(Award Winning) Smoked Brisket Chili from Salado Eggfest After Party 2014

@EggObsessed - first, THANK YOU for sharing this recipe. I have made it 7-8 times and it is always a favorite. We just love this stuff! I have a batch on the stove right now.

As I am re-reading this thread, I have never had the Pendrey's chili powder that you use - I have always just grabbed the chili powder and other ingredients from in the spice cabinet and gone from there. What I'm saying is, I use "regular" chili powder to taste and also put in the additional spices listed in your recipe.

What I'm wondering is, I checked the Pendrey's website to order some of their Pendrey's Original and noticed that it includes many of the same ingredients as the ones shown below in your recipe. If I use the Pendrey's, do I also add the remaining spices shown below on your recipe? I am just wondering if I might be missing something by not having the exact stuff (not that I can imagine this tasting any better!). OR is the recipe that you provided in lieu of using Pendrey's and heading to the spice cabinet?

Again, thank you so much for sharing this recipe. It is a real winner!

@EggObsessed - Thank you for the quick response. You must buy that stuff by the pallet with as much of this chili as you make! I will be placing an order with Pendery's today then. I can't wait to make the next batch to experience the REAL recipe. Just hard to imagine it can be even better. 

The Cen-Tex Smoker said:

For those who want to cook this chili but don't want to cook a whole brisket, TFJ and I did this with a 3lb grass fed chuckie last week and it was out of this world. We modified a little but the idea was much the same.This is a great way to make chili! Thanks for the inspiration Bruce and kelly!

We smoked it until it hit 160 then braised it whole in the chili liquid until it fell apart. Then we shredded it. It was like a hybrid of Bruce and Kelly's chili and Clay Q's pulled beef using chili seasoning instead of BBQ. had tons of smoky flavor. we will be making chili this way from now on. 

You should be able to follow Bruce and Kelly's recipe to letter with chuckie but we were kind of playing around with different techniques so we strayed from the path a little.

Highly recommend trying their recipe and don't worry if you don't want to smoke a whole brisket- get a small chuckie and go for it.

@The Cen-Tex Smoker I have been intrigued with your approach to Kelly's chili.  We absolutely love the chili with brisket!  I have a couple of chuckies I plan on shredding and I'm thinking of trying your approach.  I hope this isn't a stupid question...but do you drop the whole chuckie into entire batch of chili to braise, or do you braise it in a cup or two of the chili liquid?

Thanks again for all your help!

Won today's company Chili contest. (2 years running now) on this recipe. Thank you very much @EggObsessed !!! Love it. 

Received this pretty cool metal model as a prize. 

Thanks @EggObsessed for giving us every reason to make brisket and award-winning chili!  I'll definitely try it very soon.

This post is always worthy of a bump to the top.  Making it again today.  And, their rubs are fantastic as well.  http://itsmyrub.com/award-winning-smoked-brisket-chili/

Its early October and yet it’s 86 degrees in Cincinnati today. Been dying to try this recipe and I happened to have some leftover brisket to dice up, so despite the warm weather, it was time for chili.

The first pic is about 45 mins on the egg and the 2nd pic is about 3 1/2 hours after I put it on. 

Turned out to be some of the best chili I’ve ever had, even though I was skeptical about the celery 

I used leftover Prime Rib from New Years. This sh!t is legit!