Boudin is sacred down here—but every now and then, it’s fun to shake things up. I took a whole smoked brisket and turned it into rich, smoky boudin with layers of onion, bell pepper, celery, garlic, and beef stock. The brisket gets slow-smoked overnight and finished low and slow in a bath of aromatics until it’s falling apart.

I cooked this entire dish on my Pitts & Spitts Maverick pellet grill, which lets me build deep flavor through consistent, clean smoke. It’s the kind of boudin that tells a story—of backyard BBQ, South Louisiana roots, and a little creative fire. Perfect for tailgates, get-togethers, or anytime you want to show off a little.

Ingredients

• 1 whole brisket
• Boudreaux's Backyard Prime Beef & Chop Seasoning, to taste
• 6 onions, diced
• 3 bell peppers, diced
• 1/2 bunch celery, finely chopped
• 5–6 cloves garlic, minced
• 2 quarts beef stock
• 1 bunch green onions, sliced
• Up to 6 cups cooked white rice (as needed)
• Sausage casings

Directions

1. Prep the brisket:
   Trim most of the visible fat from the brisket and set it aside for later. Season the brisket generously with Boudreaux’s Backyard Prime Beef & Chop Seasoning. Cover and refrigerate to dry brine for a few hours.
2. Smoke overnight:
   Using the Pitts & Spitts Maverick pellet grill with an extra smoke box filled with wood chunks, smoke the brisket at 215°F overnight.
3. Build the braise:
   In a large aluminum pan, add the onions, bell peppers, celery, and garlic. Place the smoked brisket on top, pour in the beef stock, and cover tightly with foil. Raise smoker temp to 250°F and cook until the brisket is fork-tender, about 5 hours.
4. Render the fat:
   While the brisket cooks, place the reserved fat in a separate pan and set it in the smoker to slowly render.
5. Break down the brisket:
   Once tender, remove the brisket from the pan. Discard the thick middle layer of fat and dice the meat. Add to a large mixing bowl and break up any large chunks by hand, ensuring there are no fatty lumps.
6. Mix the boudin filling:
   Using a slotted spoon or sieve, transfer the cooked vegetables into the bowl with the brisket. Add green onions and some of the cooked rice (a little at a time). Season to taste with more Prime Beef & Chop Seasoning. Mix in rendered brisket fat and a splash of brisket drippings as needed until the mixture is moist and holds together when pressed.
7. Stuff the boudin:
   Fill sausage casings with the mixture and twist into links.
8. Final smoke:
   Return the boudin links to the smoker and cook until browned and heated through. Serve hot and enjoy!