Home Of The Best Bbq — Slow-smoked Meats And Pecan-smoked Sausages Served With Texas Flavor Since 1957. Recipe

Trim and Season

Trim excess hard fat from the brisket leaving about 1/4" fat cap. Pat dry with paper towels. Lightly coat the entire brisket with yellow mustard to help the rub adhere. Combine kosher salt, cracked black pepper, garlic powder and onion powder in a bowl and mix. Evenly apply the rub to all sides of the brisket, pressing gently so it adheres.

Smoke Setup

Prepare smoker for low-and-slow cooking: set up charcoal or lump and preheat to maintain 225°F (107°C). Add pecan wood chunks to the coals for smoke flavor. Place a shallow water pan in the smoker to stabilize temperature and add moisture.

Smoking the Brisket

Place brisket fat-side up on the smoker grate away from direct heat. Maintain smoker at 225°F (107°C). Smoke the brisket until it reaches an internal temperature of 165°F (74°C); this typically takes about 6–8 hours for a 5 lb packer but monitor with a probe thermometer. Replenish wood and charcoal as needed and keep water pan filled.

Texas Crutch and Finish

When the brisket hits ~165°F (74°C) and has reached a deep mahogany bark, wrap it tightly in butcher paper or foil (butcher paper preferred). Return to the smoker and continue cooking until the internal temperature reaches 203°F (95°C) and the probe slides in with little resistance. This can take another 2–4 hours.

Rest and Slice

Remove brisket from smoker and rest wrapped for at least 1 hour in a cooler or insulated container. Unwrap and slice against the grain into 1/4" thick slices. Reserve juices for serving.

Chill and Grind

Cut chilled pork shoulder and fatback into 1" cubes and keep cold. Chill grinder plates and bowl as well. Using a coarse grinder plate, grind the meat and fat once into a chilled bowl. Keep mixture cold (over ice if necessary) to prevent smear.

Mix Seasonings

In a small bowl combine kosher salt, black pepper, paprika, brown sugar, crushed red pepper flakes and minced garlic. Sprinkle seasoning over the ground meat, then slowly add ice water while mixing by hand or with a paddle attachment until the mixture is tacky and cohesive (about 1–2 minutes).

Stuff into Casings

Rinse and inspect hog casings; fit them on the sausage stuffer. Fill the stuffer with the sausage mixture and stuff into casings, maintaining even pressure to avoid air pockets. Tie off links at 6"–8" lengths with kitchen twine or twist into links. Prick any large visible air pockets with a sterilized needle.

Pre-smoke Drying

Hang or place sausages on racks in the refrigerator uncovered for 1–2 hours to develop a tacky pellicle; this helps smoke adhere and develop color.

Smoke Sausages

With smoker stabilized at 225°F (107°C) and pecan wood producing a steady mild smoke, place sausages on the smoker grate. Smoke until links reach an internal temperature of 155°F (68°C), about 1.5–2 hours depending on thickness. For fully cooked sausages, you can continue until 160°F (71°C).

Rest

Remove sausages and let rest 10–15 minutes. Slice or serve whole.

Select good-quality pecan wood chunks and pre-soak none or briefly (10–15 minutes) — pecan smokes best when used as chunks added to hot coals for a clean, nutty smoke. Light hardwood charcoal or lump in the smoker and let it reach steady embers. Add pecan chunks periodically to maintain smoke production. Keep a water pan filled and positioned below or beside the meat to moderate temperature and add humidity.

Arrange sliced brisket and pecan-smoked sausages on a platter. If desired, warm BBQ sauce and serve on the side. Offer pickles and slices of white bread or Texas toast to make traditional Texas-style bites or sandwiches. Provide yellow mustard to taste. Leftover brisket juices can be spooned over sliced meat for extra moisture.