Brisket & Sausage Recipe

Trim and dry

Pat the brisket dry with paper towels. Trim excess silver skin and hard fat, leaving about 1/4-inch of fat cap for flavor and moisture. Remove any thin flaps that will overcook unevenly.

Make rub

In a small bowl combine kosher salt, coarsely ground black pepper, garlic powder, onion powder and smoked paprika. Mix thoroughly.

Apply rub

Brush the brisket lightly with vegetable oil, then rub the spice mix evenly over all surfaces. Press the rub into the meat to adhere. Let rest at room temperature for 30 minutes or refrigerate up to overnight (if refrigerating, bring to room temp 1 hour before cooking).

Prepare smoker or oven

Preheat smoker to 225°F (107°C) using indirect heat and add wood chunks for smoke. If using an oven, preheat to 275°F (135°C) and plan to braise for tenderness. Place a drip pan under the cooking grate or in the oven rack below the brisket and pour in 2 cups beef broth mixed with 1 tablespoon apple cider vinegar.

Smoke or roast low and slow

Place brisket fat side up on the smoker grate. Smoke at 225°F until internal temperature reaches about 160–170°F (71–77°C), about 4–6 hours depending on thickness. In an oven, roast at 275°F until same temp, time similar but may vary. Every hour, optionally mop the brisket with the apple juice mop (combine apple juice, brown sugar, Worcestershire and hot sauce) to keep surface moist and add flavor.

Wrap for tenderness (Texas crutch)

When brisket hits 160–170°F and develops a good bark, wrap tightly in heavy-duty foil or butcher paper with 1/2 cup of the beef broth to create steam. Return to smoker/oven and continue cooking until internal temperature reaches 200–205°F (93–96°C). This typically takes an additional 2–4 hours.

Rest and slice

Remove wrapped brisket and let rest at least 1 hour (preferably 1.5–2 hours) in a cooler or insulated container to reabsorb juices. Unwrap, reserve accumulated juices, and slice brisket against the grain in 1/8–1/4-inch slices for the flat and chunk/combination slices for the point. If desired, mix some reserved juices into sliced meat to maintain moisture.

Prepare sausages and onion: If sausages are linked, separate them. Toss sliced onion with 1 tablespoon olive oil and season lightly with salt and pepper.

Cook sausages on smoker or pan: During the last 45–60 minutes of the brisket cook (when brisket is resting or in its final temp climb), arrange sausages and oiled onion on the smoker grate alongside the brisket or on a separate rack. Smoke until sausages reach internal temperature of 160°F (71°C) and develop a light crust, about 30–45 minutes. Alternatively, sear sausages in a hot skillet for 3–4 minutes per side until browned and finish in oven at 350°F for 10–15 minutes.

Rest and slice: Let sausages rest 10 minutes, then slice diagonally or serve whole with sliced onions.

Make mop/sauce: In a bowl combine apple juice, brown sugar, Worcestershire sauce and hot sauce. Keep warm and use to mop brisket during the smoking stage every hour before wrapping. Reserve extra for serving or to add to brisket juices after resting.

Manage wood and smoke: Add wood chunks when starting the cook and replenish as needed to maintain a mild steady smoke for the first 4–6 hours. Avoid heavy creosote by using dry wood and keeping airflow steady.

Assemble: Warm buns if using. Layer slices of brisket and sausage on buns or serve on a platter with pickles/pickled onions and barbecue sauce on the side. Spoon some reserved brisket juices or mop onto meat to keep it moist.

Portioning: This recipe yields generous slices and sausages for about 8 sandwich servings or 6–8 plated servings when accompanied by sides.