Decided to go old school - had a 14 pound clod - trimmed down to around 10 pounds - simply used kosher salt, black pepper and cayenne pepper for the rub
Used the trimmings - along with some brisket trimmings and brisket fat I had in the freezer - to make some c-link sausages. Like the clod, just went kosher salt, black pepper, cayenne pepper, bull flour binder and water -
Since no cure this time - went 180-200 for 2 hours running a smoky fire - pulled the sausages when they hit 150 and into an ice bath
Got the fire running between 275-300 right now - plan is to take the clod up to 145 or so - waiting for bark to set - then wrap in butcher paper and back to the smoker for an internal temp of 175-180 - give it a 4 to 6 hour rest in my warmer
Used the trimmings - along with some brisket trimmings and brisket fat I had in the freezer - to make some c-link sausages. Like the clod, just went kosher salt, black pepper, cayenne pepper, bull flour binder and water -
Since no cure this time - went 180-200 for 2 hours running a smoky fire - pulled the sausages when they hit 150 and into an ice bath
Got the fire running between 275-300 right now - plan is to take the clod up to 145 or so - waiting for bark to set - then wrap in butcher paper and back to the smoker for an internal temp of 175-180 - give it a 4 to 6 hour rest in my warmer