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Now that I can get ahold of Brisket...

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    Now that I can get ahold of Brisket...

    I haven't cooked much brisket bc it wasn't until recently that I've been able to pick up full packers without special ordering them from a butcher. Now that I have found a source, I'm ready to try some things. This was the first time I've ever separated the point and flat. Interesting process. I was amazed at just how much fat I removed. This 20lb packer came with 7lbs of fat effectively changing the price from $3.95/lb to almost $7! I'm planning on 4 different cooks. Chili con carne w 1/2 the point, which I made today and it was delicious. I follow MH's recipe. With the other 1/2 I'm going to make Jerod Broussard 's "Burnt Overalls" . Amazingly, I've never made burnt ends w brisket so i'm excited about that. I'm going to cut the flat in half and do a compare and contrast of the sous vide and regular pastrami. Here's today's chili.

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    #2
    Beautiful!

    Comment


      #3
      Always knew I was removing a bunch of fat. Never realized how much!

      Comment


        #4
        The chili con carne looks awesome. Can't wait to see the results of your other cooks.

        Comment


        • JCBBQ
          JCBBQ commented
          Editing a comment
          Thanks!

        #5
        Looking good brother

        Comment


        • JCBBQ
          JCBBQ commented
          Editing a comment
          Thanks, pal!

        #6
        Incredibly delicious lookin' chili, Amigo!

        Comment


        • JCBBQ
          JCBBQ commented
          Editing a comment
          Pretty tasty too! Thanks Mr. Bones

        #7
        Tons of fat on most packers. I had one that had a paper thin, and I mean paper thin layer of fat between the point and flat. All others, copious would be the appropriate term.

        Love Meathead's chile/chili/chilei/chilie, I just need to add plenty salt next time. The salty chips don't add near enough for me.

        Comment


        • JCBBQ
          JCBBQ commented
          Editing a comment
          Yeah, I added salt and pepper. But not that much. First time for me. Really good recipe/recipi/recipei etc..

        #8
        I was just starting to plan chili for a cook soon… I think you just moved up my timeline! Looks wonderful.

        Comment


        • JCBBQ
          JCBBQ commented
          Editing a comment
          I'll be making this again soon. It's a great recipe.

        #9
        Looks great I have a batch of ecowper Chili recipe on the stove now.
        Last edited by Pirate Scott; October 8, 2017, 03:33 PM. Reason: wrong tag

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        • ecowper
          ecowper commented
          Editing a comment
          I need to come over :-)

        #10
        Wow that looks great! I’ll be right over!

        Comment


        • JCBBQ
          JCBBQ commented
          Editing a comment
          I have leftovers....

        #11
        Chili looks great! Save the fat to grind into burger or render down for beef love.

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          #12
          That looks great.

          Comment


            #13
            Oakgrovebacon , remind me, do we use all the fat except the deckle? I did make beef love once before but it's been a long time and I vaguely remember reading not to use the deckle but can't be sure.

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            • Oakgrovebacon
              Oakgrovebacon commented
              Editing a comment
              I think you are correct to leave out deckle.

            • HorseDoctor
              HorseDoctor commented
              Editing a comment
              You can render the deckle fat for "beef love". It will break down, just not as quickly or completely as softer fat.

            #14
            That is some mighty tasty looking chili brother !! One of the largest cook offs in the country occurs every year at the Houston Livestock Show & Rodeo. It has pretty much morphed into a BBQ competition but years ago it was called the Texas Chili Cook-off. Your picture reminded me of those days, your entry looks like it would have placed well my friend !!!

            Comment


            • JCBBQ
              JCBBQ commented
              Editing a comment
              Thanks Troutman! I was actually supposed to enter a chili cook off yesterday but forgot to sign up in time. I made the chili anyway. I got a 1st place from the judges at home

            • Troutman
              Troutman commented
              Editing a comment
              That, my friend, is the best judgement in the world

            #15
            That my friend is a spectator looking chili. I would so eat that for breakfast right now!

            Comment


            • JCBBQ
              JCBBQ commented
              Editing a comment
              Oooh, good idea! And thanks.

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