Smoked Brisket Boudin
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Clarko Just to be sure, you are talking about replacing pork with uncooked brisket, or are you talking about smoking a brisket and then adding it to a more traditional boudin and then smoking. Honestly, they both sound pretty interesting!
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Clarko Just to be sure, you are talking about replacing pork with uncooked brisket, or are you talking about smoking a brisket and then adding it to a more traditional boudin and then smoking. Honestly, they both sound pretty interesting!
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Clarko Ok, so I have never done that but I have to imagine it would be pretty good
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Yes, it is. A lot of the BBQ joints here in TX have started serving it. I think I can use a regular boudin recipe for the meat, rice and vegetable ratios. The spicing is what I’d like some recipe help on. The brisket will already be spiced with salt and pepper going into the smoker. What other spices and how much to add to the grind mix is the question. Don’t think you’d use traditional boudin spices since they may not mix well with the BBQ brisket flavors.
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Also not sure on just grinding up the whole smoked brisket or trimming off the beef fat and adding some cooked pork butt for fat content.
Clarko If what you have calls for lean pork, then I would follow suit with lean brisket.
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Clarko If what you have calls for lean pork, then I would follow suit with lean brisket.
HerbcoFood thank you for the feedback
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Clarko If what you have calls for lean pork, then I would follow suit with lean brisket.
HerbcoFood said in Smoked Brisket Boudin:
Clarko If what you have calls for lean pork, then I would follow suit with lean brisket.
HAHAHA! There is nothing lean in traditional boudin
We use the whole shoulder (fat and all) and always put the fat portion first when re-adding the liquid back in the the meat/rice mixture -
HerbcoFood said in Smoked Brisket Boudin:
Clarko If what you have calls for lean pork, then I would follow suit with lean brisket.
HAHAHA! There is nothing lean in traditional boudin
We use the whole shoulder (fat and all) and always put the fat portion first when re-adding the liquid back in the the meat/rice mixtureDr_Pain So that was really more of follow the recipe as it says for pork, just replace with beef.
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Also not sure on just grinding up the whole smoked brisket or trimming off the beef fat and adding some cooked pork butt for fat content.
Clarko said in Smoked Brisket Boudin:
Also not sure on just grinding up the whole smoked brisket or trimming off the beef fat and adding some cooked pork butt for fat content.
I would not waste pork back fat on this considering that you already have all the brisket trims at your disposal. Personally I would not grind the brisket either, just cut it in small chunks (after smoking and resting). I would more than likely smoke the point with standard SPG, and just boil it down like a traditional recipe but would add carrots to the trinity (more like a modified mirepoix, so you can add some sweetness). Looking at the seasoning of the traditional boudin I would keep the thyme and add rosemary and/or bay leaves, and may add a different heat like ancho chili powder. If you like the Southwest influence maybe adding some cumin).
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Clarko said in Smoked Brisket Boudin:
Also not sure on just grinding up the whole smoked brisket or trimming off the beef fat and adding some cooked pork butt for fat content.
I would not waste pork back fat on this considering that you already have all the brisket trims at your disposal. Personally I would not grind the brisket either, just cut it in small chunks (after smoking and resting). I would more than likely smoke the point with standard SPG, and just boil it down like a traditional recipe but would add carrots to the trinity (more like a modified mirepoix, so you can add some sweetness). Looking at the seasoning of the traditional boudin I would keep the thyme and add rosemary and/or bay leaves, and may add a different heat like ancho chili powder. If you like the Southwest influence maybe adding some cumin).
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I like what Dr_Pain suggested, but I’d hesitate with the rosemary. At least, be very careful with it. Rosemary can overpower quickly.
I love tarragon, and I bet that would work well without getting in the way. Mexican oregano or marjoram also could work well without overpowering.
Cumin is an excellent idea and can be used easily in the background. You also can consider coriander. That’s another one that goes very well with smoked beef and, used with a bit of care, will not overpower.
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I like what Dr_Pain suggested, but I’d hesitate with the rosemary. At least, be very careful with it. Rosemary can overpower quickly.
I love tarragon, and I bet that would work well without getting in the way. Mexican oregano or marjoram also could work well without overpowering.
Cumin is an excellent idea and can be used easily in the background. You also can consider coriander. That’s another one that goes very well with smoked beef and, used with a bit of care, will not overpower.
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