ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 11-29-2012, 07:18 PM   #1
hogzillas
Full Fledged Farker
 
hogzillas's Avatar
 
Join Date: 05-10-12
Location: B'ham, AL
Downloads: 0
Uploads: 0
Default 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???
hogzillas is offline   Reply With Quote


Unread 11-29-2012, 07:22 PM   #2
aawa
Babbling Farker

 
aawa's Avatar
 
Join Date: 07-03-12
Location: Virginia Beach
Downloads: 0
Uploads: 0
Default

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.
__________________
~Ren
Sublime Smoke Barbecue - Follow us on Facebook
Weber Performer x2
Weber Mini WSM
Sublime Smoke UDS
Lazy man Pitmaster IQ110 w/ rainbox

Superest Fasterest Blue Thermapen

Want to meet some others with the obsession of BBQ? Clicky for the planning of the Virginia/Mid-Atlantic Brethren Bash
aawa is offline   Reply With Quote


Unread 11-29-2012, 07:24 PM   #3
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

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-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


Thanks from:--->
Unread 11-29-2012, 08:29 PM   #4
Wampus
somebody shut me the fark up.

 
Wampus's Avatar
 
Join Date: 06-05-09
Location: Mooresville, IN
Downloads: 0
Uploads: 0
Default

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

"Oh, I donít reject Christ. I love Christ. Itís just that so many of you Christians are so unlike Christ."
-Mahatma Gandhi
Wampus is offline   Reply With Quote


Unread 11-29-2012, 10:51 PM   #5
hogzillas
Full Fledged Farker
 
hogzillas's Avatar
 
Join Date: 05-10-12
Location: B'ham, AL
Downloads: 0
Uploads: 0
Default

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.
hogzillas is offline   Reply With Quote


Unread 11-29-2012, 10:58 PM   #6
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: Saint Leanders Parish, CA
Downloads: 0
Uploads: 0
Default

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.
__________________
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Unread 11-29-2012, 11:11 PM   #7
nthole
Babbling Farker

 
nthole's Avatar
 
Join Date: 08-11-03
Location: St. Louis
Downloads: 0
Uploads: 0
Default

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.
nthole is offline   Reply With Quote


Unread 11-30-2012, 11:39 AM   #8
Westexbbq
somebody shut me the fark up.

 
Westexbbq's Avatar
 
Join Date: 09-02-05
Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .
Downloads: 0
Uploads: 0
Default

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!"


Westexbbq is offline   Reply With Quote


Unread 11-30-2012, 03:12 PM   #9
thaifighter06
On the road to being a farker
 
Join Date: 06-04-12
Location: Wheaton, IL
Downloads: 0
Uploads: 0
Default

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
thaifighter06 is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 10:04 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.