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: (www.atbbq.com/thesauce/recipe...)
RECIPE COOKED ON: (www.atbbq.com/grills-and-smok...)
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[@SmokinJoesPitBBQ]

Chef Tom got bit by the sausage bug!🤘 Nice job!

[@allthingsbbq]

Thanks for watching!

[@jasonj6568]

Joe the sausage guru! You,two need a collab video!!

[@theathjr]

All I could think about while watching this video was Smokin Joe’s Bbq! Lol. Great Job Tom ! Wassup Joe !

[@bigdave2073]

Chef, I really appreciated how well you lubed that natural casing onto the sausage horn.. breakage could end up being very expensive 😂

[@mackmckenzie8479]

Awesome recipe thanks for sharing happy cooking

[@Thebutchershop78]

Looks great chef!

[@trevordavis2760]

Throwing it into the stuffer works the best. I use to push it, like you show until I moved to Germany and learn how they do it. Much better results. The trick is to make large softball size and throw it hard into the stuffer.

[@dwaynewladyka577]

Really tasty looking sausages. Cheers, Tom! 👍👍✌️

[@allthingsbbq]

Thanks for watching!

[@chrispile3878]

Looking tasty!

[@michaelbaumgardner2530]

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.!!!

[@allthingsbbq]

Thanks for watching!

[@uriel-heavensguardian8949]

Awesome chef!!

[@allthingsbbq]

Thanks for watching!

[@Bigslimjim81]

Wow, looks awesome!

[@allthingsbbq]

Thanks for watching!

[@Garylhairston]

Clear explanation and video on making sausage. I will copy your steps. THANKS

[@allthingsbbq]

Thanks for watching!

[@jamesmckeon8251]

Great job

[@laurengriffin2225]

OMG! Amazing!

[@russellcherry3288]

Man they look awesome 👍

[@allthingsbbq]

Thanks for watching!

[@xtreemej7]

Love that hat!! "don' trip" Lol

[@recipesquicksimple1750]

Love it will try 🤘😊

[@whothatswho7756]

Quick tip, make sure your beef is around 32 degrees when mixing otherwise your fat will steer.

[@chasecreechproduction6914]

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

[@ronfontenot4534]

Hey, Let's be good to one another!! Another great video.

[@TheMerriell]

Awesome sauce Chef

[@allthingsbbq]

Thanks for watching!

[@Tmanaz480]

TIL...Sausage makers measure in percentages, like bakers. Looks delicious. So many BBQ joints offer hot links, but their heart isn't in it.

[@mathiashellberg1153]

This Awesome!!!

[@allthingsbbq]

Thanks for watching!

[@scott729]

Wow .... nicely done Tom. I have made a lot of venison and pork sausage, some good, some not so good .... but that looks phenomenal

[@allthingsbbq]

Thanks for watching!

[@scott729]

@@allthingsbbq one time making venison summer sausage I read the recipe wrong and added 9 Tablespoons of crushed red pepper when it should have been 9 tsp. It was a 5 lb batch ... needless to say, it was NOT well received, lol.

[@davidholden4526]

U make snags to man that's awesome 😎

[@markthomasstopani8516]

Great video!! Have you made Shskashuka? I am very curious as to how you would make it.

[@allthingsbbq]

Thanks for watching! Will add that to the list!

[@MoesSmokeStackGrill]

Yum! 🔥🔥🔥

[@thomasmckay9878]

Damn. My mouth is watering.

[@allthingsbbq]

Thanks for watching!

[@shagwaaone1432]

Our you kidding brisket hot links? Sounds Awesome 👏

[@allthingsbbq]

Thanks for watching!

[@johnnunez17]

As always chef. 👍

[@nickjordan6344]

Is dried milk powder similar to maltodextrin as a binder? Does it change the flavor?

[@laylandd9012]

How do you get the last bit of meat out of the stuffer into the casing?

[@timcox9650]

Looks great! Why no curing salt for this recipe?

[@kyleankiewicz3303]

Guessing because he didn’t actually cold smoke. Which is closer to 150 degrees

[@tonysnodgrass4400]

all i got to say is im hungry now yumm

[@pflick13]

Yeah Buddy!!!

[@rneustel388]

Gumbo or jambalaya would be awesome!

[@richardswells3335]

You don't need to use curing salt rather than regular?

[@RAEscobar]

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?

[@leannemiller4729]

Wouldn't the water bath rinse off the smoke flavor on the outside of the link?

[@greavous93]

"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.

[@russellhawk2592]

It becomes skin when it is stuffed with a sausage mixture. He used the term correctly.

[@Calicaveman]

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 🤣🤣😂 👍🏾✌🏾🙏🏾

[@allthingsbbq]

😂 That's awesome. Thanks for watching!

[@Murda0209]

Need to sell them..ill buy some for sure

[@jonnyskray3000]

Jalapeño cheddar next Chef????

[@nickjordan6344]

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

[@CFullm]

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.

[@jonathanchausse3183]

Mixing emulsifies the sausage mixture. Very different from the fat getting too warm. The protein is emuslifying, not the fat. If you cut a cross section of the sausage cold, you would see pockets of fat.

[@mauricewilliams2805]

What type of gloves do you use?

[@allthingsbbq]

www.atbbq.com/accessories/gloves/food-handling-gloves/csp-black-disposable-nitrile-food-handling-gloves-extra-thick.html

[@bmeclipse]

What are your shipping and handling costs for overseas again?

[@allthingsbbq]

At this time, we do not ship internationally. Just in the US. We are hoping to offer international shipping soon.

[@somedude0505]

I recently learned that if you cut it across, it lools like a star thrugh a telescope.......

[@57jpalos]

Can you do a chicken sausage recipe like this one?

[@jojopotato9419]

Smoked paprika, cayenne. Looks like you added turmeric as well

[@allthingsbbq]

Here is the complete recipe: www.atbbq.com/thesauce/brisket-hot-links

[@paullmight42]

whoa mumma

[@dgrows]

Anything other than pork casing that can be used I have a pork allergy

[@Nuckfuts7]

I'm just imagining someone going through the entire process of making this sausage and their kid insists on putting ketchup on it.

[@allthingsbbq]

😂😅

[@MrScubajsb]

Most hot links are chicken and pork i thought. But i guess that doesn't matter?

[@dennismcmurray7249]

The butcher shop by me doesn't make them for me.... yyyyyyy!

[@mstrt3749]

I feal like I just cheated on Chud! 😫

[@nathanbrandt5528]

What kind of fat? Beef fat or pork fat?

[@allthingsbbq]

Beef. Thanks for watching.