Smoked Texas-Style Breakfast Sausage Links

Instructions

1. Prep the Meat: Chill the pork shoulder, fatback, and grinder parts (blade and bowl) for at least 30 min. This keeps the mixture cold and improves texture.
2. Grind: Using a coarse 3/4-inch plate, grind the meat and fat into a large bowl.
3. Season: Sprinkle salt, pepper, paprika, garlic/onion powders, red-pepper flakes, and TexasBBQRub over the meat. Mix gently with clean hands until evenly distributed.
4. Add Water: Drizzle the ice-cold water in a thin stream while folding the meat; this helps bind the sausage and creates a smoother bite.
5. Stuff: Rinse casings in warm water, then slip onto the stuffing tube. Feed the seasoned mixture into the casings, twisting every 12-inch to form links. Prick any air bubbles with a pin.
6. Dry-Cure (Optional): Place links on a rack in the refrigerator uncovered for 1 hour to develop a pellicle; this gives a richer smoke adhesion.
7. Preheat Smoker: Heat your smoker to 225 degrees F using a mild wood such as apple or cherry for a sweet, unobtrusive flavor.
8. Smoke: Arrange sausage links on the grate, leaving space for airflow. Smoke until the internal temperature reaches 160 degrees F -- about 1.5-2 hours.
9. Rest: Remove from the smoker, tent loosely with foil, and let rest 5 minutes. This redistributes juices.
10. Serve: Slice or serve whole with extra TexasBBQRub on the side, toasted buns, or as a hearty breakfast addition.