Brisket & Cheddar Smoked Sausage




Chef Tom breaks down a whole Creekstone Farms Prime Brisket and turns it into Brisket & Cheddar Smoked Sausage, smoked on the Yoder Smokers Loaded Wichita Offset Smoker.

► FULL RECIPE: (https://www.atbbq.com/thesauce/recipes/brisket-cheddar-smoked-sausage/)
CREEKSTONE FARMS PRIME BRISKET: (https://www.creekstonefarms.com/collections/roasts/products/usda-prime-whole-brisket)
RECIPE COOKED ON: (https://www.atbbq.com/brands/yoder-smokers/yoder-smokers-20-inch-loaded-wichita-offset-smoker.html)
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26 replies
  1. ritual301
    ritual301 says:

    As someone who works in the industry, I can 100% appreciate the effort you put into doing this video. Making sausage is practically an art form, and not at all as easy as you make it seem here in this video. You did the process justice. This is some legit culinary content right here. Well done. Thanks Chef.

    Reply
  2. Jerry K
    Jerry K says:

    What is the lowest temp you can run the pit at before pink salt is needed for safety reasons? You mentioned you were aiming for about 200, and they went on at 185 – 190. At what point do we go from a safe "low and slow" to where one would need the Prague powder to absorb more smoke over a longer cook time?

    Reply

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