My Cart

Close

AUSTIN: 512-347-1988   |   SAN ANTONIO: 210-437-2999   |   NATIONWIDE: 877-274-7455   |   FREE SHIPPING on orders over $299

Smoked Brisket Chili: From the Smoker to the Pot

Posted on December 17 2013

Any way you chop it, cut it, saute it, bake it or smoke it - nothing can be better than kicking up a nice pot of chili with a perfectly smoked brisket you prepared on your charcoal smoker or grill.

 



The end result was tremendous. The brisket as well as a 9lb Pork Butt ( that was along for the ride in the smoker) served a team of 13 year old volleyball players and the parents. Needless to say I was most impressed with their appetite. A 12lb brisket was demolished down to about 4 lbs. I guess they enjoyed it.

Well now it was time for me to enjoy it even more - I had fun incorporating it into a nice large pot of perfectly blended spices and pure chili powders ( do not use chili powder blends, please) For this pot I used New Mexico and Ancho chili powder, but you can experiment with different chilies for different flavors and heat level. That's the fun part of chili. This chili is pure Texas chili which means NO BEANS. Please try without the beans first, they can always be added later for personal preference.

Give this recipe a shot and let us know what you think, what you changed or added or it was perfect as is and thoroughly enjoyed.