The Texas Trio Recipe

Trim and Bind

Trim excess fat from the brisket leaving a thin fat cap (about 1/4-inch). Pat dry. Coat the entire brisket lightly with yellow mustard to help the rub adhere.

Make the Rub

In a small bowl combine kosher salt, coarse black pepper, garlic powder, onion powder and brown sugar (if using). Mix thoroughly and evenly apply the rub over both sides of the brisket, pressing it into the meat.

Smoke Low and Slow

Preheat smoker to 225°F (107°C). Add soaked wood chips to the smoker. Place brisket fat-side up on the grate. Smoke until internal temperature reaches 165°F (74°C), about 4–6 hours depending on size. Maintain consistent smoke and temperature; spritz with a 50/50 mixture of water and apple cider vinegar every 60–90 minutes after the first 2 hours if the surface looks dry.

Texas Crutch and Finish

When brisket hits 165°F, wrap tightly in butcher paper (preferred) or foil. Return to smoker and cook until internal temp reaches 195–203°F (90–95°C) and probe-tender, typically another 2–4 hours. Total cook time ~6–10 hours.

Rest and Slice

Remove brisket from smoker and rest in the wrapped state in a cooler or warm oven for at least 1 hour. Unwrap, reserve juices, then slice against the grain into 1/4-inch slices for serving. If using reserved juices, spoon lightly over slices or mix into beans.

Prep and Lightly Smoke: While brisket is smoking for the first several hours or during the final hour, prepare the sausage. Score casings lightly on a bias every 1–2 inches. Brush with a thin coat of yellow mustard and sprinkle with brown sugar and black pepper. Place sausages on the smoker at 225–250°F (107–121°C) and smoke until they reach an internal temp of 140–150°F (60–65°C), about 1–2 hours depending on thickness.

Finish (optional): For a crisper exterior, transfer sausages to a hot grill or cast-iron skillet for 2–3 minutes per side to blister the casing before serving.

Soak and Rinse

Rinse beans under cold water, remove debris. Place beans in a bowl, cover with at least 6 cups of water and soak for 6–8 hours or overnight. Drain and rinse before cooking.

Sauté Aromatics

In a heavy Dutch oven or large pot set over medium heat, add a tablespoon of oil or a little reserved brisket fat if available (optional). Sauté diced onion until translucent, about 5–6 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Cook Beans

Add soaked, drained beans to the pot along with the ham hock (or chopped smoked brisket), tomato sauce, chili powder, cumin, salt, black pepper and enough water to cover by about 1–2 inches (roughly 6–8 cups). Bring to a simmer, then reduce heat to low, cover partially and simmer gently for 1.5–2 hours until beans are tender, stirring occasionally and adding water if needed.

Finish Beans

When beans are tender, remove the ham hock and shred any meat back into the pot. Stir in the apple cider vinegar and adjust seasoning (salt/pepper) to taste. If you want a thicker consistency, mash a cup of beans against the side of the pot and stir back in, or simmer uncovered for 10–15 minutes to reduce liquid.

Combine all sauce ingredients in a small saucepan over medium heat. Stir and bring to a gentle simmer, then reduce heat and simmer 5–8 minutes until slightly thickened and glossy. Taste and adjust sweetness, acidity or salt as desired. Brush lightly over sliced brisket or sausage in the last 5 minutes of resting or serve on the side.

Warm buns or Texas toast on the grill or in the oven. Arrange sliced brisket, smoked sausage, and a generous scoop of pinto beans on a platter or build sandwiches with brisket or sausage and a spoonful of beans. Garnish with pickles or sliced onion and chopped cilantro/parsley if using. Serve additional BBQ sauce on the side.

Portioning: This recipe yields roughly 6 hearty servings—plan about 6–8 oz cooked brisket and 2–3 oz sausage per person with sides (beans and toast).