Brisket & Cheddar Smoked Sausage

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Brisket & Cheddar Smoked Sausage

Рет қаралды 186,636

allthingsbbq

Күн бұрын

Пікірлер: 212

@johannes7658 3 жыл бұрын

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 жыл бұрын

Thanks Johannes! You rock.

@tperiodjackson 3 жыл бұрын

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 3 жыл бұрын

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 жыл бұрын

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

@ronsparks1001 3 жыл бұрын

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.

@ritual301 3 жыл бұрын

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 жыл бұрын

Appreciate that. Thanks for watching!

@enriquetrejos8981 3 жыл бұрын

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 жыл бұрын

Thanks for watching!

@djbone604 2 жыл бұрын

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? ❤️🇨🇦

@thestalekracker3228 2 жыл бұрын

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

@donsager7746 Жыл бұрын

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 Жыл бұрын

That's awesome!

@johnyoung2702 3 жыл бұрын

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

@_J.F_ 2 жыл бұрын

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 😋

@abulferr 3 жыл бұрын

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

@allthingsbbq 3 жыл бұрын

Thanks for watching!

@bombero3368 3 жыл бұрын

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

@robwilkie1973 3 жыл бұрын

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

@allthingsbbq 3 жыл бұрын

Thanks for watching!

@joshuaredekopp 3 жыл бұрын

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.

@shaktiashok07 3 жыл бұрын

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

@stevedavidson8802 3 жыл бұрын

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 жыл бұрын

Thanks for watching!

@kylec9800 3 жыл бұрын

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 жыл бұрын

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

@allthingsbbq 3 жыл бұрын

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

@roncorbin1500 3 жыл бұрын

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

@DonPandemoniac 3 жыл бұрын

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

@allthingsbbq 3 жыл бұрын

Thanks for watching!

@marcoveronese2932 3 жыл бұрын

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

@allthingsbbq 3 жыл бұрын

Thanks for watching!

@chandler828 Жыл бұрын

Making this recipe for the second time. So damn good

@allthingsbbq Жыл бұрын

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

@Articuno824 3 жыл бұрын

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!

@jesstill7833 Ай бұрын

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 ❤️🙏👍🦘🇦🇺🇺🇸🧌

@kevinb5075 3 жыл бұрын

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

@alexbrown657 Жыл бұрын

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

@acefrehley7657 3 жыл бұрын

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

@allthingsbbq 3 жыл бұрын

Thanks for watching!

@meme-yc4ks 3 жыл бұрын

Chef Tom you always do great meals bud..

@michaelscott8768 2 жыл бұрын

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 жыл бұрын

Thanks for watching!

@bramfransen4645 3 жыл бұрын

Man, that looks awesome. Thanks for showing

@Radschiff 3 жыл бұрын

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

@allthingsbbq 3 жыл бұрын

Thanks for watching!

@SuperZero789 2 жыл бұрын

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

@RumandCook 3 жыл бұрын

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!

@hyjacker Жыл бұрын

Excellent show bud, inspiring.

@smokinokibbqjefusmith8016 3 жыл бұрын

Chef Tom you are awesome keep it up!

@SmokinJoesPitBBQ 3 жыл бұрын

Great job Tom!🤘

@allthingsbbq 3 жыл бұрын

Thanks for watching!

@BigYak 3 жыл бұрын

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

@allthingsbbq 3 жыл бұрын

Thanks for watching!

@sebastiannell1607 3 жыл бұрын

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

@allthingsbbq 3 жыл бұрын

Thanks for watching!

@rickross199 3 жыл бұрын

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

@allthingsbbq 3 жыл бұрын

Thanks for watching!

@kennysheldon8374 2 жыл бұрын

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 жыл бұрын

Appreciate it. Thanks for watching!

@stevedavidson8802 3 жыл бұрын

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

@allthingsbbq 3 жыл бұрын

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

@KillerMillerQue 2 жыл бұрын

Chef Tom you da truth!💯

@fredbear205 3 жыл бұрын

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

@allthingsbbq 3 жыл бұрын

Thanks for watching!

@mikestitt4126 3 жыл бұрын

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

@allthingsbbq 3 жыл бұрын

Thanks for watching!

@scooterbrown5632 3 жыл бұрын

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

@kentariola3375 3 жыл бұрын

I have never seen that done before. Awesome!

@mike333h 3 жыл бұрын

Looks amazing!

@daytonp 3 жыл бұрын

Amazing recipe and technique.

@sniderfam5 3 жыл бұрын

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

@laurakisswani 2 жыл бұрын

great work u r a real chef

@unclebill5653 3 жыл бұрын

Great cook!

@severedsouls7689 3 жыл бұрын

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.

@moveclocks4150 2 жыл бұрын

13:50 some serious rhymes 😂

@victoramaro9805 Жыл бұрын

Great work

@adamfletcher5350 2 жыл бұрын

Those look great

@PABenPhillips 3 жыл бұрын

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

@onemrlee 2 жыл бұрын

Great instructional video yummy recipe

@allthingsbbq 2 жыл бұрын

Thanks for watching!

@Hyltran 3 жыл бұрын

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

@tool4132 3 жыл бұрын

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

@allthingsbbq 3 жыл бұрын

Happy coincidence!

@travisstine5291 3 жыл бұрын

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

@ChudsBbq 3 жыл бұрын

great minds...

@Mnpoker1065 3 жыл бұрын

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

@ameliamontes3808 2 жыл бұрын

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

@mikenawrocki9468 Жыл бұрын

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 Жыл бұрын

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.

@jreidtastic 11 ай бұрын

That was a very good video!

@cannistershot2277 3 жыл бұрын

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.

@rneustel388 3 жыл бұрын

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

@charlesa3374 Жыл бұрын

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

@crizz6397 3 жыл бұрын

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

@brickeyj123 2 жыл бұрын

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.

@fairfaxfirefighter 3 жыл бұрын

Chef, watching your videos is dangerous to my bank account. Is that a Big Green Egg in the background?

@allthingsbbq 3 жыл бұрын

It is a Big Green Egg. We just did a brisket video on it and will be publishing it soon, be on the look out.

@bryonwheaton7295 3 жыл бұрын

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

@allthingsbbq 3 жыл бұрын

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: kzfaq.info/get/bejne/Z9eHmKdjzeDQgZ8.html

@chicagoedu 2 жыл бұрын

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.

@Calicaveman 3 жыл бұрын

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 👌🏻🙏🏾

@KENNEY1023 3 жыл бұрын

Looks delicious, I'm jealous 😋

@matthew6905 9 ай бұрын

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

@bigfisher01 3 жыл бұрын

@allthingsbbq This is probably a dumb question, but I’ve seen some people use curing salt in their seasoning. Is there a reason why you didn’t? I know it’s used to curb botulism, but can you avoid that by going to higher temps like you did, or is it because it’s beef instead of pork. I’m getting into the sausage making, and was just curious.

@allthingsbbq 3 жыл бұрын

You don't need curing salt when making fresh sausages that will be hot smoked. Most of the time when it is added to a fresh sausage it's for the color. -Tom

@bigfisher01 3 жыл бұрын

@@allthingsbbq Thank you! Always happy to learn something new!

@GemImHim 3 ай бұрын

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

@MrDmorgan52 9 ай бұрын

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

@haggardfalcone 3 жыл бұрын

Does the ice bath take off any of the smoke flavour from the sausages? If so could you vacuum pack them first and then throw them in the ice bath?

@allthingsbbq 3 жыл бұрын

Still plenty smoky, and you can smoke them a second time to reheat them. If you skip the ice bath and go directly to vac pack you will have carryover cooking to consider.

@haggardfalcone 3 жыл бұрын

@@allthingsbbq I was thinking vac pack them first and then into the ice bath to cool them, but if it doesn't strip any smoke flavour then it's a bit of a pointless extravagance.

@jtw56073 2 жыл бұрын

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?

@smokinbutts2 3 жыл бұрын

That looks guud!

@Bozzwell 3 жыл бұрын

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

@alans6767 3 жыл бұрын

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.

@dylanzrim3635 3 жыл бұрын

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

@kelonikamalani Жыл бұрын

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

@pdjhh 3 жыл бұрын

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 жыл бұрын

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

@ronfontenot4534 2 жыл бұрын

Bravo!!

@eliasschroder8155 3 жыл бұрын

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

@allthingsbbq 3 жыл бұрын

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 жыл бұрын

@@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

@tristanmefford2609 3 жыл бұрын

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

@allthingsbbq 3 жыл бұрын

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

@tperiodjackson 3 жыл бұрын

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

@tristanmefford2609 3 жыл бұрын

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

@rickdefalco1676 2 ай бұрын

Why don’t you use a curring salt?

@uppy8862 2 жыл бұрын

did he cut up the deckle with the brisket too?

@pflick13 3 жыл бұрын

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

@kenwindsor7264 Жыл бұрын

Why is there no need for a curing salt,, I just bought a meat grinder, not really sure when to use it?

@LitPenguin713 3 жыл бұрын

Mouth watering goooodness

@vonbassett142 Жыл бұрын

Did you use a cure.?

@ftmhlcv4645 3 жыл бұрын

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

@_m_K_. Жыл бұрын

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.

@thirstbuster78 Жыл бұрын

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

@wallykozak2060 3 жыл бұрын

Do you not need to use any cure with this?

@Dave_pollack 2 жыл бұрын

Where do we buy these 🤤

@DaftRebel 3 жыл бұрын

My dram is to watch you making an Argentinian asado!

@DaftRebel 3 жыл бұрын

With some chimichurri sauce of course

@allthingsbbq 3 жыл бұрын

I'll put it on the list! -Tom

@DaftRebel 3 жыл бұрын

@@allthingsbbq I'll stay tuned for it! ^_^

@jerryk9266 3 жыл бұрын

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?

@allthingsbbq 3 жыл бұрын

I'm not sure of the exact answer to that question, but keep in mind that for general food safety, you don't want your food (especially ground meat which has had the opportunity to mix surface bacteria throughout the product) to stay in the "danger zone" (40ºF-140ºF) for more than four hours, or you risk other food born bacterial growth. As far as food borne botulism goes, the CDC says there are only about 25 cases per year in the United States. It's fairly rare. If you're concerned about it, then I would recommend using the curing salt. I'm certainly not opposed to it. Thanks. -Tom

@jerryk9266 3 жыл бұрын

@@allthingsbbq Thanks, Tom.

@tomstupek4818 3 жыл бұрын

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

@allthingsbbq 3 жыл бұрын

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!