Brisket and Sausage Sandwich Combo
- 10 pound brisket (trimmed )
- 8 oz Dawgs Bark
- 24 oz sausage (pack of your favorite )
- 27 oz Texas Toast (='s 2 box frozen )
- 2 ounce Dirtyleg
- 8 oz pepperoncini peppers
- Prepare 3 days ahead at least a day. 24-72 hours the longer the better.
- Cover Brisket in Dawgs Bark, place in food safe plastic bag, and refrigerate according to step 1
- Ready to cook, you need to provide consistent 220 to 240 degree temperature via smoker, electric smoker, charcoal grill and even an oven. Consistent for around 20 hours or 2 hours per pound in the air with a pan to catch juices but not cook in them. Many peeps smoke fat side up, I don’t. Go with your gut.
- I use mesquite to smoke but most people in my area use pecan and or oak. Depending on your technique you will need to re-add wood about every 3 hours after wood smoke seems to dissipate. Careful to not smoke so much you “tar the brisket” (Shawn-ism). Meaning the finished brisket kinda taste like tar. Good rule of thumb is less smoke the better. We’re not cooking for a championship red ring, plus trust me it will happen.
- Do not smoke indoors (duh) Don’t sue me bro…
- Keep the damn lid shut. You lose massive temp and time admiring your hunk of meat. Fight the urge.
- Briskets get people to 2nd guessing a lot. In fact a 10 pound brisket that should take 20 hours Texas Butter rules, might only take 15 hours to get to a perfectly smoked brisket. To keep you from questioning yourself along this long cook just see if your finger can push through the meat with ease (thick part). It will have about the same resistance as if you poked through a piece of watermelon meat. Wrap in foil and rest an hour on counter.
- This is where you can easily take off any thick outside fat.
Let's Get This Puppy Rollin
- Cook your favorite sausage and slice it in ¼ inch thick. Above was done in a pan mostly just heated up because it’s pre-cooked from the sausage company. I use a Texas hill country type sausage that is along German heritage.
- Bake your Texas Toast according to it’s box. You can use any bread available, this was my choice.
- Slice about 3 slices of ¼ inch thick brisket then break into pieces.
- From bottom to top: Texas Toast, brisket, sausage, Dirtyleg, and another slice of Texas Toast.
- Garnish with a couple three pepperoncini peppers.
- Ring some cowbell!
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Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. These recipes didn’t come from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits and most importantly only if they tasted good.
If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn