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Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

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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: 155
    How about smoking the entire brisket first and then chopping and using in chili?
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  • BotchBotch Posts: 3,062
    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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  • 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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