Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

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: 14,095
    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: 27,868
    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.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • Dyal_SCDyal_SC Posts: 4,838
    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. ;)
  • Great - thanks so much guys. Dyal - bookmarked you link. Really appreciate it!
Sign In or Register to comment.
Click here for Forum Use Guidelines.