Smoked Brisket Chili - From the Smoker to the Pot December 18, 2013
Any way you chop it, cut it, saute it, bake it or smoke it - nothing can be better than kicking up a nice pot of chili with a perfectly smoked brisket you prepared on your charcoal smoker or grill.
The fun aspect of chili is you can change it, add to it, remove things, whatever you want to do to enhance certain parts. I took a perfectly smoked brisket that I used the John Henry Mojave Garlic Pepper rub ( we proudly offer John Henry products), plenty of course ground pepper, kosher salt and paprika for this particular brisket. I smoked it for 12 hours with Oak and Apple at 235. After 12 hours I removed it from the smoker and put it in the oven wrapped heavily in foil for another 4 hours at 235. Turned the oven off and let it rest.
The end result was tremendous. The brisket as well as a 9lb Pork Butt ( that was along for the ride in the smoker) served a team of 13 year old volleyball players and the parents. Needless to say I was most impressed with their appetite. A 12lb brisket was demolished down to about 4 lbs. I guess they enjoyed it.
Well now it was time for me to enjoy it even more - I had fun incorporating it into a nice large pot of perfectly blended spices and pure chili powders ( do not use chili powder blends, please) For this pot I used New Mexico and Ancho chili powder, but you can experiment with different chilies for different flavors and heat level. That's the fun part of chili. This chili is pure Texas chili which means NO BEANS. Please try without the beans first, they can always be added later for personal preference.
Give this recipe a shot and let us know what you think, what you changed or added or it was perfect as is and thoroughly enjoyed. To get the full recipe click this link - SMOKED BRISKET CHILI