Brisket Chili - 3rd place winner

mgd_egg

My wife and I made a brisket chili for her office cook off and it turned out great!  She ended up taking 3rd place (one vote out of second) and it was the only chili in the top 4 that wasn't chicken.  I think our chili was just a tad bit too spicy to appeal to the masses.

Thanks again to @EggObsessed for the great recipe!

http://eggheadforum.com/discussion/1163322/award-winning-smoked-brisket-chili-from-salado-eggfest-after-party-2014#latest

The brisket was a Walmart 10 pounder @ $2.50/lb seasoned with Meat Church Holy Cow.  The point was nice and juicy but the flat was a bit dry but still great for chili. 

Sardonicus

Bravo!

SmokingPiney

Nice cook on the brisket, and the chili looks great. I would hit that hard! 

bhedges1987

can you post recipe?  I have left over brisket I was going to make a small batch of chili.

bgebrent

Awesome brother!

mgd_egg

SmokingPiney said:

Nice cook on the brisket, and the chili looks great. I would hit that hard! 

Thanks!

I used this recipe, the directions are great:

http://eggheadforum.com/discussion/1163322/award-winning-smoked-brisket-chili-from-salado-eggfest-after-party-2014#latest

johnmitchell

Congratulations on both the Brisky cook and the chili... Looks awesome from where I am sitting...

lousubcap

As above congrats on the cook and the chili!  Mighty fine eats right there.
BTW-no way chicken should be allowed in a chili contest.  

mgd_egg

lousubcap said:

As above congrats on the cook and the chili!  Mighty fine eats right there.
BTW-no way chicken should be allowed in a chili contest.  

Ha!  I was thinking I should add chicken AND brisket next year!

JRWhitee

I do a Chicago Brisket chili. I smoke the brisket the day prior and refrigerate it, then cut it into chunks and put the chili together on the egg in a dutch oven without the lid and plenty of Oak to get a nice smoke flavor. Then the secret ingredient, I add hot or mild Giardiniera the last 15 minutes, mild for the masses hot for me. It has a hint of Italian beef flavor, I know you get it MGD_EGG...Go Hawks! 

EggObsessed

Congratulations on your success, @mgd_egg!  The pictures look great!

mgd_egg

JRWhitee said:

I do a Chicago Brisket chili. I smoke the brisket the day prior and refrigerate it, then cut it into chunks and put the chili together on the egg in a dutch oven without the lid and plenty of Oak to get a nice smoke flavor. Then the secret ingredient, I add hot or mild Giardiniera the last 15 minutes, mild for the masses hot for me. It has a hint of Italian beef flavor, I know you get it MGD_EGG...Go Hawks! 

You have a lot of great tips!  Great idea on the giardiniera, I put that stuff on everything.  I can see how refrigerating the brisket would help with cutting nice little chunks and help keep a more firm texture in the chili. The oak smoke is an awesome touch too. Thanks for sharing! 

northGAcock

Get back on that horse.....you have room to improve. Only kidding of course.....congrats!

SoCalTim

@mgd_egg  .. here's a brisket tip I picked up a while back, in your first picture I noticed how you have a puddle of liquid built up right in the center. What you want to do is to create a volcano effect by putting 3 small lumps of wood under the brisket (right in the middle) - you'll never have this problem again as the liquid will roll right off.