brisket chili

hogzillas · 11-29-2012, 06:18 PM

I'm thinking of experimenting on some brisket chili recipes for furture tailgates. It's just me so not a big crowd to feed so no reason to cook a whole packer or even a flat but would one of those "corned beef" briskets you find at Wally World/Publix that are only a pound or so (cut from the flat I assume) work in this case? My plan would be to smoke the meat until done then start making the chili part up. I know there's several of you judges that do the take home from the grazing table for this or Brunswick stew I'm just not that kind to take home from the grazing table due to distance to drive etc. Thoughts, opinions???

aawa · 11-29-2012, 06:22 PM

If you use one of the corned beef flats, you will have to do a few soak/rinses as they are pretty salty as they have been cured already.

I made a chuck steak/country style spare ribs (pork butt that is sliced up) chili on sunday. It turned out great. My roommate and some co workers loved it.

HeSmellsLikeSmoke · 11-29-2012, 06:24 PM

Corned beef is cured. Smoked corned beef is pastrami. I don't think it would make good chili myself, but who knows?

Wampus · 11-29-2012, 07:29 PM

When I smoke whole packers, I usually just cut off the point and eat the flat. The next day after a sit in the fridge, I'll cube the point and try and trim most of the fat off of it. Then I just vacuum seal the cubed point meat and save it for chili.

Then, whenever I make up a pot of chili, I'll just grab the bag of smoked brisket point meat out of the freezer and throw it in the fridge while I start making the chili up. I always let my chili cook for at least 3 hours and throw in the brisket point at the very end just to warm through.

THIS WAY, my chili timeline isn't held hostage by having to worry about brisket.

hogzillas · 11-29-2012, 09:51 PM

The package said "Corned Beef Brisket" but didn't looked brined/cooked IIRC & seemed to have a seasoning packet in it, next time I'm in there I'll double check. So I'd be ok otherwise just that it would take less time to smoke? Failing that I probably could have a butcher I know of do a special cut of brisket for me but just thinking economics wise, it'd be cheaper to use the Wally World stuff than by butcher.

landarc · 11-29-2012, 09:58 PM

The corned beef brisket will cook up fine for chili, it is not the same a regular brisket for chili. I would use chuck steak instead of the corned beef brisket. You definitely want to soak it in clean water for at least 24 hours, changing the water every 8 hours or so.

nthole · 11-29-2012, 10:11 PM

In our grocery store they'll often have a few small parted flats. Ask, they might cut you off a hunk or have one.

Westexbbq · 11-30-2012, 10:39 AM

I am a big fan of using chuck beef roast for chili and adding some brisky flat or point is always a good idea.

(Did exactly that about 20 minutes ago to help even out a pot of red made yesterday.)

thaifighter06 · 11-30-2012, 02:12 PM

Dude, I would totally just buy a flat, smoke until 165-170 internal then cut it up and crock pot the trash out of the chili. The meat stays tender and doesn't disintegrate and gets that smoky flavor all over the place.

11-29-2012, 06:18 PM	#1
hogzillas Knows what a fatty is. Join Date: 05-10-12 Location: B'ham, AL Downloads: 0 Uploads: 0	brisket chili I'm thinking of experimenting on some brisket chili recipes for furture tailgates. It's just me so not a big crowd to feed so no reason to cook a whole packer or even a flat but would one of those "corned beef" briskets you find at Wally World/Publix that are only a pound or so (cut from the flat I assume) work in this case? My plan would be to smoke the meat until done then start making the chili part up. I know there's several of you judges that do the take home from the grazing table for this or Brunswick stew I'm just not that kind to take home from the grazing table due to distance to drive etc. Thoughts, opinions???

11-29-2012, 06:22 PM	#2
aawa is one Smokin' Farker Join Date: 07-03-12 Location: Virginia Beach Downloads: 0 Uploads: 0	If you use one of the corned beef flats, you will have to do a few soak/rinses as they are pretty salty as they have been cured already. I made a chuck steak/country style spare ribs (pork butt that is sliced up) chili on sunday. It turned out great. My roommate and some co workers loved it. __________________ Weber Mini WSM x2 Weber 22.5in OTG x2 Weber Touch and Go Performer *Sublime Smoke UDS* Maverick ET-732 World's Fastest Blue Thermapen *

11-29-2012, 06:24 PM	#3
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	Corned beef is cured. Smoked corned beef is pastrami. I don't think it would make good chili myself, but who knows? __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

11-29-2012, 07:29 PM	#4
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN Downloads: 0 Uploads: 0	When I smoke whole packers, I usually just cut off the point and eat the flat. The next day after a sit in the fridge, I'll cube the point and try and trim most of the fat off of it. Then I just vacuum seal the cubed point meat and save it for chili. Then, whenever I make up a pot of chili, I'll just grab the bag of smoked brisket point meat out of the freezer and throw it in the fridge while I start making the chili up. I always let my chili cook for at least 3 hours and throw in the brisket point at the very end just to warm through. THIS WAY, my chili timeline isn't held hostage by having to worry about brisket. __________________ Big JT's Smokin' BBQ Competition Team “If we could change ourselves, the tendencies in the world would also change. As a man changes his own nature, so does the attitude of the world change towards him. We need not wait to see what others do.” - Mahatma Gandhi

11-29-2012, 09:58 PM	#6
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	The corned beef brisket will cook up fine for chili, it is not the same a regular brisket for chili. I would use chuck steak instead of the corned beef brisket. You definitely want to soak it in clean water for at least 24 hours, changing the water every 8 hours or so. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

11-29-2012, 09:51 PM	#5
hogzillas Knows what a fatty is. Join Date: 05-10-12 Location: B'ham, AL Downloads: 0 Uploads: 0	The package said "Corned Beef Brisket" but didn't looked brined/cooked IIRC & seemed to have a seasoning packet in it, next time I'm in there I'll double check. So I'd be ok otherwise just that it would take less time to smoke? Failing that I probably could have a butcher I know of do a special cut of brisket for me but just thinking economics wise, it'd be cheaper to use the Wally World stuff than by butcher.

11-29-2012, 10:11 PM	#7
nthole Babbling Farker Join Date: 08-11-03 Location: St. Louis Downloads: 0 Uploads: 0	In our grocery store they'll often have a few small parted flats. Ask, they might cut you off a hunk or have one. __________________ Neil -- "Easy Bake Master" NB Bandera [gone to heaven...conveniently located in Long Island, NY] Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven Pork Pistols BBQ MOFO Illuminati MOINK...It's what's for linner.

11-30-2012, 10:39 AM	#8
Westexbbq Quintessential Chatty Farker Join Date: 09-02-05 Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ . Downloads: 0 Uploads: 0	I am a big fan of using chuck beef roast for chili and adding some brisky flat or point is always a good idea. (Did exactly that about 20 minutes ago to help even out a pot of red made yesterday.) __________________ Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"

11-30-2012, 02:12 PM	#9
thaifighter06 On the road to being a farker Join Date: 06-04-12 Location: Wheaton, IL Downloads: 0 Uploads: 0	Dude, I would totally just buy a flat, smoke until 165-170 internal then cut it up and crock pot the trash out of the chili. The meat stays tender and doesn't disintegrate and gets that smoky flavor all over the place. __________________ BGE XL; Masterbuilt Electric; Weber Genesis E-330; iGrill; MEGA Fast Orange Thermapen