Triple J’s Smokehouse
The sliced brisket wasn’t noteworthy, but a peppery sausage link from Yoakum Packing was juicy with good smoke. Still, the cased meat you’ll come back for is the smoked boudin. They have this mix made for them locally and a spicy or regular version is available. The flavor was fantastic from the filling melding with the smoky casings. Unlike boiled or steamed boudin whose casings are too tough to eat, these had been crisped nicely in the smoker.
Method: Oak in a wood-fired rotisserie
Pitmaster: Jarrett Scales
The smokers were everywhere. Co-owner Rhonda Scales had led me through a swinging door into the kitchen where a hulking rotisserie pit was churning with tomorrow’s briskets. “We use all oak,” she told me as we walked out the back door. Split oak logs were piled around two more trailer-mounted rotisseries, a Southern Pride and …