SMALL brisket for chili this weekend.. tips appreciated

[jitsntricks]

I'm doing a TINY little brisket that was gifted to me this weekend for a little get together. I thought it'd be good to smoke the brisket and put it in chili. It's a 3.3lb brisket.
Does anyone have any experience with a brisket this small? The last one I cooked (admittingly not a big fan of brisket) was a few years ago. It came out well - bend test, pull test, moisture, and most of all the family loved it - but I didn't eat more than a couple little slices because I'm just not a big fan.

Anyway, I'm curious about how I should prepare this little guy. I'm thinking of cooking on my WSM 18" at 225-250. The things I'm wondering is if I should wrap with tallow and butcher paper after the bark is set OR should I let it ride, then rest in tallow and foil/butcher paper?

I plan on using a salt/pepper/lawrys/garlic rub on it.

Again, I know this is going in chili but I still want the meat to be a knock out.

[RonB]

This is just my idea. I have not done it.

I'd put some smoke on it for an hour or two and then cube it and put it in the chili. Then I'd let it simmer until the brisky is tender.

Did anyone notice that I did not mention beans at all - neither pro nor con.

[barelfly]

Good suggestion here! Get smoke then let the brisket render in the chile to build that flavor profile of the chile even more.

[CaptainMike]

This is my method.

[Hulagn1971]

I've done brisket chili and chuck roast chili many, many times. I'd treat it like a chuck roast and smoke at 275 for about 3-4 hours. Then I'd pull it off and let it cool then wrap and fridge it to cube and cook in the chili pot the next day. If you have to do it all same day, I'd set it on the counter to cool unwrapped. When it's cool enough to work with, cube it and build your chili. You don't want to cook it all the way to probe tender as it will just fall apart in the chili cooking process. If using beans I'd add them at the last hour of cooking so they don't turn mushy.

[Hulagn1971]

jitsntricks this is my go-to.

https://howtobbqright.com/2017/11/02/smoked-chili-recipe/

[ecowper]

This right here is the way to go

[CaptainMike]

I do my own riff on this recipe:

https://www.chilipeppermadness.com/recipes/texas-chili/

[Santamarina]

Brisket chili is outstanding. I’ve used many a leftover hunk of brisket in chili. If I were going to make it intentionally from scratch, I’d start smoking as usual at 250°-275°. When bark is set and it’s time to wrap…skip the rest of that cook, then cube/chop the brisket and continue with my chili recipe to finish cooking.

[jitsntricks]

Thanks for the input!

[Huskee]

I've done a couple ~4lb flats, and several lone points, and in my experience they don't cook much quicker than a full packer, *maybe* a tiny bit, but as you likely know cook time is dependent on thickness, not weight (sometimes they are associated somewhat but not always). The heat needs time to do its thing regardless of how long & heavy the piece of meat is. Aside from timing, my personal preference is to wrap with paper but not until after the stall, at an IT of 180 or so, for better, thicker bark. If it's going in chili it will obviously soften the bark some so I like to have mine hardier to start with, so that's how I attain that. Don't trim too much fat cap. For flats I personally like to leave about 1/2" on instead of the typical 1/4", chili or not. Not saying it's best, just best for me.

Brisket chili is AWESOME! (So is a brisket omelet, brisket grilled cheese, never tried brisket lasagna but I'm sure it is too, brisket pot pies, etc etc etc)

[jitsntricks]

Sweet! Thanks for the tips!

[Spinaker]

This is incredible. I add brisket and then any other smoked meats I have laying around. I love to throw sausage in too.

https://amazingribs.com/tested-recipes/beef-and-bison/texas-chili-con-carne/

Just put some smoke on the brisket until it hits the stall, then let it go a little longer and take it off the smoker. Then dice and throw in the dutch oven. The simmering with allow it to break down and tenderize.

If you wanna be nuts, like me, here is my riff on Meathead's Recipe.

https://pitmaster.amazingribs.com/forum/recipes-technique-food-cooking/soup-chili-and-stew-recipes/1479353-jr-s-smoked-chili-con-carne

[jitsntricks]

Great tips, thanks!
As I've responded to another member, I'm just smoking the brisket for the chili, not making the whole thing. My wife found a recipe she wanted to do which will only be cooking the chili for about 45 min before hand. So should I cook the brisket to probe tender then rest it and add it at the last second?

[Richard Chrz]

I won a chili comp with a brisket point chili. The one thing I learned while working through a few batches. Before adding brisket back into the chili (assuming it will be held, and likely even refrigerated before you make the chili). Cut up he brisket into cubes, and render them again in your chili pot or side pan before putting else in there, you want to get the beef fat flowing again before adding.

I also use San Marzanos for tomatoes, whole peeled.

[Richard Chrz]

Yes, you want to cook it all the way to probe tender, you don’t want a tough bite or chew of brisket, and getting the rendering going prior to adding, gets a bit more of the rendered fat into the chili base.

[Richard Chrz]

Also, any peppers you may be adding, if fresh, get some smoke on them at the same time.

[jitsntricks]

Perfect. Thanks kind sir!