How the Slow Bone Smokes its Sausage

In "Shigging," we ask barbecue experts to give us some specifics about how they smoke their meats. In the spirit of barbecue secretiveness and competitiveness, they're allowed to lie once.

This week, for Shigging, we're switching meats. For the moment, we're moving on from brisket, and we'll be asking Jeffery C. Hobbs of The Slow Bone about his sausage. Sausages. We hear the joke and we don't care.

What kinds of sausage do you offer at Slow Bone?

Old Time: fine grind, spicy, toothsome with a great snap. Smoked Cilantro: coarse grind, herby and juicy.

Previously in "Shigging": - - How Pecan Lodge Smokes its Brisket - How The Slow Bone Smokes its Brisket

At what temp do you smoke your sausages?

Hotter than absolute zero. (Right about 250F.)

For how long do you smoke them?

Depends on how tight they are rolled, but until they reach an internal temperature of 150-155F. This usually occurs after 75 minutes inside Miss Jessie. (Alice says: I predict easy money commenter jokes in 3, 2,...)

Do you make them in-house, or are they purchased somewhere else?

Hudson Meat Market in Austin makes our sausage for us.

With what do you stuff them?

Both sausages are pork based with the Old Time having beef as well. For the Smoked Cilantro, it's pork, cilantro, and mild green chili. We request that polished virgin unicorn horn be used to stuff the meat into the casing.

Sure, your sausage is better than the sausage at Dickey's, but when are you going to get cups that are as good as their cups?

We all know what happened to the guy that drank from the cup of "The King of Kings." We prefer the cup of a carpenter.

What's the best thing to pair with sausage from Slow Bone?

Brisket, ribs, and Southern Pecan.

Do you serve your sausages any other way than on a meat plate and in that huge sausage sandwich?

I admire someone who adds sausage to his Frito pie.

Many thanks to Jeffery C. Hobbs and all the kind folks at The Slow Bone for putting up with my shigging. The sausages here are legit, and if you haven't put one or twelve of them in your mouth, you're not living. (Once again, you're welcome commenters. It's like easy-boner-joke Christmas up in here.) If you get pig-and-cow-meat-tired, don't forget: they've also got a kickass fried chicken you can put in your face.

Smoke some meats this weekend, or I'm going to find you and kick you in the fancy parts. The weather is supposed to be perfect for sausage-handling.

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