View Single Post
Old 11-29-2012, 03:32 PM   #1
Just BS
is one Smokin' Farker
Join Date: 09-10-12
Location: Lost in the woods, somewhere in the PNW
Default 24 Hour Burnt Ends Chili

I broke off my engagement with my fiance on Thanksgiving and had no idea what to do with myself, so I headed to the local Smart & Final on Friday to see what they had. A 13 pound Choice Brisket seemed like as good a starting place as any.

Trimmed it up a bit and rubbed it down with granulated garlic, onion powder, black pepper and salt. Put it on the UDS at 8p, dialed in the temp to 225, and let her go. Set the alarms on my Maveric ET-732 for 200 to 250. It woke me up at 11:30p as crept up to 250 so I got up and fiddled with the intakes. Woke me up again around 2a as it dropped below 200. Some more tweeking and it ran fine the rest of the night as I woke up once around 4a and it was in the 230's and when I awoke at 7a and it was 220.

I didn't even look at it until 10 but the flat was still tuff to probe and only around 190 IT. Checked again at 12:30 and it was still tuff and only in the high 190's. Let it go until 2:30p and it was as soft as butter with an IT of 207 so I pulled it and let it rest.

Made up some homemade Mac n Cheese (can of chedder cheese soup w/milk, a cup of graded chedder cheese and some parmesian) and doctored up a can of baked beans (mustard, bbq sauce & brown sugar). Sliced up the flat and put it on a plate. Not too bad for my first ever brisket, if I do say so myself.

Cubed up the point, seasoned with some season salt, chili powder and pepper and put it back on the smoker. Smoked for a couple more hours, turned over, re seasoned for a few more hours and one more time for good measure, removing from the smoker at 8p., hence the term 24 Hour Burnt Ends.

Anyways, I was stuffed so I wrapped up the burnt ends for the next day, which was Sunday. I didn't really feel like shopping so I went with what I had on hand. Sauteed the onions, garlic and peppers. Drained the canned goods and added to the pan. Beer. Added some chili powder and cumin. Stirred in the burnt ends. I covered the skillit with foil and put it on the smoker, which wasn't necessary, but hey this is BBQ!

Then I kicked back and enjoyed a day of football.
Attached Images
File Type: jpg 1.jpg (6.4 KB, 238 views)
File Type: jpg 2.jpg (5.5 KB, 238 views)
File Type: jpg 3.jpg (52.0 KB, 240 views)
File Type: jpg 4.jpg (40.4 KB, 237 views)
File Type: jpg 7.jpg (44.9 KB, 237 views)
File Type: jpg 9.jpg (52.0 KB, 238 views)
File Type: jpg 10.jpg (20.3 KB, 238 views)
File Type: jpg 5.jpg (46.5 KB, 236 views)
File Type: jpg 6.jpg (37.8 KB, 236 views)
File Type: jpg 8.jpg (30.0 KB, 236 views)
Just BS is offline   Reply With Quote

Thanks from: --->