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Smoked brisket chili

Wanted to post a pic of the brisket chili I’m making. Cooked everything the night before and now letting it all simmer under 225 for 8 hours. I made this before but never with brisket. I’m excited for this one. Using hickory chunks for the smoke. 

Comments

  • Mr1egg
    Mr1egg Posts: 366
    Also how do u guys get ur pics to not flip around when posting. I kept flipping the original pic to see if this forum would flip it the right way but it’s always sideways.
  • Mr1egg said:
    Also how do u guys get ur pics to not flip around when posting. I kept flipping the original pic to see if this forum would flip it the right way but it’s always sideways.
    Just edit the photo a bit before posting. I just crop the edges a little and that does the trick.
    "I've made a note never to piss you two off." - Stike
  • Mr1egg
    Mr1egg Posts: 366
    Mr1egg said:
    Also how do u guys get ur pics to not flip around when posting. I kept flipping the original pic to see if this forum would flip it the right way but it’s always sideways.
    Just edit the photo a bit before posting. I just crop the edges a little and that does the trick.
    Weird, thanks a lot. 
  • Mr1egg said:
    Mr1egg said:
    Also how do u guys get ur pics to not flip around when posting. I kept flipping the original pic to see if this forum would flip it the right way but it’s always sideways.
    Just edit the photo a bit before posting. I just crop the edges a little and that does the trick.
    Weird, thanks a lot. 
    You bet.  That chili looks friggin amazing by the way.
    "I've made a note never to piss you two off." - Stike
  • Mr1egg
    Mr1egg Posts: 366
    Mr1egg said:
    Mr1egg said:
    Also how do u guys get ur pics to not flip around when posting. I kept flipping the original pic to see if this forum would flip it the right way but it’s always sideways.
    Just edit the photo a bit before posting. I just crop the edges a little and that does the trick.
    Weird, thanks a lot. 
    You bet.  That chili looks friggin amazing by the way.
    Thank you, I followed the meat church chili recipe. Used brisket instead of chuck roast, can’t wait to eat this after a few more hours. 
  • Langner91
    Langner91 Posts: 2,120
    Mr1egg said:
    Also how do u guys get ur pics to not flip around when posting. I kept flipping the original pic to see if this forum would flip it the right way but it’s always sideways.
    The good news is that most of us have gotten used to cocking our head sideways to look at pictures.
    Clinton, Iowa
  • Mr1egg
    Mr1egg Posts: 366
    Langner91 said:
    Mr1egg said:
    Also how do u guys get ur pics to not flip around when posting. I kept flipping the original pic to see if this forum would flip it the right way but it’s always sideways.
    The good news is that most of us have gotten used to cocking our head sideways to look at pictures.
    Lol I can’t believe this forum hasn’t fixed that problem yet, I’m sure it’s an easy fix.
  • Your chili looks great. I am interested in your drink of choice. Any good?
    Greensboro North Carolina
    When in doubt Accelerate....
  • Looks good! I would like to try this. I googled that recipe and wanted to ask you some questions on yours.

    It called for ground brisket. Did you do that too? How did you grind it? I don't have a grinder...so thinking some type of food processor?
    What seasoning did you use? I'm tempted to buy their Texas Chili seasoning...I like trying new stuff.

    I noticed your pot looks like steel. I have a cast iron pot I'm wanting to try out, would it cook differently (slower/faster) in it? did you keep the lid on the chili? Dome open or closed?
  • Mr1egg
    Mr1egg Posts: 366
    Looks good! I would like to try this. I googled that recipe and wanted to ask you some questions on yours.

    It called for ground brisket. Did you do that too? How did you grind it? I don't have a grinder...so thinking some type of food processor?
    What seasoning did you use? I'm tempted to buy their Texas Chili seasoning...I like trying new stuff.

    I noticed your pot looks like steel. I have a cast iron pot I'm wanting to try out, would it cook differently (slower/faster) in it? did you keep the lid on the chili? Dome open or closed?
    I cooked a 18lbs brisket the week before and cut it in half, ate the point and cubed up the flat and put it in the freezer for a week. When I decided to make this chili I added the cubes I didn’t grind the brisket down. 

    With seasoning I used salt, pepper, garlic and Stubbs brand bbq seasoning. I really want to try their chili seasoning but it’s expensive on Amazon for me so we’ll see if I pull the trigger one day. 

    Ya the pot that I have is a ss pot, in the video he uses a cast iron Dutch oven and says to let it cook for 6-8 hours. I think the cooking time will be the same. I like the smoky flavor that goes into the chili so I keep the lip off the entire time but keep in mind when the lid is off for 8 hours a lot of the broth and sauce evaporates so I would recommend putting a lot of both in and letting it go down. Dome closed entire time at 225 or less. Since everything is cooked your just letting it simmer all together.

    what’s great about this recipe is that everything is cooked already so me and my family eat it throughout the entire cook. Whoever is hungry just goes to the egg and takes a bowl. The longer you let it cook the more the meat falls apart and turns into butter.
  • Mr1egg
    Mr1egg Posts: 366
    Your chili looks great. I am interested in your drink of choice. Any good?
    It’s good, this was my first time drinking it. I think it’s literally just jack and cola lol, I find that it gets u kinda tipsy fast.