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Brisket Chili

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Making a large pot for friends and family. 
Hope all is well for you out there, especially those dealing with the storm.
Here in Kentucky, it is just rain, but will be getting colder. 68°F in Louisville yesterday. Going down to the 20s tonight. It just fits.Just started the cook, needs about 3 hours.
"Knowledge is Good" - Emil Faber

XL and MM
Louisville, Kentucky

Comments

  • nolaegghead
    nolaegghead Posts: 42,102
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    Nice work Ron, stay healthy out there.
    ______________________________________________
    I love lamp..
  • lousubcap
    lousubcap Posts: 32,375
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    Sounds like a great cook in progress.  Glad you have surfaced.
    Stay healthy and safe out there.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
  • caliking
    caliking Posts: 18,731
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    Giddy up! I've been thinking about chili, too. Great minds think alike =)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • ColtsFan
    ColtsFan Posts: 6,342
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    Hellz yeah! Looks great, brother.
    Hope all is good on your end!
    ~ John - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

  • loco_engr
    loco_engr Posts: 5,765
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    looking good!
    aka marysvilleksegghead
    Lrg 2008
    mini 2009
    XL 2021 (sold 8/24/23)
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
  • Mr1egg
    Mr1egg Posts: 367
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    I don’t know if you ever tried meat church’s chili recipe but it is damn good. 4lb chuck roast cooked the night before and the day after put everything in a pot and smoke for 8 hours. Turns out amazing and the meat just falls apart.
  • YukonRon
    YukonRon Posts: 16,989
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    It turned out very well. I used the Salado recipe with some changes. I used smoked chipotle instead of jalapeño. About 2/3 of the celery, but added a couple dashes of celery seed, used 3.5 sweet onions instead of red onions, 2 cups of Medoc French red, (had the rest throughout the day, about 4 bowls), added 4 ounces more V8. I used bourbon smoked paprika instead of smoked paprika.

    This is delicious, a mouthful of flavor. Nothing else added, no crackers, cheese or other condiments. Just not needed.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • YukonRon
    YukonRon Posts: 16,989
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    Nice work Ron, stay healthy out there.
    Thank you Carey. Means a lot.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • YukonRon
    YukonRon Posts: 16,989
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    lousubcap said:
    Sounds like a great cook in progress.  Glad you have surfaced.
    Stay healthy and safe out there.  
    Been dealing with some shtuff lately. Trying my best to get around. One more procedure tomorrow, then we will see. Thank you Frank. Always a pleasure to see your presence.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • YukonRon
    YukonRon Posts: 16,989
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    caliking said:
    Giddy up! I've been thinking about chili, too. Great minds think alike =)
    Did you get a full frontal lobotomy too? Just kidding, the weather is turning up here, going to get colder after being in the upper 60’s. Thought the rest of this brisket might do a great chili. Turned out really good.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • YukonRon
    YukonRon Posts: 16,989
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    ColtsFan said:
    Hellz yeah! Looks great, brother.
    Hope all is good on your end!
    Thank you for the kind words, hoping all is well with you. Getting better here.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • YukonRon
    YukonRon Posts: 16,989
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    loco_engr said:
    looking good!
    Thank you, had the first bowl 4.5 hours later, it was very good.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • YukonRon
    YukonRon Posts: 16,989
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    Mr1egg said:
    I don’t know if you ever tried meat church’s chili recipe but it is damn good. 4lb chuck roast cooked the night before and the day after put everything in a pot and smoke for 8 hours. Turns out amazing and the meat just falls apart.
    I have not, but may try it on my next brisket.

    I have toyed with this recipe for years, dialing it in to a family with a unique pallet has been a journey. I think I have it close enough to please 5 completely different styles of taste.

    Not bragging, just feeling pretty good about the results. I have had some frustration along this trail.

    Thank you for the heads up. Appreciate it greatly.

    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • northGAcock
    northGAcock Posts: 15,164
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    Fine lookin chili there Ron. Stay safe out thar. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
  • caliking
    caliking Posts: 18,731
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    YukonRon said:
    caliking said:
    Giddy up! I've been thinking about chili, too. Great minds think alike =)
    Did you get a full frontal lobotomy too? Just kidding, the weather is turning up here, going to get colder after being in the upper 60’s. Thought the rest of this brisket might do a great chili. Turned out really good.
    Its been a while since I had mine. Wait... what was the middle part, again?

    Hope whatever procedure you have pending, and the other stuff, goes well, and things get sorted out. You've been missed. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • YukonRon
    YukonRon Posts: 16,989
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    Fine lookin chili there Ron. Stay safe out thar. 
    Thank you Robin. I started yesterday, but things happened, so I got back at it today.
    glad I did.  I will use this recipe going forward.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • YukonRon
    YukonRon Posts: 16,989
    Options
    caliking said:
    YukonRon said:
    caliking said:
    Giddy up! I've been thinking about chili, too. Great minds think alike =)
    Did you get a full frontal lobotomy too? Just kidding, the weather is turning up here, going to get colder after being in the upper 60’s. Thought the rest of this brisket might do a great chili. Turned out really good.
    Its been a while since I had mine. Wait... what was the middle part, again?

    Hope whatever procedure you have pending, and the other stuff, goes well, and things get sorted out. You've been missed. 
    Very kind of you, appreciate it greatly. Please tell Sruti hello, and we miss seeing you all as well.

    Me getting stuff sorted out. That’s a knee slapper. It seems I keep digging the hole deeper, trying to get out. Almost there.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • gmanrva
    gmanrva Posts: 424
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    Glad to see you back Ron!!
    LGE Mechanicsville Va, XLGE Wake Va., LGE Duck NC.
    Formely Gman2 before password debacle 
  • YukonRon
    YukonRon Posts: 16,989
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    gmanrva said:
    Glad to see you back Ron!!
    Thank you. Getting back has been a project, hopefully we have turned the corner.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky