Overview

A practical, one-pit plan to smoke brisket, pork ribs, and sausage in a single day without compromising any of them. Clean fire, tight timing, and proper holding turn a juggling act into a smooth Central Texas-style service.

Ingredients

• Brisket: 1 whole packer, 12–16 lb (5.4–7.3 kg)
• Pork ribs: 2–3 racks St. Louis-cut spares, 2.5–3.5 lb (1.1–1.6 kg) each
• Texas sausage links: 3–5 lb (1.4–2.3 kg), 1–1.25 in (25–32 mm) diameter
• Kosher salt (coarse): about 1/2 cup (80 g) total for this cook, or 1.5–2.0% of meat weight
• 16-mesh black pepper: about 1/2 cup (60 g) total, or to match salt by volume
• Granulated garlic (optional): 1 tbsp (9 g)
• Yellow mustard (optional binder): 2 tbsp (30 g)
• Apple cider vinegar: 1 cup (240 ml) for spritz
• Water: 1 cup (240 ml) for spritz
• Beef tallow or unsalted butter (optional for brisket wrap): 1/4 cup (55 g)

Equipment

• Offset smoker or steady charcoal smoker/kettle with indirect setup
• Seasoned hardwood splits or quality briquettes with wood chunks
• Digital pit thermometer and at least two meat probes
• Fast instant-read thermometer
• Unwaxed butcher paper and heavy-duty foil
• Sheet pans and wire racks
• Sharp slicing and boning knives, large cutting board
• Heat-resistant gloves and food-safe gloves
• Spritz bottle
• Cambro or pre-warmed cooler with towels
• Water pan (optional for stability)

Wood

Post oak (Central Texas standard); pecan or mild hickory also work

Time & Temp

Time & Temp
Smoke temp: 265 °F (129 °C)
Target internal: 203 °F (95 °C)
Approx duration: 12 hours

Why One-Pit Texas Trinity Works

You can run brisket, ribs, and sausage on the same pit if you treat brisket as the anchor cook, use consistent pit temp, and rely on proper holding. Brisket cooks longest and benefits from a long, warm rest; ribs slot in mid-cook and finish as brisket hits the hold; sausage rides last so fat doesn’t render out and links stay juicy.

Fire Management at 265°F/129°C

A steady 260–275°F (127–135°C) is the sweet spot for a clean Central Texas profile and efficient scheduling. Burn small, seasoned hardwood splits for thin blue smoke on an offset, or briquettes with a few wood chunks on a kettle or cabinet smoker. Preheat splits on the firebox, add fuel in small, regular intervals, and keep your exhaust wide open to avoid bitter smoke. Place brisket in your most stable zone, ribs in the mid-zone, and sausage in the coolest, least radiant spot or upper rack. A small water pan near the firebox helps stabilize temps without creating a steamy environment that softens bark.

Meat Prep: Simple Central Texas Seasoning

Trim a whole packer brisket to about 1/4 in (6 mm) fat cap, remove hard pockets, and square thin edges so they don’t dry out. For ribs, remove the membrane, square to St. Louis if needed, and lightly round sharp bone edges. Pat sausage links dry; do not prick casings. Season brisket and ribs simply: coarse kosher salt and 16-mesh black pepper at roughly a 1:1 ratio by volume. For precision, use 1.5–2.0% salt by meat weight and match black pepper by volume. You can add a light dusting of granulated garlic without drifting from Central Texas norms. Dry brine brisket and ribs at least 1 hour and up to overnight, uncovered on a rack in the fridge, to help the surface dry for better bark.

The Timeline (12–14 Hour Day, One Pit)

T–18 to T–12: Trim and salt the brisket and ribs. Refrigerate uncovered if time allows. T–12: Light the pit and stabilize at 265°F (129°C). Load the brisket first; position the point toward the hotter side if using an offset. T–9 to T–6: Maintain clean smoke; start light spritzing if the surface looks dry. When the brisket bark is set—deep mahogany, matte, and rub no longer wipes off—wrap in unwaxed butcher paper. T–5: Put ribs on, bone side down. T–3 to T–2: If you prefer a softer rib texture, wrap when color is where you want it; otherwise keep them naked. As the brisket finishes, move it to a warm hold. T–1.5: Add sausage to the coolest zone. T–1 to T–0: Ribs should pass the bend/toothpick tests as service approaches; rest briefly. Sausage finishes shortly before service and can be held briefly, but don’t over-hold or casings wrinkle. Slice brisket last so it stays juicy.

Brisket: Method, Temps, Doneness

Cook a 12–16 lb (5.4–7.3 kg) whole packer at 260–275°F (127–135°C), ideally 265°F (129°C). Spritz lightly with a 50/50 water and apple cider vinegar mix only if the surface looks dry after the first 2–3 hours. Wrap in unwaxed butcher paper when the bark is set—mahogany color, firm crust, and rub doesn’t smear—often around 165–175°F (74–79°C) internal, but judge by bark, not a number. Continue cooking until the flat probes like warm butter in multiple spots, typically 200–210°F (93–99°C) internal; the exact number matters less than probe feel. Vent steam for 5–10 minutes, then hold wrapped in a warm cooler or cambro at 150–165°F (66–74°C) for 2–6 hours. Slice when internal temp drifts down into the 145–155°F (63–68°C) range; slice the flat across the grain in 1/4 in (6 mm) slices and adjust grain on the point.

Pork Ribs: Method, Temps, Doneness

Run St. Louis-cut spares at the same pit temp, 260–275°F (127–135°C). Cook 4.5–6 hours total depending on thickness and pit behavior. You can go dry the whole way for a classic Central Texas profile, or wrap when color is set if you prefer a softer bite. Doneness is confirmed by multiple checks: a 90° bend causes the surface to crack on the top, a toothpick slides between bones with little resistance, and bone ends show 1/4–3/8 in (6–10 mm) of pullback. Internal temps are only a rough guide but usually land in the 195–205°F (91–96°C) window when tender. Rest 15–30 minutes, unwrapped or loosely tented, to preserve bark texture.

Sausage: Method, Temps, Doneness

Place beef/pork links (about 1–1.25 in / 25–32 mm diameter) in the coolest, least radiant zone and cook at 250–275°F (121–135°C) for 45–90 minutes. Rotate once or twice to prevent hot spots. Pull when the links reach 160°F (71°C) internal if pork or beef; go to 165°F (74°C) if the sausage includes poultry. Well-cooked links have a taut casing with a clean snap and clear juices, not greasy purge. Avoid direct flame or high radiant heat to prevent fat-out; do not prick the casings.

Holding and Service

Brisket benefits from a long hold: after venting, keep wrapped in a pre-warmed cooler or cambro lined with towels, aiming for a 150–165°F (66–74°C) holding environment. That window protects juiciness, eases slicing, and smooths scheduling. Ribs will hold 20–60 minutes loosely tented; longer and the bark softens. Sausage can sit at 140–150°F (60–66°C) for up to an hour without wrinkling; any longer, rewarm gently on the pit. Slice brisket immediately before serving, cut ribs cleanly between bones, and keep sausage links whole until they hit the board.

Food Safety and Storage

Keep raw meats below 40°F (4°C) and separate from ready-to-eat items. Use dedicated cutting boards and gloves; sanitize tools after trimming raw meat. The danger zone is 40–140°F (4–60°C); minimize time there during prep and cooling. Sausage must reach 160°F (71°C) internal if pork/beef, 165°F (74°C) if poultry is included. For leftovers, cool from 135°F to 70°F (57–21°C) within 2 hours and to 40°F (4°C) within 4 hours; slice large cuts to speed cooling. Reheat rapidly to 165°F (74°C). Do not reuse spritz bottles or pans contaminated by raw meat without washing.

Troubleshooting and Adjustments

If the brisket stalls and you’re behind, wrap promptly and consider nudging the pit to 285–300°F (140–149°C) to regain time, keeping smoke clean. If color is getting too dark, wrap earlier or shield with foil on the hot side. Ribs running fast can be slowed by lowering the pit to ~250°F (121°C) and spritzing edges. Sausage that’s sweating or leaking fat is too hot or too radiant; move it higher or farther from the firebox. Keep vents open and fire small to avoid heavy smoke.

Wood Choice and Smoke Profile

Post oak is the Central Texas standard for a clean, balanced smoke that flatters beef and pork alike. Use seasoned, wrist-size splits and feed the fire in small, regular doses to maintain thin blue smoke. Pecan or mild hickory are solid alternates if post oak is scarce. On kettles or drums, pair quality briquettes with two to three fist-size chunks of post oak and avoid over-smoking; clean combustion matters more than sheer wood volume.

Notes

• Run the pit at a steady 260–275°F (127–135°C); 265°F (129°C) keeps timing predictable without sacrificing bark.
• Wrap brisket when bark is set, not at a fixed internal temperature; probe tenderness, not a number, determines when to pull.
• Rib doneness is confirmed by bend and toothpick tests with 1/4–3/8 in (6–10 mm) bone pullback; internal temp is only a loose indicator.
• Cook sausage to 160°F (71°C) for pork/beef or 165°F (74°C) for poultry-containing links; avoid radiant heat to prevent fat-out.
• Hold brisket wrapped at 150–165°F (66–74°C) for 2–6 hours; keep all hot foods above 140°F (60°C) for safety.
• Keep smoke clean: thin and blue, not white and billowy. Preheat splits and keep exhaust fully open.