This Is the Only Texas BBQ Spot Making Iranian Koobideh Sausage — Smoke Point

Quick Overview

Redbird BBQ in Port Neches, Texas, combines Texas-style smoking techniques with Persian and Cajun influences, notably featuring a unique Koobideh Sausage made with saffron and various spices, which owner/pitmaster Amir Jalali and his father, Hamid, prepare in-house and smoke alongside their highly-rated brisket.

Key Points: Redbird BBQ, located in Port Neches, Texas, was rated the No. 4 Barbecue Joint by Texas Monthly Magazine in 2025. Owner/Pitmaster Amir Jalali blends his Persian heritage (using saffron) and Cajun upbringing with traditional Texas-style smoked meats. The restaurant features a unique Koobideh Sausage made with beef, saffron (imported by Amir's uncle from Iran), turmeric, dried onion, black pepper, salt, garlic powder, and onion powder. The brisket preparation involves trimming large cuts, applying a mustard/Worcestershire binder, and coating heavily with a salt/pepper/garlic/onion rub before smoking for 12-14 hours. The sausage mixture is processed through a grinder, then combined with a creamy liquid containing herbs and saffron-infused liquid, before being stuffed into casings and smoked. Hamid Jalali (Amir's father) handles the making of homemade pita bread, which is baked until perfectly puffed with an internal air pocket. The pitmasters smoke about 40-50 briskets and 100-150 racks of ribs weekly, maintaining a pit temperature around 225-260°F during the initial smoke phase.

Context: This video profiles Redbird BBQ, a highly-acclaimed Texas barbecue establishment in Port Neches, Texas, recognized by Texas Monthly Magazine. The focus is on the unique culinary philosophy of owner/pitmaster Amir Jalali, who infuses his Persian heritage and Cajun background into classic Texas barbecue methods, exemplified by the preparation of their signature Koobideh Sausage and their highly-regarded brisket.

Detailed Analysis

Redbird BBQ, recognized as the fourth-best barbecue joint in Texas by Texas Monthly Magazine in 2025, achieves its unique flavor profile by blending Texas smoking traditions with Persian and Cajun influences, driven by owner/pitmaster Amir Jalali and his father, Hamid. The brisket preparation involves trimming large cuts to ensure even cooking, applying a binder (mustard/Worcestershire combo), and covering it thoroughly with a rub consisting of salt, 16-mesh pepper, garlic powder, and onion powder before smoking for 12-14 hours at 225-260°F, with the meat foil-wrapped for the final stage. The restaurant also features a signature Koobideh Sausage, a Persian-inspired item developed over six months, incorporating beef seasoned with spices like turmeric, black pepper, and valuable saffron imported from Iran. This sausage mixture is ground, seasoned, and then mixed with a creamy liquid containing herbs and saffron-infused liquid before being stuffed. Hamid Jalali, Amir's father, is responsible for making the homemade pita bread, which is baked until perfectly puffed with an internal pocket. The sheer volume of product is significant, with the team smoking 40-50 briskets and 100-150 racks of ribs weekly.