Brisket Hot Links




Chef Tom whips up a batch of scratch-made Brisket Hot Links, utilizing brisket scraps and big flavors to produce juicy, spicy all-beef sausages smoked on the Yoder Smokers YS640s Pellet Grill.

► FULL RECIPE: (https://www.atbbq.com/thesauce/recipes/brisket-hot-links)
RECIPE COOKED ON: (https://www.atbbq.com/grills-and-smokers/pellet-grills/yoder-smokers-ys640s-pellet-grill-with-acs.html)
SUBSCRIBE for NEW RECIPES every Tuesday + Friday: https://bit.ly/3fDhNtT
WATCH OUR FAVORITES NOW! ► https://bit.ly/33euiXM
CREEKSTONE FARMS PRIME WHOLES BRISKET: https://shop.creekstonefarms.com/collections/briskets/products/usda-prime-whole-brisket

________________________________________________

*** CHEF TOM’S TOP PICKS ***
BEST PELLET GRILL: https://bit.ly/3f5rK3X
BEST CHARCOAL GRILL: https://bit.ly/3hLJrHB
BEST GAS GRILL: https://bit.ly/3oDd4wm
KITCHEN TOOLS: https://bit.ly/3ytztRe
GET THE GEAR: https://bit.ly/3v8gE3Z
_________________________________________________

*** FOLLOW US ***
FACEBOOK: https://www.facebook.com/allthingsbbq
TWITTER: @atbbq
INSTAGRAM: @atbbq @cheftomjackson

source

40 replies
  1. Casey F
    Casey F says:

    Chef one question I have is you always hear the importance of keeping the meat cold so it doesn’t smear but then you mix it like crazy to get the “protein extraction” and make it “sticky” so what is the difference? I’ve never understood this in any sausage making recipe I’ve seen or read.

    Reply
  2. Mark Deville.com
    Mark Deville.com says:

    While sitting in the drs. Office watching chef Tom make Brisket Sausage, my dr. Calls me in and says have you been eat healthy 🫣yes sir I said 😇I was just waiting ATBBQ chef Tom make brisket Sausage he laughed lol
    I gotta try those he said 🤣🤣😂
    👍🏾✌🏾🙏🏾

    Reply
  3. Tom McCormack
    Tom McCormack says:

    This beats cooking up the scrap and giving it to my dog. With the nine trillion dollar per pound that meat cost today. Yep. I'm going to make this. Just as soon as I find a way to purchase a grinder.

    Reply
  4. Greavous Skoger
    Greavous Skoger says:

    "Great snap on that skin". At what point in the process does a hog intestine become a skin? Those sure look good! There is BBQ joint in Luling, Tx. that sells hot links in a box of 25 links. I like to support them when Im out that way and bring a box home.

    Reply

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published.