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25 Hour Brisket Chili... And it will be done again!

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blasting
blasting Posts: 6,262
in EggHead Forum
Well, did my first briski on Friday.  It took almost 19 hours as I recall.  It turned out great, despite some mess ups on my part.  I fell asleep and the temp dropped to 192.  I over corrected and it went up to 290.  Live and learn.  Thanks to the quality of meat, it was still amazing.
  
The best part though, was the chili made today.  I know chili is a personal thing, much like politics and religion.  However to my taste this came out really great.  Combined with some still-warm home made bread and it was a meal I wished I could have just kept eating.

As a side note, I warmed up the food saver'd brisket in warm water.  It came out just as good as when it was fresh.  I had expected a big deterioration, but it was abundantly juicy and tasty.






Phoenix 
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Comments

  • SciAggie
    SciAggie Posts: 6,481
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    It all all looks good to me. Congrats on the brisket. I have yet to do one on the egg.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    That looks amazing- both the brisket and the chili. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • chrisc133
    chrisc133 Posts: 501
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    Looks good. I have some brisket in the freezer I plan to make chili with...just waiting for thr temp to drop some more  
    Augusta, GA
    #BGETEAMGREEN member
    MiniMax, Large, XL BGE
    Featured on Man Fire Food Season 7
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  • lewisj82
    lewisj82 Posts: 184
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    Looks great! I've got some leftover flat I need to turn into chili... just waiting on this Texas weather to turn cold.

    My brisket in the freezer is much like yours, this cook was a disaster, temp dropped, then spiked... but turned out quite nice.

    BGE XL- Tomball, TX

    "Well let me just quote the late-great Colonel Sanders, who said, "I'm too drunk to taste this chicken" - Ricky Bobby
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