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

buzd504

Interesting this got bumped.  I'm pulling some brisket out of the freezer to make my variation on this today.

Raymont

Awesome recipe!!!

Jeremiah

Awesome recipe. By far the best chili I've ever had. 

sltruxell

Where is the recipe?

EggObsessed

Here you go:  http://eggheadforum.com/discussion/1163322/award-winning-smoked-brisket-chili-from-salado-eggfest-after-party-2014/p1  
OR, 
http://itsmyrub.com/award-winning-smoked-brisket-chili/

smbishop

I have made it several time, definitely my favorite, and now my daughter's favorite as well!

cheapskate

I have a chili cookoff coming up at the end of october, and am considering using this recipe, since it's been so well received.  I do have a few concerns about it, and wanted to see if you could rest my mind at ease, eggobsessed. 

First, 3 cups of celery?  In chili?  Never heard of celery in chili.  does it taste raw, like celery often does no matter how long you cook it, or does it disappear in the chili?

Secondly, 4 cloves of garlic, then 2 TABLESPOONS of granulated garlic?  In only 2 1/2 pounds of meat?  THat sounds extremely strong.  I like the flavor of garlic, but I don't want to be tasting it 2 days later.  Do you use fresh garlic, as opposed to dry?  Is that how you get away with so much?  Or is it just extremely strong with garlic.

Third, do you trim the fat off the brisket before cubing, or do you use fat and all?  Do you use the point, the flat, or both?

Fourth, it seems like a huge amount of tomatoes and liquid for only 2 1/2 pounds of meat.  Am I reading that right?

One of my pet peeves is people who leave a review about how good (or bad) a recipe is after they admit that they modified it.  I want to make it just like you did, since it's award winning.  Maybe I'll make a small brisket and do a trial run first.

Thanks in advance.

Jeremiah

If I may offer my own perspective: 
yes
no, 2 cloves
yes, trim the fat, and both point and flat
yes

We love this recipe by the way.

EggObsessed

Yes, @cheapskate, this is exactly my recipe.  Many decades ago, my grandmother taught me about putting celery and celery tops in chili.  I know it all sounds strange, but it's really good, and I've made the recipe this size as well as multiplied by 10 for chili cookoffs.  Fear not

JenGang

This recipe is perfect just as it is!  The only adjustment I make is I use half the cayenne because we have Minnesota taste buds and anything more than salt and pepper could be considered spicy to some people. 

Oh and one time I make it with smoked chuck roast because I wanted to bring it for a potluck and wasn't going to have time to do a brisket.  It was still awesome.

Photo Egg

cheapskate said:

I have a chili cookoff coming up at the end of october, and am considering using this recipe, since it's been so well received.  I do have a few concerns about it, and wanted to see if you could rest my mind at ease, eggobsessed. 

First, 3 cups of celery?  In chili?  Never heard of celery in chili.  does it taste raw, like celery often does no matter how long you cook it, or does it disappear in the chili?

Secondly, 4 cloves of garlic, then 2 TABLESPOONS of granulated garlic?  In only 2 1/2 pounds of meat?  THat sounds extremely strong.  I like the flavor of garlic, but I don't want to be tasting it 2 days later.  Do you use fresh garlic, as opposed to dry?  Is that how you get away with so much?  Or is it just extremely strong with garlic.

Third, do you trim the fat off the brisket before cubing, or do you use fat and all?  Do you use the point, the flat, or both?

Fourth, it seems like a huge amount of tomatoes and liquid for only 2 1/2 pounds of meat.  Am I reading that right?

One of my pet peeves is people who leave a review about how good (or bad) a recipe is after they admit that they modified it.  I want to make it just like you did, since it's award winning.  Maybe I'll make a small brisket and do a trial run first.

Thanks in advance.

I can't give advice on making this fantastic Chili but I have eaten it at 3 different Eggfests and it's truly great Chili.

SGH

Photo Egg said:

I have eaten it at 3 different Eggfests and it's truly great Chili.

This ^^^^^^^^^^^ speaks volumes. Brother Photo has eaten it 3 times and it was great all 3 times. There is not much left to cipher or ponder my friend. It's undoubtedly great stuff. 

Wylecyot

My two cents...I made this for the So Cal Eggfest and it was incredibly well received.  We did not modify the recipe at all.  Thanks @EggObsessed for the recipe!  It is one of our favorites!

fishindoc

Do you use both the flat and point?

RajunCajun

Thanks for the recipe.  Looks like a good one!

Photo Egg

fishindoc said:

Do you use both the flat and point?

Take a couple minutes and read though the post. It will answer all your questions.

fishindoc

Photo Egg said:

fishindoc said:

Do you use both the flat and point?

Take a couple minutes and read though the post. It will answer all your questions.

Somehow missed it. .my bad

BubbaBBQ

My company approached me after I bragged about this recipe and want me to make it for the office.  If we have 53 folks in the office, and everyone will bring other sides to eat with the chili (so I am guessing 1 bowl per person)- -how many pots/batches would you suggest I need to do?  Thanks in advance!

EggObsessed

@BubbaBBQ:  If you follow the recipe, it makes approximately a gallon and a half, which is 24 8 oz. cups.  Two batches would be 48 8 oz. cups.  I would base your decision on this, and who is attending (ie, hearty eaters, light eaters, etc.)

BubbaBBQ

Awesome!  Thank you!

fusionhq

Love this chili. I had to back out some of the spice for some weaker mouths, but I'm going to start making two--spicy and mild. Such a great recipe!!

NDG

Finally made this over the weekend . . excellent. I smoked 5lb brisket flat (after trim/smoke it was just over 2.5lb of cubes) early in the day . . and chili later that night.  The brisket breaks down so well during the simmer, and leaves you with such a satisfying bite - wow.  I love trying different chili's . . so thanks for the great recipe @eggobsessed !
 

RajunCajun

NDG.....I like the Shun....I have one just like it and love it

NDG

@rajuncajun . . good to hear! It is a workhorse . . your post reminds me . . I gotta drop it off to get sharpened this year !!

NDG

PS  . . after 2 days in fridge . . this chili was dynomite! 

BubbaBBQ

I am going to make 2 batches of the chili exactly by the recipe, and then one "milder" version for the work event.  When folks have done "milder" what adjustments does that take?  Halfing the cayenne?  Or more?  Thanks.

EggObsessed

I would recommend cutting back on the fresh jalapenos, OR taking the seeds out and using the same number.  And, reducing the cayenne couldn't hurt either.  

NDG

i took almost all seeds out, left ribs and found the recipe still had little heat.

Hotch

Try removing the Pith (Ribs) to reduce the capsaicin. The seeds are not the source of the heat in a chili pepper. Some people use gloves when doing this.

BubbaBBQ

Sounds good.  Thanks all!