This one’s got some soul to it—Smoked Brisket Boudin done low and slow on the Pitts & Spitts pellet grill. Took a whole brisket, smoked it overnight, then braised it down in a bath of onions, garlic, peppers, and beef stock. From there, we render the fat, mix in rice, green onions, and all that smoky goodness before stuffing it into links and throwing them back on the pit. If you’ve never had boudin made with brisket, now’s your chance. This is South Louisiana meets backyard barbecue, and it jus