Cut Brisket like Steak:
Notice that the meat and fat are cut into chunks. I do this, then add my spices and mix before grinding.
After grinding I mix again. I think doing this makes for a better mix.
Ground, Spice mixed, Ready to stuff :
Stuffed and ready for smoker:
Slice Brisket as for steak, trim fat, weigh fat and lean meat. Sausage meat should be 1/3 fat.
For a smoked sausage use a cure number 1, rate: 1 teaspoon to 5 pounds of meat.
For 7-8 pounds meat
3 Ts course ground black pepper.
2 Ts ground cumin
4 Ts Chile powder
4 Ts crushed red pepper
2 Ts whole mustard seed
2 Ts pepper corns
3 Ts dry mustard
1 Ts onion powder
11/2 Ts salt
3 Ts brown sugar