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Smoked Brisket Chili...it's that time of the year.

SMITTYtheSMOKER
SMITTYtheSMOKER Posts: 2,668
edited January 2016 in EggHead Forum
First step in making up a large batch of Smoked Brisket Chili starts today.  A nice fat 14lb wagyu brisket on the Egg that will be chopped up for Saturday's chili for 26.  More pics to follow.


 

-SMITTY     

from SANTA CLARA, CA

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Comments

  • lousubcap
    lousubcap Posts: 36,882
    Every year, a great tradition.  There are gonna be 26 very happy consumers on Saturday.  Better to be lucky than good any day.  
    And that is one great looking brisket.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • MelSharples
    MelSharples Posts: 260
    Wow, some very lucky people who get to consume that! 
    LBGE 2015 - Atlanta
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  • cmac610
    cmac610 Posts: 327
    Might just have to swing by @SMITTYtheSMOKER !
    Craig aka Cmac Cooks
    Amesbury, MA
    #BGETeamGreen #TeamArteflame #TeamBarrelProof #TeamGozney
    XL BGE, Mini-Max, La Caja China, Arteflame Classic 40, Arteflame One 20, Arteflame Euro 20, Cotton Gin Harvester, Weber Classic, Gozney Dome, Anova wifi Sous Vide.
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  • KiterTodd
    KiterTodd Posts: 2,466
    F**k Yeah!!!!  :plus_one:

    If it were me, though, I'd save that Wagyu for slicing and use the Costco stuff for the chili.  :wink: 
    LBGE/Maryland
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  • ccoffey
    ccoffey Posts: 21
    Looks great!! Got any pointers for smoking a brisket for a newbie egger?
    Wesley Chapel, FL - LBGE
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  • blind99
    blind99 Posts: 4,974

    @ccoffey you have stumbled into the right place, but be prepared for information overload!  first thing to consider is if you're doing a whole packer brisket or just a flat.  For a lot of us, a whole packer is what we consider cooking a brisket.


    Check out some of the threads here, and definitely watch the Aaron Franklin videos.  Essentially you're trimming, seasoning, and cooking indirect at low to moderate temperatures with your smoking wood of choice until it's done.  I'm not a big fan of overnight cooks so I usually run 275ish.

    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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