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(Award Winning) Smoked Brisket Chili Served at Salado After Party 2014

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124

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  • marysvilleksegghead
    marysvilleksegghead Posts: 862
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    Which Penderys chili powder?  search shows 65 results :o
    Lrg 2008
    Mini 2009
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  • EggObsessed
    EggObsessed Posts: 786
    edited January 2019
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    @marysvilleksegghead :  We have always used the "ORIGINAL" flavor from Pendery's.
    https://penderys.com/chile-blend-original.html
    Kelley 
    Egging with No Joke Smoke (Bruce), enjoying small town life in Brenham, TX., the home of Blue Bell Ice Cream.  BGEs: XL, Medium,  1 MiniMax. 36" CookRite Commercial Griddle, and a Shirley Smoker.
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  • EggObsessed
    EggObsessed Posts: 786
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    @JohnInCarolina, looks like you nailed it!
    Kelley 
    Egging with No Joke Smoke (Bruce), enjoying small town life in Brenham, TX., the home of Blue Bell Ice Cream.  BGEs: XL, Medium,  1 MiniMax. 36" CookRite Commercial Griddle, and a Shirley Smoker.
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  • NJ_BBQ
    NJ_BBQ Posts: 137
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    Add me to the long list of people who have enjoyed this this recipe. Thank you!
     
    Basking  Ridge, NJ - XL with KAB
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  • unoriginalusername
    unoriginalusername Posts: 1,065
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    Question. Got a 5lbs brisket point that looks like a beauty to make this for super bowl Sunday. Do you cook the brisket a little less tender given it will be in the chili for 3 hours?

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  • EggObsessed
    EggObsessed Posts: 786
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    @unoriginalusername:  Cook the brisket as you would cook it to eat it, all the way.  The three hour cooking time allows the brisket to fall apart into silky, smaller pieces.  You don't want "chunks" of bite-sized brisket remaining in the chili.  This way allows you to fully enjoy the brisket BOTH ways!
    Kelley 
    Egging with No Joke Smoke (Bruce), enjoying small town life in Brenham, TX., the home of Blue Bell Ice Cream.  BGEs: XL, Medium,  1 MiniMax. 36" CookRite Commercial Griddle, and a Shirley Smoker.
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  • unoriginalusername
    unoriginalusername Posts: 1,065
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    EggObsessed said:
    @unoriginalusername:  Cook the brisket as you would cook it to eat it, all the way.  The three hour cooking time allows the brisket to fall apart into silky, smaller pieces.  You don't want "chunks" of bite-sized brisket remaining in the chili.  This way allows you to fully enjoy the brisket BOTH ways!
    Thanks. Agree with this recipe being awesome. Was a big hit 

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  • Daddyshack
    Daddyshack Posts: 179
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    Made today for concession stand at son’s hoop game. Big success.  Thanks for recipe 
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  • JonHalestrap
    JonHalestrap Posts: 53
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    henapple said:

    ½ cup + 2 TBL chili powder (I use Pendery’s Original Chile Blend which is available in the Central Market bulk section or here:  http://www.penderys.com/ )

    2 tsp. smoked paprika

    2 tsp. cayenne

    1 TBL cumin

    2 tsp. Mexican oregano

    2 tsp. granulated onion

    2 tsp. granulated garlic

    Is this a substitute if you cannot get Pembery chilli?
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  • EggObsessed
    EggObsessed Posts: 786
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    Just use the best quality chili powder you can find in your area.  Maybe read some online reviews of brands of chili powders.
    Kelley 
    Egging with No Joke Smoke (Bruce), enjoying small town life in Brenham, TX., the home of Blue Bell Ice Cream.  BGEs: XL, Medium,  1 MiniMax. 36" CookRite Commercial Griddle, and a Shirley Smoker.
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  • NDG
    NDG Posts: 2,431
    edited October 2020
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    Finally ordered from PENDERYS CHILI BLEND but still hasnt arrived  :|  and I have to cook tmrw morn, so I will have to use the leftover PENZEYS CHILI 3000 I have.  Those company names are similar . . weird.  

    @EggObsessed I am Reading over this post again . . it seems like ppl are confused as your ingredients list "1/2 cup +2 TBL Chili Powder" then just below you list additional common spices that make up Chili Powder.   

    Just to clarify . . . the spices you list below "chili powder" (such as smoked paprika / cayenne / cumin) need to be added IN ADDITION to the "1/2 cup +2 TBL Chili Powder". . correct? 
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • EggObsessed
    EggObsessed Posts: 786
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    NDG said:
    Finally ordered from PENDERYS CHILI BLEND but still hasnt arrived  :|  and I have to cook tmrw morn, so I will have to use the leftover PENZEYS CHILI 3000 I have.  Those company names are similar . . weird.  

    @EggObsessed I am Reading over this post again . . it seems like ppl are confused as your ingredients list "1/2 cup +2 TBL Chili Powder" then just below you list additional common spices that make up Chili Powder.   

    Just to clarify . . . the spices you list below "chili powder" (such as smoked paprika / cayenne / cumin) need to be added IN ADDITION to the "1/2 cup +2 TBL Chili Powder". . correct? 
    Yes, @NDG, each ingredient is added to the chili. The other ingredients you ask about are to adjust the flavors. So, yes, include every ingredient on the list.

    I'm sorry to hear that your Pendery's hasn't arrived. I did an order recently and it was pretty slow getting to me. I'm sure your Pendzey's will be fine, but, honestly, even though the names are similar, the quality of the products are not. Pendery's is a Texas company, and they know chiles and Texas flavors, which are perfect for the chili.  Don't worry about using Penzey's, but please give your next batch a try when the Pendery's gets to you.  You won't be disappointed.
    Kelley 
    Egging with No Joke Smoke (Bruce), enjoying small town life in Brenham, TX., the home of Blue Bell Ice Cream.  BGEs: XL, Medium,  1 MiniMax. 36" CookRite Commercial Griddle, and a Shirley Smoker.
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  • NDG
    NDG Posts: 2,431
    edited October 2020
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    @EggObsessed thanks for quick reply - I have made your chili many time now and always great, but I wanted to clarify the ingredient list.  

    This time I am doing a double batch, I guess I’ll use a large stock pot instead of 2 Dutch Ovens :s



    I am certainly excited to try the PENDERYS blend (If it ever arrives) to compare - I will let you know !!  

    Actually one last Q . . I just used S&P on brisket so wonder what kind of rub (I have no generic bbq rub) would work to add in - or I can just skip it ?
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • EggObsessed
    EggObsessed Posts: 786
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    @NDG said: Actually one last Q . . I just used S&P on brisket so wonder what kind of rub (I have no generic bbq rub) would work to add in - or I can just skip it ?

    I never have mentioned this because I don't want to break any rules, but since you are asking.....

    My husband and I have a small rub business, www.itsmyrub.com, and we use the "Power Blend" rub in our chili, among a million other uses. The rub has 21 herbs and spices in it, and has a smokey flavor from smoked paprika, along with celery salt and celery seed, which enhances the ingredients that are already in the chili.  You can find our EXACT Smoked Brisket Chili recipe on our website. 
    Kelley 
    Egging with No Joke Smoke (Bruce), enjoying small town life in Brenham, TX., the home of Blue Bell Ice Cream.  BGEs: XL, Medium,  1 MiniMax. 36" CookRite Commercial Griddle, and a Shirley Smoker.
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  • smbishop
    smbishop Posts: 3,053
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    Love "It's My Rub" and this recipe.  I make it 3 or 4 times a year, and freeze.  Reheating in the Sous Vide works great!
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • EggObsessed
    EggObsessed Posts: 786
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    @NDG, I forgot to say that every time I make it, I make a 4x batch in a giant stock pot. I figure that as long as I'm going through the motions, I might as well have a lot of leftovers. Like @smbishop, I freeze mine in quart containers and either sous vide to rewarm, or just let thaw in the fridge. It's equally as good after being frozen. You'll be fine doing a double batch in one pot!
    Kelley 
    Egging with No Joke Smoke (Bruce), enjoying small town life in Brenham, TX., the home of Blue Bell Ice Cream.  BGEs: XL, Medium,  1 MiniMax. 36" CookRite Commercial Griddle, and a Shirley Smoker.
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  • Mickey
    Mickey Posts: 19,674
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    I really miss you girl. 
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • Teefus
    Teefus Posts: 1,208
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    In my version I used smoked Chuck Roast. It was still fit to eat.




    Michiana, South of the border.
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  • brentm
    brentm Posts: 422
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    We're making this tonight.  It's already tasty and it hasn't come up to simmer yet.  

    We made a smaller batch and are using the well-trimmed point.  



    Can't wait!!!!!
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  • brentm
    brentm Posts: 422
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    I'm just going to bump this thread.... as I have been able to bask in quite a bit of glory with the Mrs.

    Everyone loved it so much we're making it again!!!!!!

    👏👏👏👏👏👏
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  • EggObsessed
    EggObsessed Posts: 786
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    That is so great to hear, @brentm. Glad you're spreading the brisket chili love!!  I think it's such a great use of leftover brisket, especially when it's not a "best effort" in it's original form.
    Kelley 
    Egging with No Joke Smoke (Bruce), enjoying small town life in Brenham, TX., the home of Blue Bell Ice Cream.  BGEs: XL, Medium,  1 MiniMax. 36" CookRite Commercial Griddle, and a Shirley Smoker.
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  • Elijah
    Elijah Posts: 689
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    Actually made this last night. I did over the top method with meatloaf mix, salt, pepper, and a small dusting of dizzy dust. No brisket, but turned out well.


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  • Chubbs
    Chubbs Posts: 6,929
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    Making this tonight with leftover brisket I smoked few days ago. Been a while since I've cooked it and looking forward to it. What temp do you guys/gals typically cook this on egg? 250? 350? 
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • EggObsessed
    EggObsessed Posts: 786
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    Chubbs said:
    Making this tonight with leftover brisket I smoked few days ago. Been a while since I've cooked it and looking forward to it. What temp do you guys/gals typically cook this on egg? 250? 350? 
    Once the brisket has already been cooked on the BGE, we typically cook the actual chili on the stovetop or on a propane cooker outside.  If cooking on the BGE, I would put a lid on it at around 300-350 to get it all nice and hot and simmering, then, you could take the top off to let more BGE flavor in until the brisket becomes fall-apart tender.  There's no need to cook it at a lower temp than that, in my opinion. Enjoy!!
    Kelley 
    Egging with No Joke Smoke (Bruce), enjoying small town life in Brenham, TX., the home of Blue Bell Ice Cream.  BGEs: XL, Medium,  1 MiniMax. 36" CookRite Commercial Griddle, and a Shirley Smoker.
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  • Chubbs
    Chubbs Posts: 6,929
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    EggObsessed said:
    Chubbs said:
    Making this tonight with leftover brisket I smoked few days ago. Been a while since I've cooked it and looking forward to it. What temp do you guys/gals typically cook this on egg? 250? 350? 
    Once the brisket has already been cooked on the BGE, we typically cook the actual chili on the stovetop or on a propane cooker outside.  If cooking on the BGE, I would put a lid on it at around 300-350 to get it all nice and hot and simmering, then, you could take the top off to let more BGE flavor in until the brisket becomes fall-apart tender.  There's no need to cook it at a lower temp than that, in my opinion. Enjoy!!
    Thanks. Yes, I intended to use the egg since other items being cooked inside. I figured the higher temp would be best. Thanks again!
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • JKellar
    JKellar Posts: 91
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    2022 and I’m still making this chili. It is on now for the super bowl tonight. Just thought I would let @EggObsessed know! This recipe is the best recipe I’ve ever found on this forum. 
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  • EggObsessed
    EggObsessed Posts: 786
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    JKellar said:
    2022 and I’m still making this chili. It is on now for the super bowl tonight. Just thought I would let @EggObsessed know! This recipe is the best recipe I’ve ever found on this forum. 

    Thanks so much for the kind words, @JKellar. I'm so glad you enjoy the chili as much as we do! We put a lot of time, care, thought and love into that recipe. It's an honor to have others enjoy it!

     
    Kelley 
    Egging with No Joke Smoke (Bruce), enjoying small town life in Brenham, TX., the home of Blue Bell Ice Cream.  BGEs: XL, Medium,  1 MiniMax. 36" CookRite Commercial Griddle, and a Shirley Smoker.
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  • wps456
    wps456 Posts: 90
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    This is my first time to see this thread and the recipe sounds awesome but I'm a little confused...what's this "leftover brisket" that y'all speak of? We never seem to have any around here!!
    I'll be ordering these seasonings you mentioned before long, thanks for sharing the recipe!!
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  • EggObsessed
    EggObsessed Posts: 786
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    wps456 said:
    This is my first time to see this thread and the recipe sounds awesome but I'm a little confused...what's this "leftover brisket" that y'all speak of? We never seem to have any around here!!
    I'll be ordering these seasonings you mentioned before long, thanks for sharing the recipe!!
    As far as "leftover brisket"???......well.......we live in TEXAS! We are blessed with an abundance of brisket :wink: The recipe came from lots of leftover brisket while learning how to cook brisket when we were greenhorns. Now, we cook brisket just to make the chili!

    I hope you try the recipe and enjoy it! :smile:
    Kelley 
    Egging with No Joke Smoke (Bruce), enjoying small town life in Brenham, TX., the home of Blue Bell Ice Cream.  BGEs: XL, Medium,  1 MiniMax. 36" CookRite Commercial Griddle, and a Shirley Smoker.
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