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Brisket for Chili

For those of you who use brisket in their chili....do you grind it, or cube it? When I use chuck, I usually cube into 1" cubes if I have the time. If I am in a hurry, I'll use the 3/4" plate on my grinder for a nice coarse grind.

Any recommendations on the brisket?
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Comments

  • I take a brisket flat or point and slice it up with my knives. When I am done it looks a lot like a coarse grind and tastes great.

    Simple ingredients, amazing results!
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  • AleBrewerAleBrewer Posts: 555
    Thanks Sam. I ended up trying a coarse grind, but the brisket seems to just fall apart when browning it no matter how coarse you grind it. Chili turned out well in spite of that.
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  • HDmstngHDmstng Posts: 152
    How about smoking the entire brisket first and then chopping and using in chili?
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  • BotchBotch Posts: 2,966
    HDmstng said:
    How about smoking the entire brisket first and then chopping and using in chili?
    I've done that with a seven-bone roast, it was great!  
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    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
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  • GLWGLW Posts: 178
    I've messed up a few briskets and find that a failed chopped up brisket makes great chili.
    When in doubt add more pepper.
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