious fusion of smoky Texas-style brisket in a juicy sausage form, featuring a crunchy bark, a perfect smoke ring, and mouthwatering flavors.

The Ultimate Smoked Brisket Sausage Recipe

If you love the smoky, juicy richness of Texas-style brisket, imagine all that flavor packed into a perfectly crafted sausage. This recipe transforms prime brisket into sausage form, complete with a crunchy bark and a deep smoke ring. Let’s dive into the process step by step.

Step 1: Preparing the Meat and Fat

To achieve the perfect sausage texture, start by cubing your brisket meat and fat separately. The goal is to maintain a 25% fat ratio, ensuring that the sausage remains juicy without being overly greasy. If your brisket already has good intramuscular fat, this ratio works best. For this recipe:

• 15 lbs brisket meat
• 5 lbs ground fat

Once cubed, place both in the freezer for an hour. Keeping everything cold prevents the fat from smearing and ensures clean slicing during grinding.

Step 2: Grinding and Mixing

With the meat properly chilled, grind it and add 10% ice-cold water by weight (about 2 lbs). Cold water helps keep the meat at the right temperature while mixing. Next, add the seasoning:

• 8 oz kosher salt
• 4 oz Lawry’s seasoned salt
• 5 oz coarse black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika

Mix thoroughly until the meat binds together. You’ll know it’s cold enough if your hands hurt while mixing. If needed, wear cotton gloves under nitrile gloves to prevent heat transfer.

Step 3: Testing the Flavor

Before stuffing, cook a small patty of the meat mixture in a pan. Taste for seasoning and adjust accordingly. Since the base seasoning is simple, focus on achieving the right salt and pepper balance.

Step 4: Preparing Casings and Stuffing

Soak natural sausage casings in water for an hour to remove excess salt. Meanwhile, load the sausage stuffer and begin filling the casings. Control the flow carefully to prevent overfilling or bursting. When twisting links:

• Twist one counterclockwise
• The next clockwise

This alternating pattern keeps them from unraveling.

Step 5: Creating the Bark

To mimic brisket bark, prepare a coating station:

• Bowl 1:Beaten eggs
• Bowl 2:Panko crumbs with 1 tsp activated charcoal powder

Dip each sausage in the eggs, coat with the panko mixture, and set aside. The charcoal powder gives it the jet-black color and a slight earthy depth.

Step 6: Smoking the Sausages

Fire up your smoker and set it for low and slow cooking at 225°F. Use post oak or hickory wood for an authentic Texas-style flavor. Place the sausages in and smoke until they reach an internal temperature of 165°F. If using a smoker with briskets already cooking, this is the perfect opportunity to maximize flavor.

Step 7: The Taste Test

Once done, slice open a link and admire the beautiful smoke ring. The crispy bark, juicy center, and bold smoky flavor make each bite resemble a perfect brisket slice. If desired, test variations like adding smoked brisket fat chunks for even more depth of flavor.