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Unread 10-18-2006, 10:34 PM   #1
smokinbadger
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Default Recipe proposal: Chili Brisket

Hi all,

I was making Chili last night and thinking about smoking a brisket this weekend, and had an idea which might combine the best of both. Before I give it a try, I'd like to get your thoughts. Here goes:

Saute a finely chopped red onion in olive oil for 3-5 minutes. Add in 4 cloves of chopped garlic and saute for a couple more minutes. Add finely chopped seeded peppers (I'm thinking a little bit of Habenero, some Pablano and Jalapeno and more Ancho and Cascabel). Add a cup or two of chicken broth, a small can of whole tomatoes and a square or semi-sweet chocolate. Allow to boil for 30 minutes. Then blend the whole mixture up to a fine puree. Inject the brisket with the mixture.

Rub the brisket with a mixture of coarse salt and black pepper, cumin, sweet paprika, brown sugar and a pinch of cayenne. Smoke at 210-225 for 6 hours, foil and continue for a total time of 1-1.5 hours per pound.

What do you think? I'm actually thinking of doing this on Sunday, but I have some time to fine tune the recipe based your input. Thanks in advance!
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Unread 10-18-2006, 10:49 PM   #2
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Honestly? I'd LOVE the injection mix with some cooked brisket cut up into it, but it is probably too much to expect all those flavors to come through once injected into meat then cooked a long time.

That said, I am always up for a cooking challenge so I'd welcome your test and feedback! The addition of chocolate has me intrigued since I assume you'll cool it before injecting?
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Unread 10-19-2006, 12:04 AM   #3
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honest opnion.. and this is just me..

i want my brisket taste like..
brisket
beef
smokey

I like to inject(if at all) with beef base, maybe mixed with some some applejuice. But not someting that will change the flavor, and not enhance it.

Just my preference.. but give yours a whirl and let us know..

Do you think(or have something) that such a chunky injection will fit thru the injector needle? Even pureed? Mine has trouble just passing rub thru it.
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Unread 10-19-2006, 12:04 AM   #4
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id cook the brisket and add it to the chili. just my .02
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Unread 10-19-2006, 09:22 AM   #5
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If you are determined to inject I'd strain out the seeds before the puree step, to avoid plugging up the needle.
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Unread 10-19-2006, 09:33 AM   #6
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I'm with Phil.
Of course I still think injecting with lobster base........
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Unread 10-19-2006, 09:44 AM   #7
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What about using the puree as a marinade or mop sauce?
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Unread 10-19-2006, 09:45 AM   #8
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I love to make brisket chili, but not chili brisket... I take leftover brisket (I intentionally make enough) and use it for the meat in my chili... it's great stuff.
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Unread 10-19-2006, 10:19 AM   #9
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Chocolate? Hmm, that's a new one to me, but I'd try it for giggles!
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Unread 10-19-2006, 10:22 AM   #10
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Quote:
Originally Posted by Arlin_MacRae
Chocolate? Hmm, that's a new one to me, but I'd try it for giggles!
I use cocoa powder in my brisket rub... quite a bit, actually.
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Unread 10-19-2006, 09:26 PM   #11
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Quote:
Originally Posted by Arlin_MacRae
Chocolate? Hmm, that's a new one to me, but I'd try it for giggles!
The more peppers I use, the more chocolate or maple syrup I use. On a recent Food Network show, Bobby Flay mentioned that the sweetness of the chocolate helps to neutralize the bitterness of the peppers while not interfering with the heat. Sounded good to me.
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Unread 10-19-2006, 09:32 PM   #12
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coffee does the same thing as chocolate.. takes away the acidity of the pepper and tomatos. i started using some Guiness or Becks Dark and it did the same thing too.
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Unread 10-19-2006, 10:56 PM   #13
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Cool thread. Has got me thinking and anxious for my new patio smoker.
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Unread 10-20-2006, 02:47 AM   #14
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Quote:
Originally Posted by cmcadams
I love to make brisket chili, but not chili brisket... I take leftover brisket (I intentionally make enough) and use it for the meat in my chili... it's great stuff.
Brisket Chilli is one of my fav use for leftovers. I have been known to smoke a brisket eat a small portion or it and turn the rest into

a) Chilli
b) Curry
c) Brisket and Ale pies
d) Brisket Wellington

I love the smokey richness.....


As for Chicken or Beef with Chili and Chocolate.....Oh my god that's nice....I'm drooling.

I sort of met my partner over Chili Chocolate Chicken!
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Unread 10-20-2006, 10:33 AM   #15
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I'm convinced. When I cook a brisket next weekend I'll inject, using a Guinness or other stout, then add some cocoa powder to my coffee rub. I might have to call it Starbucks brisket or something though... ;)
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