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Brisket chili

I've read a few posts about using brisket in chili.... How exactly would you do so? For chili I always cook the meat with onions, garlic, chilis and beans (kidding, kidding) for hours until the favors meld. But if I use leftover brisket, I'll be cooking meat that's already cooked and tender... Suggestions?


  • EggcelsiorEggcelsior Posts: 12,070
    It will probably just get more moist-er and tender-er. You could also just add towards the end.

    Glad you are kidding about the beans. Your compatriots may "tex-communicate" you.
  • nolaeggheadnolaegghead Posts: 17,920
    I'd slice it up cross grain so you don't get any long chewy strands.  Avoid boiling it with the brisket, simmer very low.
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
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  • Dyal_SCDyal_SC Posts: 3,266
    It doesn't dry out in the least. Best chili I ever made was Texas style brisket chili on the is the recipe, and beans were not used. ;)
    image.jpg 158.2K
  • Great - thanks so much guys. Dyal - bookmarked you link. Really appreciate it!
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