It’s brisket chili season

Chdamn

Chdamn

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Pics to follow as it goes.

Trying a quicker way to cook the brisket today.

I usually smoke for 6 hours at 225-250 and then wrap and cook for another 6 at 250.

Read you can smoke at 275 for 5-5.5 hours then wrap for 3. Supposed to be just as tender.

I put a tin tray of water and bourbon under the brisket to keep the bottom from burning.
 
I made some horribly disappointing “chili” yesterday. Trying to appease the wife and kids..I need to just make a separate pot for myself. It was basically hamburger and tomato soup.

I feel shame.
 
Chdamn said:
5.5 hours in. Internal temp was 160 so I went ahead and wrapped it.

Has a nice bark forming.

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I have a nice brisket in the freezer I need to cook. Are you wrapping in foil or paper? I’ve only cooked a few briskets but have always heard to wrap in paper.
 
Carolinatlc said:
I have a nice brisket in the freezer I need to cook. Are you wrapping in foil or paper? I’ve only cooked a few briskets but have always heard to wrap in paper.
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Wrap in rye bread. 😉
 
Carolinatlc said:
I have a nice brisket in the freezer I need to cook. Are you wrapping in foil or paper? I’ve only cooked a few briskets but have always heard to wrap in paper.
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I, too, have a brisket in the freezer, also.

Is chili the way to cover for a bad brisket? If so, I'll need to be getting the chili ingredients on hand.
 
Carolinatlc said:
I have a nice brisket in the freezer I need to cook. Are you wrapping in foil or paper? I’ve only cooked a few briskets but have always heard to wrap in paper.
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I have always used foil.

I bought paper to try but the issue is that it will not stay folded like foil does and it doesn’t hold the juices in as well.

What I’ve been doing lately is wrapping in paper and then wrapping in foil around the paper and it’s been producing great results.

Buuuuut I couldn’t find my damn roll of paper anywhere this morning so foil only today.
 
kcult said:
I, too, have a brisket in the freezer, also.

Is chili the way to cover for a bad brisket? If so, I'll need to be getting the chili ingredients on hand.
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No way. The better the brisket the better the chili.

You only use 1.5 to 2 pounds of it for the chili.

After trimming and cooking my 15 lb brisket should net me about 10 lbs so 8 to eat and 2 for the chili.
 
Just went to check the temp and make sure we hadn’t stalled. Still an hour left to go on my original cook time.

She’s already at 204 so I’m pulling it off an hour early to rest.

I can tell it’s tender by how hard it was to carry. Tried to fall apart on me.

Your results may very and I won’t know how good a smoke it has till I cut it up in a bit.

But a brisket in 8 hours is pretty awesome in my book.
 
Chdamn said:
I have always used foil.

I bought paper to try but the issue is that it will not stay folded like foil does and it doesn’t hold the juices in as well.

What I’ve been doing lately is wrapping in paper and then wrapping in foil around the paper and it’s been producing great results.

Buuuuut I couldn’t find my damn roll of paper anywhere this morning so foil only today.
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The first one I cooked I didn't have paper and just wrapped in foil. It was good but not great. Pretty much what I expected of a first brisket. The next couple I wrapped in paper and they were excellent. I don't think I did anything different other than the wrap. Maybe I paid better attention or maybe it was just better meat, who knows. Definitely going to do the chili this time with some of the meat. That sounds fantastic.
 
Food Lion had packer briskets on sale the other day. I just could not psych myself up for the time and attention it would need to be done right. I will just go to Redneck BBQ lab on burnt ends day.
 
I’m not sure you should let your family eat that. I better come over and taste that chili first. I’d had for you to feed subpar chili to the fam.
 
Just ftr this brisket has a smoke ring but it wasn't huge.

It's tender but doesn't fall apart. Easy to slice.

I prefer fall apart brisket. The extra time at a lower temp does that.

But I'll do this again if I don't have 12 hours to cook one. It's still pretty good.
 
And this is the recipe I use.

It makes a really well balanced chili. It’s a little sweeter than most chilis but that balances the acidity really well.

It’s not too spicy but you can add to your own bowl.

Recipes | Oklahoma Joe's®

Whether you're smoking low and slow or charcoal grilling, we have the recipe for you. From pork, chicken and beef to BBQ sauce and rubs, you're sure to find what you're looking for.
www.oklahomajoes.com www.oklahomajoes.com

Only thing I change is I use one can of black beans instead of 2 cans of kidney.

And I pour about a half can of beer in.

And last I use 2 lbs of brisket instead of 1.5. Because nobody ever said “I wish this dish had less brisket”.
 
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Chdamn said:
Just ftr this brisket has a smoke ring but it wasn't huge.

It's tender but doesn't fall apart. Easy to slice.

I prefer fall apart brisket. The extra time at a lower temp does that.

But I'll do this again if I don't have 12 hours to cook one. It's still pretty good.
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See you should have had me had me come try it out first. I wouldn’t have let your family eat bad chili
 
Average Joe said:
See you should have had me had me come try it out first. I wouldn’t have let your family eat bad chili
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Lol. It’s still good. Still tender it just doesn’t fall apart like I usually like.

It’s actually perfect for the chili as it maintains the cubes it’s cut in.
 
Chdamn said:
Lol. It’s still good. Still tender it just doesn’t fall apart like I usually like.

It’s actually perfect for the chili as it maintains the cubes it’s cut in.
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For me, chili is like homemade soup. Always better the next day after had time for all the flavors to blend together better.
 
Chdamn said:
And I pour about a half can of beer in.
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When I saw the ingredients pic above I thought "Where's the beer?". Chili just doesn't taste right (to me) without beer in it.
 
An easy cheat to this recipe is to smoke a chuck roast instead of a brisket. Smaller, cheaper and cooks quicker. Not quite a brisket, but in chili most people can‘t tell the difference. But @Chdamn is correct, it’s a really good, balanced recipe.
 
mj1angier said:
Things that I have found that bring out another level of flavor to chili or stews:

Use a porter or stout beer- not one of the flavored ones- it makes a deeper taste to me.

And black garlic - http://blackgarlic.com/ . It brings a subtle sweet flavor
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Interesting. I need to give this a try.
 
CZfool68 said:
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Didn’t follow a recipe, just kinda did my own thing. Used a coffee grinder to grind some dried peppers. That usually adds some depth to the flavors. Threw a cinnamon stick in there too. Do I need to hunt that down or do they pretty much dissolve?
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Good looking chili. Think I will head out here in a little bit and get some fresh peppers to cut up. Thinking about after it’s done I put it on the smoker for some extra flavor. Never added some smoke.
 
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