Hello folks,
I bought a small packer brisket and six short ribs to go over the top of my chili, or as Texans would call it, meat stew with beans. I had them separate the flat and the point and course going 1/2 the flat. Now I have just under 3.5 lbs of ground flat and about 2.5 lbs of bone in short ribs. I'd like it be fully long simmered and ready to serve Saturday afternoon. I was considering smoking the meat over the top Friday after work. When its to temp, i.e., 165 internal, break up the brisket loaf and cut the short rib meat off the bone, chop and put it in the stew pot - Dutch oven and cool. Then the next morning, put it back on the pit to simmer low & slow for 8 of 10 hours. I love long simmered chili, plus, it is brisket and ribs after all and want to break down the muscle fibers and render the fat.
Does anyone see any downsides to doing this in two shifts?
Thanks in advance!
JD
I bought a small packer brisket and six short ribs to go over the top of my chili, or as Texans would call it, meat stew with beans. I had them separate the flat and the point and course going 1/2 the flat. Now I have just under 3.5 lbs of ground flat and about 2.5 lbs of bone in short ribs. I'd like it be fully long simmered and ready to serve Saturday afternoon. I was considering smoking the meat over the top Friday after work. When its to temp, i.e., 165 internal, break up the brisket loaf and cut the short rib meat off the bone, chop and put it in the stew pot - Dutch oven and cool. Then the next morning, put it back on the pit to simmer low & slow for 8 of 10 hours. I love long simmered chili, plus, it is brisket and ribs after all and want to break down the muscle fibers and render the fat.
Does anyone see any downsides to doing this in two shifts?
Thanks in advance!
JD
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