Brisket & Cheddar Smoked Sausage

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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: (www.atbbq.com/thesauce/recipe...)
CREEKSTONE FARMS PRIME BRISKET: (www.creekstonefarms.com/colle...)
RECIPE COOKED ON: (www.atbbq.com/brands/yoder-sm...)
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** TIME STAMPS **
00:00 Intro
00:29 Trimming the Brisket
01:28 Grinding the Brisket
02:53 Making Our Slurry
05:57 Grinding the Brisket Again
06:49 Prepping the Casings
08:02 Combining Everything
09:39 Stuffing the Sausage
13:55 Firing up the Smoker
15:01 Separating the Links
16:12 Smoking the Sausage
17:27 Finishing Temperatures
18:21 Let's Have a Taste
19:31 Outro

Опубликовано:

26 июл 2024

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Комментарии : 211

@johannes7658 3 года назад

Chef Tom is literally the most beautiful and humble person. He just makes food with no fuzz. He's never elitist, never saying "you HAVE to do this, buy this, do that, or else the dish will be RUINED". He just makes good food, always sliding in "you could do this or that, it all depends on what you like" and he's always obviously excited about the food he makes. And the little greeting at the end of every video, "let's be good to one another" always melts my heart. I got nothing but love for you Chef Tom!

@allthingsbbq 3 года назад

Thanks Johannes! You rock.

@tperiodjackson 3 года назад

Thank you so much! 🙏 I truly appreciate the kind words. I love that that’s what you’re taking away from these videos. Always room to learn and grow and appreciate and be good! ✌️

@kunjo7 2 года назад

He really is! I commented on one of his older videos and he replied that SAME DAY! You’re recipes, this channel, your’e just awesome!

@tsiupbmt2822 3 года назад

It's never a bad day when Chef Tom is cooking up some BBQ Awesomeness

@thestalekracker3228 2 года назад

These recipes are always a hit at cookouts I go to, my friends love it and so do I keep up the awesomeness

@ronsparks1001 2 года назад

Brought me back to my youth when my grandparents owned a small grocery store. We made a lot of fresh sausage (mostly Italian and German). As always great video.

@kevinb5075 3 года назад

I have waited for this for months!!! I can’t wait to finish the video!

@bramfransen4645 3 года назад

Man, that looks awesome. Thanks for showing

@johnyoung2702 3 года назад

Holy Mother of pearl that's a lot of work!? Got to love what you do

@_J.F_ 2 года назад

Just made a batch of these today for smoking tomorrow. The remains sitting in the hopper of my sausage stuffer was plenty to make a good sized patty though, and I have fried that and eaten it with very big pleasure. Loads of fantastic flavour and juices and I still have the smoke flavour and 'bark' to look forward too 😋

@roncorbin1500 3 года назад

Chef Tom, One of my favorite videos of yours. I,m a Big sausage man , but never made beef Brisket Sausage YUM!

@hyjacker Год назад

Excellent show bud, inspiring.

@daytonp 3 года назад

Amazing recipe and technique.

@marcoveronese2932 2 года назад

Really nice video! Awesome Chef Tom. Thanks to all of you! Greetings from Italy 🇮🇹

@allthingsbbq 2 года назад

Thanks for watching!

@djbone604 2 года назад

Chef Tom is a national treasure. Put him on the Mt Rushmore of BBQ. He’s a never ending book of “Everyman” simplicity in his video explanations. Hey Chef…speaking of book…when can we expect an ATB coffee table recipe edition for the holidays? ❤️🇨🇦

@mike333h 3 года назад

Looks amazing!

@enriquetrejos8981 3 года назад

Thanks Tom I really follow your teaching here in Costa Rica I have a offset smoker that I build and I use Local Guyaba wood... Amazing recipes thanks again....

@allthingsbbq 3 года назад

Thanks for watching!

@fredbear205 3 года назад

Amazing job Chef! I cant wait to try, thanks for the recipe

@allthingsbbq 3 года назад

Thanks for watching!

@laurakisswani 2 года назад

great work u r a real chef

@shaktiashok07 2 года назад

If I have a backyard full of different types of grills blame Chef Tom

@smokinokibbqjefusmith8016 3 года назад

Chef Tom you are awesome keep it up!

@meme-yc4ks 3 года назад

Chef Tom you always do great meals bud..

@sebastiannell1607 3 года назад

Really awesome.. its always a pleasure to see what chef Tom is doin👌👍🤘

@allthingsbbq 3 года назад

Thanks for watching!

@kentariola3375 3 года назад

I have never seen that done before. Awesome!

@abulferr 3 года назад

OK, that’s the best thing ever made on this channel… I can’t stop drooling over this!!!

@allthingsbbq 3 года назад

Thanks for watching!

@robwilkie1973 3 года назад

You are THE Master, Chef Tom! Those sausages look so mouth watering good!!

@allthingsbbq 3 года назад

Thanks for watching!

@jesstill7833 16 дней назад

Man these snags like like a million bucks ,my mouth is watering I can taste from Australia man I’m having a sausage fit ..They look nice bit of salad can of beer how good is life cheers ❤️🙏👍🦘🇦🇺🇺🇸🧌

@ritual301 3 года назад

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.

@allthingsbbq 3 года назад

Appreciate that. Thanks for watching!

@victoramaro9805 Год назад

Great work

@unclebill5653 3 года назад

Great cook!

@bombero3368 3 года назад

Last year, I had some deer sausage made with brisket…wanted to try something different. Ohhhh my!!!

@Radschiff 2 года назад

Love your Videos - greetings from Switzerland!🙌🏼🙌🏼🙌🏼

@allthingsbbq 2 года назад

Thanks for watching!

@acefrehley7657 3 года назад

Thanks Chef Tom aka Mr B.B.Q .Thank You for sharing this Recipe.I can’t wait to try.👍👍👍👍👍👍👍👍👍👍👍👍

@allthingsbbq 3 года назад

Thanks for watching!

@adamfletcher5350 2 года назад

Those look great

@donsager7746 Год назад

I made 20 pounds of this this weekend and let me tell you this is the best sausage recipe I ever made thank you very much made me look like a star.

@allthingsbbq Год назад

That's awesome!

@rickross199 3 года назад

Damn they look mouth watering fantastic Chef!!!!!!

@allthingsbbq 3 года назад

Thanks for watching!

@SuperZero789 2 года назад

I've always wanted to try my hand at making sausages. This might be the one I tackle!

@RumandCook 3 года назад

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!

@joshuaredekopp 3 года назад

Quick tip. If you push the meat to the end of the horn before loading the casing, you dont need to mess with trying to keep the horn/casing moist because it gets lubricated by the casing sliding over the meat.

@Hyltran 3 года назад

Bbq love ❤️ 🔥 from Sweden 🇸🇪 I will definitely try this recipe :)

@jreidtastic 10 месяцев назад

That was a very good video!

@chandler828 Год назад

Making this recipe for the second time. So damn good

@allthingsbbq Год назад

That is so great to hear! Thanks for the comment and of course, thanks for watching!

@DonPandemoniac 3 года назад

Making good sausages takes a lot of effort and attention, but it is so worth it. Great demo!

@allthingsbbq 3 года назад

Thanks for watching!

@Articuno824 3 года назад

I've never watched a video on sausages being made before. Then again I've also never been more certain that I'd gladly lick sausage juices off of another mans fingers. My god these look incredible, that was an experience. Awesome video and an easy subscribe!

@onemrlee 2 года назад

Great instructional video yummy recipe

@allthingsbbq 2 года назад

Thanks for watching!

@KENNEY1023 2 года назад

Looks delicious, I'm jealous 😋

@sniderfam5 3 года назад

I need to learn how to make beef En Brochette, from Chef Tom. I’m missing it from my Texas days at Saltgrass!

@mikestitt4126 3 года назад

That was one of the best example I’ve seen thank you

@allthingsbbq 3 года назад

Thanks for watching!

@michaelscott8768 2 года назад

I love this channel. I learn so much and all these recipes. Good Lord. I’m saving up for a pellet smoker and a griddle. I have a Pitt barrel smoker and she does the job but I want a little more control over my cook and the griddle just because. Those sausages cooked on a griddle would be fire. Some peppers and onions. Crazy good.

@allthingsbbq 2 года назад

Thanks for watching!

@KillerMillerQue Год назад

Chef Tom you da truth!💯

@SmokinJoesPitBBQ 3 года назад

Great job Tom!🤘

@allthingsbbq 3 года назад

Thanks for watching!

@kylec9800 3 года назад

Chef Tom, I would love to see you make some smoked Beef Sticks. We used to eat those all the time growing up. We used to go fishing all the time and stop by a grocery store to get a few to snack on during our trip. That would be great thanks so much!

@fredbear205 3 года назад

Same recipe small casings, and you have yourself some snack sticks

@allthingsbbq 3 года назад

I hear ya. I'll put it on the list! -Tom

@scooterbrown5632 3 года назад

Gyros! Gyros! Gryos! Requesting a video on gyros!!!!!

@alexbrown657 Год назад

Hi from Melbourne Australia Tom , I love your excellent approach to explaining how to create awesome BBQ, (Ive got 8 smoker's/Grills ) My wife thinks I have a problem!! (Made a home built wine barrell smoker and an offset from a 1950's refrigerator) I've watched this video several times and I want to create my own home made sausage (You may be sending me to the divorce court!!) Cheers from downunder

@stevedavidson8802 3 года назад

I’ve also done a lot of yourcooks not one bad one I buy all my rubs from only you guys

@allthingsbbq 3 года назад

Thanks Steve! Glad you enjoy the channel and we appreciate your support.

@stevedavidson8802 3 года назад

Out of all the bbq guys I watch, your bad ass you really know what’s your talking about, I live in San Francisco I tell everyone about your channel

@allthingsbbq 3 года назад

Thanks for watching!

@smokinbutts2 3 года назад

That looks guud!

@rneustel388 3 года назад

These would certainly take the place of my favorites, the Johnsonville Better Cheddars!

@moveclocks4150 2 года назад

13:50 some serious rhymes 😂

@severedsouls7689 2 года назад

Welp I made them. First sausages I’ve ever made. Holy moly are they spicy. Definitely compare them to a hot link. Awesome with some bbq sauce.

@BigYak 2 года назад

Chef Tom - that beard is looking super Fierce.! I love your content and watch EVERY video you folks produce.

@allthingsbbq 2 года назад

Thanks for watching!

@ameliamontes3808 Год назад

Thank you for all your recipes. God Bless you! Is electric Smoker same as the others? Hope you can help me.😊

@PABenPhillips 3 года назад

"Thats a fatty sausage"....LMAO!!!

@ronfontenot4534 2 года назад

Bravo!!

@kennysheldon8374 2 года назад

You have an idea, then a plan, then you execute. Whatever you like is what you choose and you enjoy at the end. It's real home cooking. No "it's not true to the culture/region" bs people get bent out of shape about. ...look music, art and food can all come from inspiration. Real artist work with what they have to make something beautiful.

@allthingsbbq 2 года назад

Appreciate it. Thanks for watching!

@cannistershot2277 2 года назад

Got a scale right there, may as well use it and weigh out the salt (especially) and spices vs. guessing with the measuring cups. Makes it easier to reproduce the recipe in the future. I like your twist method! Will have to give that a try next time I make sausage.

@chicagoedu 2 года назад

Man, this is great. I was wondering if taste would greatly change by adding pink salt. I gotta watch more of your sausage making videos.

@LitPenguin713 3 года назад

Mouth watering goooodness

@Calicaveman 3 года назад

I not sure if I wanna risk a brisket to make those Delicious 😋 links but I would sure buy a mess of em are they on sale yet? ATBBQ SMOKED BRISKET CHEDDAR SAUSAGE BOY THAT SOUNDS GOOD 👌🏻🙏🏾

@matthew6905 8 месяцев назад

Damn dude a lot of work goes into making those bad boys lol

@charlesa3374 Год назад

Great video, great recipe! I'm curious....did you add Instacure #1 since you smoked the sausages? Maybe I missed it.

@alans6767 2 года назад

What do you use to grind the pepper or do you get it that way? A half cup is a lot grind with any pepper grinder I have.

@MrDmorgan52 8 месяцев назад

If I wanted to make snack sticks using this recipe, would I add Cure #2 for extended air drying time?

@crizz6397 3 года назад

Could you do a traditional Italian sausage with just salt, black pepper and fennel seed?

@brickeyj123 Год назад

Chef Tom question on this sausage why did you not use any cure you're not worried about any bacteria growth since you're cooking at a low temperature. I definitely want to try this recipe but I was wondering should I use cure thanks for your reply great video.

@tristanmefford2609 3 года назад

these look so good!! any chance i can come grab two of these from your store tomorrow??

@allthingsbbq 3 года назад

We do not sell any food from our store. Were you looking at a particular item, however?

@tperiodjackson 3 года назад

But hey, there’s a couple left in the fridge. Come and get ‘em!

@tristanmefford2609 2 года назад

@@tperiodjackson @allthingsbbq im so sad I just saw this! Would love it if you offered a grilling class though, Chef T!

@Bozzwell 3 года назад

I was hoping chef would have checked the sausage for snap but it does look very good.

@jtw56073 2 года назад

Do you have to smoke them right away or can I vacuum seal them in packs of 6 and just cook it later as needed?

@pdjhh 3 года назад

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?

@allthingsbbq 3 года назад

I'm sure that would work. This method might sacrifice a little tenderness though, so keep that in mind. Thanks for watching!

@thirstbuster78 Год назад

@allthingsbbq tom can i do this on the ys640 or will it be too hot

@tool4132 3 года назад

Did you and Chud plan on dropping sausage videos on the same day together?

@allthingsbbq 3 года назад

Happy coincidence!

@travisstine5291 3 года назад

I was wondering the same thing. I got the alert for this one while watching Chud's

@ChudsBbq 3 года назад

great minds...

@Mnpoker1065 3 года назад

@@ChudsBbq Everything Bradley and Tom put out seems to be top notch. Thx to both for the methods/recipes

@bryonwheaton7295 3 года назад

There was a big green egg in the background! I've never seen a ceramic cooker that was not a Komado Joe!

@allthingsbbq 3 года назад

We've got a brisket video coming out on it, stay tuned. Just did a video showing how the KJ SloRoller works on the Large BGE: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-1qWeD2hzlQk.html

@kelonikamalani Год назад

What’s the best way to heat up the sausage that has been dunked in ice?

@dylanzrim3635 2 года назад

Ever tried kransky mate? Probably the best pork based sausage out

@mikenawrocki9468 Год назад

Awsome video, was about to try this one on my own also love the channel! Quick question - I notice you smoke this at under 200° As an amateur I don't know the answer but I was under the impression that when smoking at that low a temp there's a chance for bacteria to grow without using a curing salt. Is that needed only with pork??

@allthingsbbq Год назад

Great question. It's not a long enough period of time to worry about bacterial growth. You want to avoid having food in the 'danger zone' (40 to 140 Fahrenheit) for more than four hours. This smoke should take significantly less time. This is also one of the reasons why we shock the sausages in an ice bath. This chills them quickly and brings them down to a safe temperature quickly. Thanks for watching.

@Dave_pollack 2 года назад

Where do we buy these 🤤

@tomstupek4818 3 года назад

Tom, what changes would need to be made in order to smoke the sausages on a YS 640 with a smoke tube?

@allthingsbbq 3 года назад

Hi Tom! Nothing really changes on a pellet smoker. Just set your temp @ 200. Adding a tube smoker isn't a bad idea. (We sell those here: www.atbbq.com/accessories/grill-accessories/smoke-boxes/a-maze-n-tube-smoker-smoke-generator.html) Keep in mind, with a wood fire, the lower the temp, the more un-burnt wood particles there are in the air - therefore, the lower the temp, the more "smokey" something will taste. Thanks for watching!

@uppy8862 2 года назад

did he cut up the deckle with the brisket too?

@pflick13 3 года назад

I love how your facial expression says more than any words you can speak. Oh man!

@GemImHim 2 месяца назад

This is maybe a dumb question? Whats the best way to rewarm your leftover smoked sausages? Resmoke them or grill them?

@eliasschroder8155 3 года назад

Great content as usual! I'm curious. How much do you pay for a Brisket in the states?

@allthingsbbq 3 года назад

This particular brisket is a Creekstone Farms Prime brisket (great quality) and retails for $164, though you certainly can purchase lower grade lesser briskets for cheaper. www.creekstonefarms.com/collections/roasts/products/usda-prime-whole-brisket?variant=5591501996060 Thanks! -Tom

@eliasschroder8155 3 года назад

@@allthingsbbq Thank you Tom. Appreciate it! We pay double the price for US Brisket but for obvious reasons... We're not really neighbours, a fact that always brings a tear to my eye when you fire up one of your pits! Keep up the good work! Much love from Switzerland! Ely

@dorny14 Год назад

if your planning on icing and vacuuming the sausages use hi-temp cheddar or your not going to eat it right away.

@Hyltran 3 года назад

I think 🤔 beef stock can be sort of a bit binder.

@ftmhlcv4645 2 года назад

great video dude. İ was wondering why you dont cook the sausages to 204 F like you did with the whole briskets?

@_m_K_. Год назад

Brisket has alot of connective tissue that only breaks down internally with heat + time. The sausage is ground up so it doesn't take as long. Think of chuck steak vs chuck burger.