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

Source: https://www.youtube.com/watch?v=NSAKSx4Ssj8
Recap page: https://rapidrecap.app/video/NSAKSx4Ssj8
Generated: 2026-01-08T15:37:43.492+00:00

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## 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.

![Screenshot at 00:03: The pitmaster is seen slicing into richly smoked brisket, highlighting the dark bark and smoke ring characteristic of their Texas-style barbecue preparations.](https://ss.rapidrecap.app/screens/NSAKSx4Ssj8/00-00-03.jpg)

**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.

### Texas Monthly Ranking

- Redbird BBQ rated No. 4 Barbecue Joint in Texas in 2025
- Owner Amir Jalali blends Persian, Cajun, and Texas styles
- The team smokes 40-50 briskets and 100-150 racks of ribs weekly

### Brisket Preparation

- Brisket is trimmed, coated with a mustard/Worcestershire binder, and heavily seasoned with salt, pepper, garlic, and onion rub
- Smoked at 225-260°F initially, then foil-wrapped (Texas Crutch) to protect edges and aid cooking

### Koobideh Sausage Making

- Made using beef mixed with spices including saffron (imported from Iran), turmeric, dried onion, and black pepper
- Meat is ground, mixed with liquid ingredients (including saffron-infused ice water), then stuffed into casings

### Pita Bread Production

- Made in-house by Hamid Jalali (Amir's father) using a simple recipe, baked in a commercial oven until perfectly puffed with an internal pocket

### Side Dishes

- Cheesy Scalloped Potatoes are made in-house using three different cheeses and are noted as a highly recommended side

![Screenshot at 00:03: The pitmaster is seen slicing into richly smoked brisket, highlighting the dark bark and smoke ring characteristic of their Texas-style barbecue preparations.](https://ss.rapidrecap.app/screens/NSAKSx4Ssj8/00-00-03.jpg)
![Screenshot at 00:12: Amir Jalali seasons a large brisket cut on a metal tray, applying a generous layer of his signature rub over a mustard binder.](https://ss.rapidrecap.app/screens/NSAKSx4Ssj8/00-00-12.jpg)
![Screenshot at 01:01: Owner-Pitmaster Amir Jalali stands in front of massive barrel smokers, introducing his team members, Drew and Jimbo.](https://ss.rapidrecap.app/screens/NSAKSx4Ssj8/00-01-01.jpg)
![Screenshot at 02:48: The seasoned beef mixture for the Koobideh sausage is being passed through a meat grinder, resulting in finely textured, seasoned ground meat.](https://ss.rapidrecap.app/screens/NSAKSx4Ssj8/00-02-48.jpg)
![Screenshot at 03:15: A small clear container holds high-quality saffron threads, an expensive ingredient imported from Iran for the sausage recipe.](https://ss.rapidrecap.app/screens/NSAKSx4Ssj8/00-03-15.jpg)