Chef Big DCoarse-ground beef sausage links smoked low and slow over post oak, sliced into bite-sized coins, and finished with a sharp, peppery vinegar mop for the ultimate pit-side snack.
Preheat your offset smoker or pellet grill to 225°F (107°C) using post oak wood for fuel. Clean and oil the grates.
Consistency is king. If using an offset, ensure your fire is burning clean with blue smoke.
Mix the salt, coarse pepper, and garlic powder. Lightly dust the exterior of the sausage links. Sausage casing is naturally fatty, so the rub will adhere easily.
Don't over-salt; the sausage filling usually has plenty. This rub is for the 'bark' on the casing.
In a small saucepan, whisk together the apple cider vinegar, beef broth, cracked pepper, Worcestershire, and hot sauce. Simmer for 5 minutes then keep warm.
Place the sausage links on the smoker grates, away from direct heat. Close the lid and smoke until the internal temperature reaches 150°F (65°C).
Avoid peaking! Every time you open the lid, you're losing that precious smoke environment.
Remove the sausages briefly and slice into 1-inch thick coins. Toss the coins in a foil pan with half of the mop sauce.
Return the pan to the smoker for the final 25 minutes. The sauce will reduce and tighten around the coins, creating a tacky, peppery glaze.
The fat rendering out of the beef will emulsify with the vinegar sauce for a stunning gloss.
The key to Central Texas sausage isn't just the smoke; it's the 'snap.' By slicing these into coins and glazing them late in the cook, you get a beautiful tacky exterior that contrasts with the coarse-ground beef texture. Use post oak if you can find it—it's the bedrock of Texas BBQ flavor. Keep the mop sauce thin; we want viscosity from the rendering fat, not from sugar.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.