Smoked Texas Style Kielbasa Sausage - Full BBQ Recipe and Tutorial!

Welcome to the Mothership! Today we are going to make a batch of my go to backyard BBQ homemade sausage. Using both pork and brisket and a bit of seasoning, we cure and then cold smoke these down. Followed by cooking them to eating temp! These are fantastic and go well in just about everything, or by themselves! We are going to use a smoker tube to cold smoke, and a pellet smoker (pellet grill) to finish these off!

Ingredients:
1360g Pork Butt (3lb)
907g Brisket Meat (2lb)
6g Pink Salt #1 (~1stp)
40g Kosher Salt (~10.5 Tsp)
17g Paprika (2Tbsp)
3 Garlic Cloves
~1/3 Cup Beer (lager) or H20
10g Black Pepper (1Tbsp)
1/2 Cup Nonfat Milk Powder
32-35mm Natural Hog Casings - https://amzn.to/488S5rC

Written Instructions: https://theufobbq.com/recipes/texas-kielbasa

My Grinder and Stuffer are both MEAT! Your Maker brand.
#8 Meat Grinder (.5 HP)
5# Vertical Sausage Stuffer

Pellets Used:
Lumberjack Competition Blend - https://amzn.to/3Esg337

Smoker Used:
Grilla Grills OG Alpha Connect
https://www.grillagrills.com/products/grilla-alpha

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