Freezer dive — brisket chili cook underway

Absolutely brilliant idea for a throw down. In addition to the brisket I cleaned out a bunch of other things that needed to go — several of which my wife never should have put in there.

On to the cook. I’m totally making this up as I go. I think I’m going to use the two alarm chili kit initially and use the Oakridge peppers as a second dump. Peppers are from the garden — need to use what’s left up before a freeze hits.



Started by softening the onion, peppers and garlic.



After that, pretty much everyone in the pool. I decided to hold off on the Rotel, at least for now and needed a second can of beef broth. I also held off on the kidney beans till later (which I’m sure some will say should be a permanent decision) so they don’t break down excessively. I also added juice from a lime that wasn’t in the original picture to get some acid in there.



And onto the Rectec at 225.



More to come…..

onemanlan said:

Yessir! This looks great! I love saving away brisket for chili. Really amps up the chili. Also can serve to help reclaim brisket that otherwise might be under or overcooked.

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What’s this under or overcooked brisket of which you speak? I’ve never experienced that — mine are always perfect :heh:

Getting there. Meat is getting pretty tender and it’s thickening up decently. Will probably add the extra chili pretty soon. Though, might not be a bad idea to actually taste it before I do that.

Added a tablespoon of Ancho, New Mexico and Guajillo chili as a second dump. Added some cumin too just because. I did remember the beans towards the end which was good.

Overall, really happy with the results. Good flavor and a nice level of heat. I expected the meat to break down a little more but it was really tender.



Thanks for following!