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Brisket for Chili

HoosierDanHoosierDan Posts: 76
edited 1:31PM in EggHead Forum
I have a recipe for an outstanding brisket chili I had at a restaurant. This will be the first brisket attempted on my large and have a couple of newbie questions regarding this specific application.

1. Should I buy a lower quality flat brisket or still get the full brisket?

2. Given that this brisket will end up getting cubed and cooked with the chili, do I end the cook at a lower temp than if the brisket was to be sliced and eaten?

Comments

  • I did a brisket flat for my brisket chili and cooked it 190º internal. It was one of the last things I added to the chili when cubed. I have a detailed write-up about it:

    http://www.stokinnsmokin.com/2011/02/we-are-champions-brisket-chili.html
  • fire eggerfire egger Posts: 1,124
    I would think about the same, 195-200, I go by the fork test as much or more than temp, but I would also put the brisket into the chili as a very least step, dont want to overcook,just my thoughts.
  • Thanks for the quick reply and congrats on winning for best chili. Your experience is in line with what I had thought. The main reason I considered the full brisket was so I could have leftovers for sandwiches ;)
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