This was my first shot at using a brisket for chili. I had a ~4lb piece of point that I had no plans for, so I threw it on the Egg with hickory and apple. It stayed in the 240-260 range.
Simple light salt and pepper seasoning
I threw a couple heads of garlic on as well to smoke
Took about 9 hours to get nice and buttery tender
Tonight I chopped up about 3/4 of it and made a pot of chili. I used just our standard recipe, nothing special just home made seasoning, kidney beans, tomatoes.
Turned out pretty well I think. Nice smoke profile without anything overpowering. Super tender brisket. Next time I need to make sure to trim out more fat before putting it in the chili, but no big deal.
I'm really more of a Single Malt fan, but wife wanted to go with a beer tonight so there we go!
I threw a couple heads of garlic on as well to smoke
Took about 9 hours to get nice and buttery tender
Tonight I chopped up about 3/4 of it and made a pot of chili. I used just our standard recipe, nothing special just home made seasoning, kidney beans, tomatoes.
I'm really more of a Single Malt fan, but wife wanted to go with a beer tonight so there we go!
