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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These would certainly take the place of my favorites, the Johnsonville Better Cheddars!
My dram is to watch you making an Argentinian asado!
I’ll be honest, I love sausage, but watching this grossed me out. I’m not going to stop eating sausage but I don’t think I’ll be making it on my own.
What do you mean when you say you accidentally over stuffed one of the sausages? What is an indicator that you look for that tells you that you went too far? Thanks!
Amazing recipe and technique.
They looked great and intimidating to make all the same! Really want to make sausages at home, going to have to just jump right in!
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.
Very cool and informative video. Thanks for sharing.
gonna make this without the cheese
Can these be frozen before smoking?
Can you smoke them on a 640 with a smoke tube with hickory/pecan added?
What Big Bite Grinder did you use (.75hp)?
That looks guud!
those are some FAT sausages !
Amazing job Chef! I cant wait to try, thanks for the recipe
Did I miss the cheddar going into the grinder?
Chef Tom, One of my favorite videos of yours. I,m a Big sausage man , but never made beef Brisket Sausage YUM!
That was one of the best example I’ve seen thank you
why am I watching this at 1 AM 🙁
I was hoping chef would have checked the sausage for snap but it does look very good.
Look great. Would it be an option to bring them half way up in the smoker and gently finish them off directly over the coals?
Really awesome.. its always a pleasure to see what chef Tom is doin???
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?
these look so good!! any chance i can come grab two of these from your store tomorrow??
Making good sausages takes a lot of effort and attention, but it is so worth it. Great demo!
Chef, watching your videos is dangerous to my bank account. Is that a Big Green Egg in the background?