Just the start. This is an East Texas Sausage. The only time I can remember having some was on the BBQ Crawl in Lockhart, TX back in 2012. We got in a day early and there was a place called the Chisholm Trail BBQ I had what I believe was Hot Guts there. It was outstanding! The places that make it well don't give up their recipes. I have been trying to make one for about 15 years and never got it right. Will see how close this one is. It is an All Beef sausage, 70/30 ratio with pepper jack cheese and fresh jalapeno's! The author of the recipe recommends Brisket so that is what I am going with.