Smoked Texas Hot Links Recipe
Make Smoked Texas Hot Links Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sausages & Brine
Dry Rub / Glaze
Smoking & Finishing
Serving
Method
Sausages & Brine
- 1
Prepare quick brine (optional but recommended)
In a large bowl dissolve 1 cup kosher salt and 1 cup brown sugar into 4 cups of ice water. Stir until fully dissolved. Add 2 tablespoons paprika and 2 teaspoons cracked black pepper to the brine and mix. Submerge the hot-link sausages in the brine. Cover and refrigerate for 1 to 2 hours to firm the links and season them through. Do not brine longer than 2 hours to avoid over-salting or textural changes.
- 2
Rinse and dry
After brining, remove sausages from brine, rinse briefly under cold water, and pat completely dry with paper towels. Let rest on a rack in the fridge for 30 minutes if you have the time — drying the surface helps form a better smoke ring and bark.
Dry Rub / Glaze
- 3
Make dry rub
Combine 2 tablespoons chili powder, 1 tablespoon smoked paprika, 1 teaspoon cayenne pepper, 1 teaspoon granulated garlic, and 1 teaspoon onion powder in a small bowl. Mix thoroughly.
- 4
Bind and apply rub
Brush each dried sausage lightly with 2 tablespoons yellow mustard to help the rub adhere (mustard flavor will mellow in the smoke). Sprinkle and rub the dry spice mix evenly over each link so they are coated on all sides. Place rubbed sausages on a tray and let sit 15–20 minutes to let the coating tack up.
- 5
Prepare glaze (optional spicy-sweet finish)
In a separate small bowl whisk together 2 tablespoons brown sugar, 2 tablespoons apple cider vinegar, and 2 tablespoons hot sauce. Set aside to use in the final glazing step during the last 20–30 minutes of smoking.
Smoking & Finishing
- 6
- 7
Smoke the links
Arrange the sausages directly on the smoker grates leaving space between them for even smoke. Smoke at 225°F for about 1 hour 15 minutes to 1 hour 45 minutes, until the internal temperature reaches 155–160°F (68–71°C). Rotate the links halfway through for even color and smoke exposure.
- 8
Glaze and finish
With about 20–30 minutes remaining, brush the prepared spicy-sweet glaze over each link, then continue smoking until they reach 160°F and the glaze is tacky and slightly caramelized. If you prefer a butter finish, brush each link with 2 tablespoons melted butter right after removing from the smoker and let rest 5 minutes.
- 9
Rest
Remove smoked links from the smoker and transfer to a cutting board. Tent loosely with foil and rest 5–7 minutes to allow juices to redistribute and finish cooking to target temperature.
Serving
- 10
- 11