1st chili cooks off (brisket advice needed)

Que-Dawg · 05-25-2009, 06:29 PM

Well my parents and wife entered me in our boat docks annual chili cook off next month. The last few years have been pretty darn good. I have been playing around with a brisket chili that everyone seems to enjoy. I think I may have a shot… BUT everything has to be cook on sight. And as we all know brisket will take some time. Has anyone done a point on high temp instead of low and slow? For high on a point at what temp and about how long before a pick goes in like butter?

Ron_L · 05-25-2009, 06:45 PM

How much time do you have? Even at 350 or so a point may take three or four hours. You may be better off going with beef or pork (or both!) and cube them fairly small. Also, we tasted a chili this weekend that had chorizo in it. It was very good.

bbqfans · 05-25-2009, 07:45 PM

I would say that it will take longer to do it in one piece, as usual;see where I'm going?

Take the flat of a Brisky and chop it up small like,place it on one of those grill trays with the holes all over it,then smoke it for an hour or so...a little heavy on the smoke(now that's not charcoal or brickettes,use wood; or at least lump).Doesn't matter if it's done,you got the flavour,so just continue as you would with any other chili.

Good luck and let me know if it works.I have not tried it as I just thought of it on reading your post.

But it should go fine.Remember,practice,practice,practice

bbqfans aka Old School BBQ
HAPPY SMOKES:)-

thirdeye · 05-25-2009, 08:11 PM

Here is how I do chuck for stews and pot pies and such. It might work for brisket. Something else to consider is grinding the brisket coarse and doing it in a pan in your cooker. Mrs ~t~ developed this method of seasoning the pork for her green chili while it's raw, then baking it without stirring it. It gives the meat a great flavor and eliminates a couple of spice dumps during the cook.

Que-Dawg · 05-25-2009, 09:15 PM

Quote:

Originally Posted by Ron_L

How much time do you have? Even at 350 or so a point may take three or four hours. You may be better off going with beef or pork (or both!) and cube them fairly small. Also, we tasted a chili this weekend that had chorizo in it. It was very good.

Still trying to find out. But with my luck not enough time.

Que-Dawg · 05-25-2009, 09:17 PM

Bbqfans and thirdeye I think you all are on it. I will try this this week sometime.

Chipper · 05-26-2009, 06:00 AM

I feel the key to a good chili is the spices. Make sure you you use the freshest stuff you can find.

Munkee's Pit · 05-26-2009, 06:40 AM

Find a meat locker that will sell a pre-smoked brisket. Or, smoke one yourself and cryovac it so it looks like you bought it that way. I don't see it any different than teams starting with canned chili and adding to it. You are still making the end product on-site. For what it is worth, the MOFO Brisket Chili recipe in the recipe section has won once and placed second twice for me. Just go light on the chili powder.

05-25-2009, 06:29 PM	#1
Que-Dawg is One Chatty Farker Join Date: 01-11-09 Location: somerset, kentucky	1st chili cooks off (brisket advice needed) Well my parents and wife entered me in our boat docks annual chili cook off next month. The last few years have been pretty darn good. I have been playing around with a brisket chili that everyone seems to enjoy. I think I may have a shot… BUT everything has to be cook on sight. And as we all know brisket will take some time. Has anyone done a point on high temp instead of low and slow? For high on a point at what temp and about how long before a pick goes in like butter? __________________ [COLOR=darkred][B][FONT=Georgia]BBQ Naked, & Toast Your Bunz[/FONT].[/B][/COLOR]

05-25-2009, 06:45 PM	#2
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	How much time do you have? Even at 350 or so a point may take three or four hours. You may be better off going with beef or pork (or both!) and cube them fairly small. Also, we tasted a chili this weekend that had chorizo in it. It was very good. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

05-25-2009, 07:45 PM	#3
bbqfans Full Fledged Farker Join Date: 11-12-08 Location: Gibsonburg,Ohio	Quedog ;}- I would say that it will take longer to do it in one piece, as usual;see where I'm going? Take the flat of a Brisky and chop it up small like,place it on one of those grill trays with the holes all over it,then smoke it for an hour or so...a little heavy on the smoke(now that's not charcoal or brickettes,use wood; or at least lump).Doesn't matter if it's done,you got the flavour,so just continue as you would with any other chili. Good luck and let me know if it works.I have not tried it as I just thought of it on reading your post. But it should go fine.Remember,practice,practice,practice bbqfans aka Old School BBQ HAPPY SMOKES:)-

05-25-2009, 08:11 PM	#4
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	Here is how I do chuck for stews and pot pies and such. It might work for brisket. Something else to consider is grinding the brisket coarse and doing it in a pan in your cooker. Mrs ~t~ developed this method of seasoning the pork for her green chili while it's raw, then baking it without stirring it. It gives the meat a great flavor and eliminates a couple of spice dumps during the cook. __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

05-25-2009, 09:17 PM	#6
Que-Dawg is One Chatty Farker Join Date: 01-11-09 Location: somerset, kentucky	Bbqfans and thirdeye I think you all are on it. I will try this this week sometime. __________________ [COLOR=darkred][B][FONT=Georgia]BBQ Naked, & Toast Your Bunz[/FONT].[/B][/COLOR]

05-26-2009, 06:00 AM	#7
Chipper is one Smokin' Farker Join Date: 09-09-08 Location: Red Lion, PA	I feel the key to a good chili is the spices. Make sure you you use the freshest stuff you can find. __________________ Backwoods- Competitor "The Twins"- 2 Large Grill Domes The "New" Twins- 2 Meadow Creek PR72G's Weber Smokey Mountain Kamado #7 [URL="http://www.redlionspicyfoods.com"]www.bigchippersbbq.com[/URL] [IMG]file:///C:/DOCUME%7E1/CHARLE%7E1/LOCALS%7E1/Temp/moz-screenshot.png[/IMG]

05-26-2009, 06:40 AM	#8
Munkee's Pit On the road to being a farker Join Date: 09-16-07 Location: Columbia, MO	Find a meat locker that will sell a pre-smoked brisket. Or, smoke one yourself and cryovac it so it looks like you bought it that way. I don't see it any different than teams starting with canned chili and adding to it. You are still making the end product on-site. For what it is worth, the MOFO Brisket Chili recipe in the recipe section has won once and placed second twice for me. Just go light on the chili powder. __________________ [FONT=Arial][SIZE=3][B]Phil Schaefer[/B][/SIZE][/FONT] [FONT=Arial]Natural Born Grillers[/FONT] [FONT=Arial]Large Spicewine [/FONT] [FONT=Arial]Weber Kettle[/FONT] [B][FONT=Arial][SIZE=3]Vice President Beta Beta Que Society[/SIZE][/FONT][/B]

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