In the Kitchen: Briskets and Gravy

Patrick DeSocio from Preppy Pig BBQ joined us Thursday to show us how to make Briskets and Gravy.


For the Buttermilk Biscuits:

  • 2 cups AP Flour
  • 1/4 TSP Baking Soda
  • 1 TB Baking Powder
  • 1 TB Kosher Salt
  • 6 TB Salted/Sweetened Butter Cubed and Then Frozen
  • 1/2 Cup Sugar
  • 1 Cup Buttermilk

For the Sausage Gravy:

  • 3 Mild Preppy Pig Sausages
  • 4 Spicy Preppy Pig Sausages roughly chopped
  • 1 Lb Butter cubed
  • 1 1/2 Cups AP Flour
  • 1/2 Gal Whole Milk
  • 1 TB Kosher Salt


For the Smoked Brisket:

  • Smoke for roughly 12 hours of hickory wood with a simple dry rub of kosher salt and fresh cracked black pepper.

For the Sausage Gravy:

  1. Rough chop of sausage
  2. Melt butter in large pot then add chopped sausage on a medium heat
  3. Render 5-10 minutes
  4. Strain out sausage
  5. Return butter and fats to pot
  6. Slowly add flour to butter making a light blonde roux
  7. Slowly pour milk in roux while constantly stirring on a medium to high heat
  8. Once milk is fully incorporated and the consistency is smooth, add the sausage and salt to taste
  9. Allow to simmer on low for a few minutes adding more whole milk to achieve holding consistency