Texas Trinity Recipe
Make Texas Trinity Recipe in just 12h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef Brisket
Smoked Sausage
Grilled Jalapeño Cheddar Sausage (for assembly)
Smoked Beans
Assembly & Garnish
Method
Beef Brisket
- 1
Trim and season
Trim excess hard fat from the brisket, leaving about 1/4" of fat cap for moisture. Pat the meat dry with paper towel. Rub yellow mustard over both sides to help the rub adhere. Combine kosher salt, coarse black pepper, and garlic powder and apply an even coating over the brisket. Let rest uncovered in the refrigerator for 1–4 hours (or overnight) to dry-brine and develop a pellicle.
- 2
Preheat smoker
Preheat your smoker to 225°F (107°C). Use post oak or a mix of oak and hickory for classic Texas flavor. Stabilize smoke and temperature before putting the brisket on.
- 3
Smoke the brisket
Place the brisket fat-side up on the smoker grates. Insert a probe thermometer into the thickest part of the flat. Smoke until the internal temperature reaches about 165°F (74°C). This typically takes 5–7 hours for a 5 lb packer but monitor temperature rather than time.
- 4
Wrap (the Texas crutch)
When the brisket hits ~165°F and has a nice dark bark, remove it and wrap tightly in butcher paper (preferred) or foil along with 1 cup beef broth to help keep moisture. Return to the smoker and continue cooking until the internal temperature reaches 203°F (95°C) and the probe slides in like butter (probe test).
- 5
Rest and slice
Remove the wrapped brisket and let it rest for at least 1 hour in a cooler or insulated container. Unwrap, reserve any juices, and slice against the grain into 1/4"–1/2" slices for serving.
Smoked Sausage
- 6
Prepare sausage (if making)
If making fresh sausage, season the ground meat with salt, pepper, and smoked paprika, mix until tacky, and stuff into casings, twisting into 6 links. If using pre-made sausage, skip to smoking.
- 7
Smoke the sausage
Smoke the links at 225°F (107°C) until they reach an internal temperature of 160°F (71°C), about 1.5–2 hours. For pre-made jalapeño-cheddar sausage, you can smoke just long enough to add smoke flavor and heat through.
Grilled Jalapeño Cheddar Sausage (for assembly)
- 8
Smoked Beans
- 9
- 10
Build the beans
Stir in brown sugar and tomato paste and cook 1–2 minutes. Add drained pinto beans, apple cider vinegar, Worcestershire sauce, cayenne (if using), salt, and pepper. Add a splash of water or reserved brisket juices if the mixture looks too thick.
- 11
Assembly & Garnish
- 12
- 13
Build the Texas Trinity sandwich
On each toasted bun bottom, spread a thin layer of yellow mustard. Layer warm slices of brisket, top with 2–3 seared jalapeño-cheddar sausage rounds, and spoon a generous portion of smoked beans alongside or on top. Add pickled jalapeños and pickles to taste. Crown with the bun top and serve immediately. Provide extra mustard on the side.