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)
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Gumbo or jambalaya would be awesome!
I’ve never let my casings sit like that. Is that why hog casings come out chewy for me? I never can get that firm snap from my links
Is dried milk powder similar to maltodextrin as a binder? Does it change the flavor?
Hey, Let's be good to one another!! Another great video.
Quick tip, make sure your beef is around 32 degrees when mixing otherwise your fat will steer.
Need to sell them..ill buy some for sure
Love it will try 🤘😊
U make snags to man that's awesome 😎
What are your shipping and handling costs for overseas again?
Can you do a chicken sausage recipe like this one?
I'm just imagining someone going through the entire process of making this sausage and their kid insists on putting ketchup on it.
Wow …. nicely done Tom. I have made a lot of venison and pork sausage, some good, some not so good …. but that looks phenomenal
Damn. My mouth is watering.
Our you kidding brisket hot links? Sounds Awesome 👏
I used to throw away the deckle fat and just use the softer fat. But it looks like deckle fat tastes just as good and renders well?
I've always thought sausage making was a labor of love,however it sure is good when it's cold outside,besides I love simple tacos outta the pan…Great Video.!!!
Hey chef any recommendations on cuts to use if we're buying from the store and don't have brisket trim? I'd hate to use such a good recipe on regular old 70/30 ground beef
Make sure grinder accessories are very cold!
As always chef. 👍
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.
all i got to say is im hungry now yumm
I feal like I just cheated on Chud! 😫
Looks great chef!
Really tasty looking sausages. Cheers, Tom! 👍👍✌️
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 🤣🤣😂
👍🏾✌🏾🙏🏾
The butcher shop by me doesn't make them for me…. yyyyyyy!
I recently learned that if you cut it across, it lools like a star thrugh a telescope…….
whoa mumma
Awesome chef!!
Looks great! Why no curing salt for this recipe?
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.
Looking tasty!
Yeah Buddy!!!
Yum! 🔥🔥🔥
Awesome sauce Chef
"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.
Man they look awesome 👍
Great job
Chef Tom got bit by the sausage bug!🤘 Nice job!
OMG! Amazing!