Originally Posted by dirtsailor2003
Thanks for sharing the story and your families recipe Foam!
I gotta ask though where's the BEANS
Beans? In the bean pot of course. Pinto beans with a big ol' bunch of bacon trim, some smothered taters, Mama's buttermilk cornbread and mustard greens!
<looks around confused>
Where is my cornfield county players saying Yum-m Yum-m?
Originally Posted by jirod
Thanks for the recipe and story as well. Think I'm going to have to give this chilli a go Sunday. Had a perfiect sized brisket in the freezer (little over 3 1/2 pounds with a nice fat cap still on it) that is thawing. Since it's going to be a heat wave here in Iowa this weekend (low to mid 30's) I think I'm may smoke some ribs Saturday afternoon, and may throw the brisket on for a few hours Saturday with the ribs, then cut up the brisket Sunday morning for the chili. Looking forward to seeing how this turns out.
All joking aside, if you are going to use the brisket fat in your chili, best to grind it or at least mince it. The hard fat from the brisket doesn't render like normal fat and there is nothing worse than a mouth full of half rendered fat. Well maybe beans in the chili but that's just silly I mean who'd do something like that?
I like chunks of brisket because I want it to cook down in a certain time perfectly, the fat would need to be at least half that size. Look at the picture above with the meat and onions, the fat you can see if very small.
Good luck I hope it comes out great! Oh and q-view of your adventure would be really cool!