Uncle Randeaux's Smoked Brisket and Sausage
great way for slow cookin'

An fantastic delicious meal.  The marinade is the trick!


Brisket-at least 7 lbs.

1-2 pounds of sausage

1 head of garlic

1 large onion

1 large bell pepper

1 teaspoon of black pepper

1 teaspoon of cayenne pepper

1 cup of catsup

1 cup of vinegar

1 cup of worchestershire sauce



Marinade (Prepare 2 days in advance and soak the meat in this for 2 days-in the refrigator)

You will most likely need to doube or triple the following.  You want your meats cover in this sauce

Put the catsup, vinegar, worchestershire, garlic, onions, bell pepper into a large bowl and stir

Add the pepper (do not double this double this, it can get really hot)  - stir again
(I do not add salt since the catsup and worchestershire sauce has plently)

Get a large deep pan, but the meat into it and cover with the sauce above (See video)

Cover this with foil or clear wrap

When ready to smoke, prepare the fire, and put the brisket on the grill (See video)

add hickory or fruit logs as needed.

Depending on the size of your brisket, this can take 8 to 13 hours

Put the sausage in the smoke about 4 hours before ready to serve.

Do not let the smoker get too hot.  Around 200 to 300 degrees is ideal.  When the smoker gets to 400 degrees or more, I open the door and let out the heat.

Cook the sausage well done.

The brisket is cooked to your desired level.