Brisket chili… only for leftovers?

[Smilner]

I’ve got a couple less than 2 pound chunks of brisket that came from the butcher. I was thinking throwing one on the smoker for 2-3 hours then chunking it up and putting it in chili and let it simmer all day and break down.
All the brisket chili recipes I found on the google are for leftover brisket from the previous day. Would my plan work or should I just fully cook it then add it to my chili?

[CaptainMike]

I do my own riff of this recipe and get requests to make it. Many friends say I should enter it in a chili cookoff as well: https://www.chilipeppermadness.com/r...ontainer-12340

Use your brisket meat, but cut it into 2 - 3 inch chunks and plop it in your smoker for a an hour or 2. I also add a bottle of Negra Modelo to it, bring to a low boil on the stove then shove it in the smoker uncovered for at least 3 hours, stirring occasionally and adding stock/broth as necessary. You do not want to completely cover the chili with liquid, you want the solids to take up some smoke.

You can smoke the vegetables as well, but I don't notice any appreciable difference and it makes them soft and more difficult to chop.

[CaptainMike]

holehogg I use both. I use a 12 oz bottle of Mexican porter called Negra Modelo and either chicken or beef broth (usually chicken).

[Smilner]

All right well that answers all the questions. Guess tomorrow is the big day. Guy Clark "Texas Cookin" on repeat

[CaptainMike]

Really looking forward to your results and impressions. Good luck!! Love me some Guy Clark, too!

[shify]

Yes definitely works. I would not waste the time smoking it to ~200 degrees just to turn it into chili. Chili saves a bad brisket but I'm not sure there is anything to gain by cooking it all the way before turning it into chili.

I make a lot of texas chili and i've started smoking my chuck roast for 2-3 hours before cubing it to make the chili. I posted my Texas chili recipe here (see https://pitmaster.amazingribs.com/fo...ant-pot-method ) on this site before using an Instant Pot but that recipe doesn't use smoke. To adjust it, instead of searing the chuck, smoke it for 2-3 hours and then cube it up and follow the rest of the recipe.

[Donw]

One place I’ve bought chilies is from Mounthope Wholesale. https://www.mounthopewholesale.com/products/chiles/ Some pods are on sale right now.

[bbqLuv]

Go for it. Give it a shot. Should work. But most chili the meat is cook first, as in brown the meat first.

[CaptainMike]

I have found the sear step to be unnecessary after the chunks have been in the smoker for a couple of hours at 250. Were it not for that then definitely sear off as the first cooking step.

[Richard Chrz]

Brisket point Texas red is my favorite, and it is the only reason I smoke brisket. I cube mine the next day and heat them back up and it re renders the fat and deposits it into your chili. The Smokey goodness that comes through. But, I’m smoking brisket for the full distance slow.

[Smilner]

How it’s going so far

[Smilner]

And more. I’m impressed by this color already. Stoked to see it cooked down and finished

[CaptainMike]

YeeHaw!! That's what it' s supposed to look like! Man, I can smell that!