I made some Texas-style sausages today and they aren't that juicy, I read they're supposed to be so juicy that it runs down your arm ... Not mine. Here's what I did: 60% brisket (point and flat with all the fat) 40% pork shoulder with fat Simply seasoned: Salt, pepper, granulated garlic, a touch of cayenne I did a test cook and smoked at 250-275. 1 sausage: 1 hour 1 sausage: 1.5 hours 1 sausage: 2 hours The juiciest sausage was the 1 hour sausage. The others had a dry and crumbly texture. Smoke rings were thick on all three. The casings textures were good except for the 2 hour sausage, casing was thick and hard. What am I doing wrong?