Hello everyone,
I’m dying to make some chili w/ smoked beef. My fave is probably smoked chuck, but brisket is pretty great too. It’s also less money than good chuck.
Which do you prefer?
Is there another cut that you like to smoke & make chili out of?
Looking forward to your replies,
JD
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
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PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
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Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
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Amazing Ribs Brazilian Steak knife set
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I've gotten to be a fan of Arm Roast. The way our Butcher Cuts them they seem to have good marbling and smoke up really well. I also have come to believe that it depends on who and how they cut the roasts.
Kamado Joe Big Joe III
Pit Barrel Cooker
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Weber Performer 22
PowerFlamer Propane 160
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Temp Spike
I’ve only used smoked chuck roast and I but I add ground Italian sausage to mine that I brown in a skillet. I suppose I could smoke that too. Brisket is currently $4.79 a lb at Costco so i haven’t bought it in a while. I’d like to try that though in chili.
Beef cheeks smoked well, then braised until they almost fall apart.
Works really well using mushrooms to braise up a stew, or red wine and tomato based ragout.
Been using brisket for so long it’s what I know. With that said the one chuck I’ve put on the smoke for pot roast was awesome so maybe next batch of chili is different.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
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SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
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gasser
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Smoked chuck and smoked hot sausage--andouille, hot Italian, whatever. I also like using the (unsmoked) spicy hot breakfast sausage that Malcom Reed uses in his most excellent Smoked Chili recipe.
I use smoked chuck the most. I have used smoked brisket point which was undoubtedly the best batch I have ever made. It was a leftover hunk from the freezer. When I make smoked brisket/chuck roast chili I follow Malcom Reed's recipe but add a little more ancho chile powder.
I riff a bit on it as well; it's always good no matter what.
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