(Award Winning) Smoked Brisket Chili from Salado Eggfest After Party 2014

NPHuskerFL

@henapple‌...thanks! Perhaps I can hit up the one in FL. Where do they hold that one? Or does the location vary year to year?

EggObsessed

@NPHuskerFL:  Looks like there's the Sunshine State Eggfest in Melbourne in March.  Just missed that one.  Also, in May, there's the Georgia Mountain Fest in Hiawassee, GA.

NPHuskerFL

@EggObsessed‌...thank you. Is it the same locations every year? I've never been to a Fest (just got our LBGE in Sept). Next year I would like to attend.

EggObsessed

You will absolutely love the whole Eggfest experience.  You might want to go as a taster the first time to get a good feel for what goes on, then plan to cook and share after that.  You will  learn so much and meet so many great people!

grege345

What you recommend as a substitute for the knor tomato bouillon? It's an add on item on amazon and I have no idea what that means. I had 50+$ in my cart and still said it wasn't going to ship?

QDude

grege345 said:

What you recommend as a substitute for the knor tomato bouillon? It's an add on item on amazon and I have no idea what that means. I had 50+$ in my cart and still said it wasn't going to ship?

Walmart carries it.

EggObsessed

@grege345: If you can't find it at Walmart, as QDude recommends, you can find the plain chicken flavor at most any grocery store.  That will work.  I know it sounds odd to use a chicken flavored product in a beef chili, but it works!  Good luck with finding the Knorr product.  I don't understand the "add on" things on Amazon either!

KiterTodd

EggObsessed said:

@smbishop, I put the link to it on Amazon.  I have two of them and swear by them.  They work on gas burners, glass top and coils.  It diffuses the heat so there are no hot spots on your pan.  I cook beans like this also, and marinara.  Whenever I don't use it for a long cook on the stove, I regret it. They make great gifts for people who like to cook, also!

Purchased!   I didn't even know these things existed.  Can't tell you how may long simmer soups and sauces I've scorched...then picked out little pieces of black and hoped the flavor didn't impregnate the meal.  


What a great recipe idea...AND a great way to utilize leftover brisket.  Woohoo!  Another excuse to smoke a brisket.

QUESTIONS -
1) Do you trim the remaining fat cap off the brisket pieces before you add it to the chili?
2) Do you smoke your brisket with just a rub or S&P OR do you get a full bark by rubbing it first with other mustard or sauces?  Wondering if the bark pieces are okay in the chili if so.

Thanks for sharing. 

EggObsessed

@KiterTodd:  Yea!  Glad you got the Simmer Mat.  You'll love it.  Yes, this is a great way to use up leftover brisket.  As to your questions:

Before we smoke the brisket, we trim it up pretty well, taking off all the hard fat, leaving about 1/4" on the fat cap.  Most of this fat renders nicely as it smokes.  It amazes us how little fat ends up in the chili.  There's never a layer of fat on top of the pot of chili.  So, feel free to leave the brisket fat layer as it is when it comes off the BGE after smoking.

I recommend leaving all your bark on the brisket when you add it to your chili.  This is what gives it character and makes it smokey.  We use a homemade Memphis style rub on our brisket, as well as adding a little of it to the chili.  You can Google "Memphis Style BBQ Rub" and find one to your liking.

jimkdickey

I want to try this this weekend.  Is this right above:  ½ cup + 2 TBL chili powder   Don't want to mess it up, but that seemed like alot.

QDude

It was too spicy for my taste but I'm a northerner!

henapple

Jim...I believe that's a typo. ..definitely not 1/2 cup.
@QDude‌ ...just back off the chili powder. It was too hot for the family the first time around.

EggObsessed

@QDude‌:  It's not a typo, but it's made for a Texas pallet in mind.  The chili powder I use use is Penderey's Original (not Penzy's) and to me, it's not really hot, just flavorful.  I realize everyone's tastes vary though.  

SGH

@EggObsessed‌ - First let me say congratulations. Next let me say thank you very much for posting and sharing the recipe. Book marked. This is now high on the to do list.

henapple

Sorry @EggObsessed‌. ..whew. I left it out. I'm glad I did...ouch.

jimkdickey

@EggObsessed‌, Thanks for posting this recipe.  I made it and it turned out great.  Lots of kudos from our guests on the chili.  Will be making it again for sure.

Spring Chicken

You really have to love a forum where you can ask for and get help cooking anything on the Egg, but it's even better when you can get recipes that work really well.  Even better when those recipes have won impressive awards.

Thanks for sharing the recipe with us.

That may be a good thing for you to cook in Jefferson next year.

Like many of those who tasted your chili, we're going to have to cook some ourselves.  We're just waiting for the perfect 'chili-cooking-day.'

Spring "Almost Though With The Jefferson Eggfest Movie" Chicken

Spring Texas USA

DocWonmug

Just what I was looking for to use the left over brisket. Bookmarking this one.

Congrats on the award win.

DIAD

I'm going to try this for our annual tailgate chili cook off. I have never won so I keep changing it up. I will give proper credit when I win! Does it matter if I use the point or flat? Would the point add additional fat or grease? Thanks!

EggObsessed

Use any part of the smoked brisket.  We cut it up in 1/2 inch cubes.  It's surprisingly NOT greasy, even when there is plenty of point in it.  Good luck to you!  Enjoy!

Mickey

Please bring that back in March [-O<

henapple

I'm cooking two batches for a men's group...minus a few chef's bowls. It gets rave reviews and naturally I take all the credit. Who is this @EggObsessed‌? :-?

I do cut back on the spices. The best batch I've cooked included a big pack of smoked hatch chilies.

GATraveller

Cooking up a batch of this chili for the neighbors on Halloween in the cul-de-sac.  Can't wait!!  Thank you @EggObsessed for posting the recipe.  

alynd

How big of a pot do I need for this?  I suck at math.

alynd

How big of a pot do I need for this?  I suck at math.

EggObsessed

The recipe makes about 6 quarts (gallon and a half).

GATraveller

Well........I got home last night to find my wife had used the leftover brisket for a pot of chili from a bag.   :-O #-o b-(

EggObsessed

Oooohhhhhhh nooooooooo!!

drano

I am going to make this this weekend and have a question. 3 onions sounds like a lot, is this correct or should it be 3 cups of onion? Thanks for posting this for us.

henapple

I use 3 onions...