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Smoked Brisket Boudin Suggestions
Posted on 9/7/22 at 12:49 pm
Posted on 9/7/22 at 12:49 pm
I have about 3 lbs of smoked brisket that I'm looking to do a little something different with. I've made boudin before using Donald Link's recipe but looking for any recipes or process suggestions on how to make some smoked brisket boudin.
This post was edited on 9/7/22 at 12:49 pm
3
Posted on 9/7/22 at 12:58 pm to Hat Tricks
gonzo's brisket boudin is insane. maybe you could finagle their recipe
Posted on 9/7/22 at 1:59 pm to Hat Tricks
I've never had brisket boudin, but that sounds like it could be very good.
Would it make sense to use beef liver instead of pork liver...for an all beef boudin? You could also use beef broth instead of chicken broth (or water).
Would it make sense to use beef liver instead of pork liver...for an all beef boudin? You could also use beef broth instead of chicken broth (or water).
Posted on 9/7/22 at 2:15 pm to SUB
Unless you’re a purist, for brisket boudin I would skip the liver.
Posted on 9/8/22 at 8:19 am to ruger35
I think some liver would help get that silky texture often found in boudin. Might just use chicken liver to keep it on the lighter side.
Posted on 9/8/22 at 9:12 am to Hat Tricks
Usually use chuck eye fat to get some beef flavor. Last time we used chicken livers and tasted fine. It's not boudin if it doesn't have liver.
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