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Saturday's Smoked Brisket Chile starts today.

Just started an 18lb Snake River Farms brisket on the Egg.

We'll have Smoked Brisket Chile at the shop on Saturday.

Cook's treat will be a few hot brisket sandwiches for dinner tonight.

image

 

-SMITTY     

from SANTA CLARA, CA

Comments

  • lkapigian
    lkapigian Posts: 10,708
    EggObsessed Award Winning Brisket Chili.....I don't think I did it justice........I doubled her recipe to 6 gallons but used about 14lbs of brisket.......I think I should have more than doubled the spices....It was great but I imagine hers was a lot better...Would be nice if there was a Pounds Of Brisket To Gallon Of Chili" I could have gauged it better
    Visalia, Ca @lkapigian
  • Yeah, I'm a meat heavy chili lover myself.  Do like to add beans but I try to have the brisket be the main event.   Little BBQ joint I frequent out here does a pulled pork chile, it is also very tasty.

     

    -SMITTY     

    from SANTA CLARA, CA

  • shtgunal3
    shtgunal3 Posts: 5,629
    There is a place here that does pulled pork chili too. It is really thin, almost like water. Very good stuff. Btw... The briskie looks good so far.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • lousubcap
    lousubcap Posts: 32,167
    @SMITTYtheSMOKER-dang!  That is some rarified meat to be tossing into chili :)  Your visitors will be in for quite a treat.  Enjoy!
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
  • SMITTYtheSMOKER
    SMITTYtheSMOKER Posts: 2,668
    edited January 2015
    @lousubcap-sorta cleaning out the freazer this time of the year.  We buy these by the dozen and it's time to place an order for new ones this year.  Does make some good chili though, feeding 27 at the shop this weekend.  All I can think about now is a hot brisket sandwich, just sent out the bride out for some fresh rolls. Yum

     

    -SMITTY     

    from SANTA CLARA, CA

  • wepinsf
    wepinsf Posts: 49
    You have a recipe you like to use and can share? I have some left over rib roast that I'm thinking about throwing in a chile.
  • SMITTYtheSMOKER
    SMITTYtheSMOKER Posts: 2,668
    edited January 2015

    Smitty’s  Smokehouse Brisket Chili

    Serves 8-10

    2 tablespoons vegetable oil

    4 lb  Sliced/cubed brisket smoked/cooked

    1 large onion , chopped

    1 fresh garlic clove , minced

    1 1/2 teaspoons salt

    1/4 teaspoon cayenne

    1/4 teaspoon ground cumin

    1/4 teaspoon ground oregano

    2 tablespoons chili powder

    2 (8 ounce) cans Ro-Tel tomatoes , undrained

    1 (8 ounce) can tomato sauce

    3 (16 ounce) cans dark red kidney beans , undrained

    5 1/2 ounces tomato juice

    Directions:

    1-Set up Egg direct at 350 degrees with hickory smoking wood 1-2 chunks.

    2-Heat oil in a  Dutch Oven. Brown onion and garlic; add spices stir.

    3-Add platesetter for indirect cooking, stay at 350 degrees.

    4-Add Ro-tel tomatoes, tomato sauce, kidney beans and tomato juice. Add sliced/chopped (precooked) Brisket meat. Mix well. Let simmer for 1/2 hour uncovered and 1-1/2 hours covered. (If too thick you can add additional tomato juice or water).

     

    -SMITTY     

    from SANTA CLARA, CA

  • anton
    anton Posts: 1,813
    A bunch of lucky new eggers are gonna love that, thanks for sharing the recipe Smitty! It has beans in it too!!
    8->
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
  • SMITTYtheSMOKER
    SMITTYtheSMOKER Posts: 2,668
    edited January 2015
    We're starting our approach...4 hours.

    image

    <img

     

    -SMITTY     

    from SANTA CLARA, CA

  • wepinsf
    wepinsf Posts: 49
    Yes, thank you!
  • DMW
    DMW Posts: 13,832
    I can smell it from here...
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Makes me wanna go look at eggs so I can have some of your grub. ;)
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • Jeremiah
    Jeremiah Posts: 6,412
    edited January 2015
    Have you done egrets chili? How hot is yours in comparison? The recipe looks great but damn I got some whiney picky eaters here.
    Slumming it in Aiken, SC. 
  • henapple
    henapple Posts: 16,025
    @EggObsessed‌ chili is hot if you follow the recipe. I usually back off some for people though. Just pulled a flat for requested chili. I went heavy on the chipotle chili powder in the rub...brisket has a bite.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Jeremiah
    Jeremiah Posts: 6,412
    @henapple‌ I've only done it once, left off the cumin, and went a little easy in the chili powder, and it turned out amazing. Family loved it, so did the guys at work.
    Slumming it in Aiken, SC. 
  • Black_Badger
    Black_Badger Posts: 1,182
    Great looking brisket thus far, and I appreciate the recipe. Bookmarked!

    Cheers -
    B_B
    Finally back in the Badger State!

    Middleton, WI
  • KiterTodd
    KiterTodd Posts: 2,466
    edited January 2015
    Looking forward to seeing the finished product!

    If you think of it, throw up a before and after pic of the chili.  Curious to see how it changes over the 2+ hour cooking time.   Do the beef chunks kind of fall apart with a light press of the spoon like it does for a slow cooked beef stew, etc...
    LBGE/Maryland
  • Here's a shot of the chili as it went to indirect on the Egg.  Finished product had 30% less liquid and the brisket melted in your mouth after 3 hours of simmering indirect at 300°.

    image 

     

    -SMITTY     

    from SANTA CLARA, CA

  • Finished product.
    Last bowl, for the cook to enjoy.

    image

     

    -SMITTY     

    from SANTA CLARA, CA

  • Black_Badger
    Black_Badger Posts: 1,182
    Man @SMITTYtheSMOKER, that is just a thing of beauty! Very nice cook, and great thread. Bookmarked for sure!

    Cheers -
    B_B
    Finally back in the Badger State!

    Middleton, WI