🍖Smoker BBQ
Smoked Texas Hot Links
Coarse, peppery smoked beef sausage with a snappy bite — a Texas meat-market staple.
20 min
Prep
3 hr
Cook
Medium
Difficulty
5
Ingredients
4
Steps
Ingredients
Servings
- 4 coarse beef sausages or hot links
- 1 tsp coarse black pepper
- ½ tsp cayenne pepper
- ½ tsp smoked paprika
- Oak or hickory wood
Method
- 1
Pat the sausages dry and dust lightly with the pepper, cayenne and paprika.
- 2
Smoke at 110°C (225°F) until the internal temperature reaches 71°C (160°F) and the casings are taut and bronzed — about 2½–.
- 3
Rest so the casings snap when bitten.
- 4
Serve on white bread with pickles, raw onion and a little hot sauce.
Notes
- Keep the smoke gentle — too hot and the fat renders out, leaving them dry.