Brisket for Chili

AleBrewer · October 2012

For those of you who use brisket in their chili....do you grind it, or cube it? When I use chuck, I usually cube into 1" cubes if I have the time. If I am in a hurry, I'll use the 3/4" plate on my grinder for a nice coarse grind.

Any recommendations on the brisket?

SamFerrise · October 2012

I take a brisket flat or point and slice it up with my knives. When I am done it looks a lot like a coarse grind and tastes great.

AleBrewer · October 2012

Thanks Sam. I ended up trying a coarse grind, but the brisket seems to just fall apart when browning it no matter how coarse you grind it. Chili turned out well in spite of that.

HDmstng · October 2012

How about smoking the entire brisket first and then chopping and using in chili?

Botch · October 2012

HDmstng said:

How about smoking the entire brisket first and then chopping and using in chili?

I've done that with a seven-bone roast, it was great!

GLW · October 2012

I've messed up a few briskets and find that a failed chopped up brisket makes great chili.

Brisket for Chili

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