May 2


Homemade Texas Brisket Sausage Pit Barrel Cooker How-To BBQ Champion Harry Soo

By Harry Soo

May 2, 2021

Pit Barrel Cooker

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Viewer request on question of what does Harry do with leftover brisket trimmings and fat. Here is a simple Texas-style hot sausage with minimal ingredients. Click “SHOW MORE” for all the information links!!!
For 6 lb of ground brisket add 1.5% salt by weight which is 1.5 oz or 42 grams or 2 heaping tablespoon regular table salt
Make sure your ground brisket is about 30% fat and 70% lean meat
1.5 Tablespoon paprika for color
3 Tablespoon coarse black pepper
½ Tablespoon hot cayenne pepper
1 cup cold water

Love outdoor grilling? Want to master BBQ so you can spread BBQ love? You’ve come to the right place. I’ve been cooking and teaching with live fire over 10 years as a competition BBQ cook. You may have also seen me on Chopped Grill Masters, Cutthroat Kitchen, Smoked, and BBQ Pitmasters. Be sure to subscribe for recipes and black belt pitmaster tips and tricks.

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Why you don’t wash your meat

Thermapen Instant Read Thermometers –
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Jealous Devil Charcoal –
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Harry’s Championship Rub –
Harry’s Championship Chicken Rub –
Harry’s Championship Beef Rub –
Weber Kettle
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Knife sharpener
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Grilling Life Skills Video –
How to select Meats –
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Harry’s website w 200 recipes:
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Harry’s rub and sauce on his website:
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Hi! I’m Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.

On weekdays, I’m an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I’m the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.

On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You’ve seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I’ve used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I’ve won over 27 Grand Championships. I’ve personally taught 200+ classes and trained 3,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, London, Kuala Lumpur, Canada, and Hawaii.

I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I’ve answered thousands via email so I decided to post my answers via video to reach a wider audience. I’ll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes; as well as interviews and stories
#harrysoo #slapyodaddybbq #texassausage


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  1. It looks like you over stuffed. I use a needle from an insulin syringe to prick casings. Also when you smoke as soon as it tenps pull it and put it in ice water. It will keep casings from getting too hard.

  2. Just wanted too thank you. I bought a grinder this morning. Watched your video and made sausages with the trimmings I would normally throw out. It came out great. Your video was very helpful for a first timer like me.

  3. Nice video Harry! The one bit of advice I would love to share speaking from experience, is get a heavy duty grinder from Cabela's, Bass Pro or LEM and a stuffer as well and you will find that sausage making is so much more of a pleasurable experience. Cheers!

  4. Hi Harry, do you know of any machine that chops/minces the meat instead of grind. Im trying to make a certain asian sausage that requires chopping the meat.

  5. I'm making it! Off to Costco for the brisket! I'm a sausage maker and I wanted to make a good beef sausage. I'm excited and I'm going to serve them with grilled peppers and onions. Thanks Harry!

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