Brisket for chili: wrap or don’t wrap?

[noboundaries]

Glad that "taste of home" recipe worked for you. Always fun winning informal competitions. And yes, the brisket point in chili is pure magic. For those who haven't tried it, you don't know what you're missing.

 

[Rings Я Us]

Glad that "taste of home" recipe worked for you. Always fun winning informal competitions. And yes, the brisket point in chili is pure magic. For those who haven't tried it, you don't know what you're missing.

I'd love to try it. worked wonderful as stew meat. I did it in a Dutch oven and browned the meat 1st though. The brisket is cheaper than ground beef here.. lol

 

[drunkenmeatfist]

So if I take a brisket point that was smoked to 200+ IT and cube it up, can I throw that in the crock pot with all of the other chili ingredients in the morning? I usually turn the crock pot on low before I leave for work and then about 8 hours later it is done. Will this be too long of a time for the meat in the pot?

 

[Rings Я Us]

So if I take a brisket point that was smoked to 200+ IT and cube it up, can I throw that in the crock pot with all of the other chili ingredients in the morning? I usually turn the crock pot on low before I leave for work and then about 8 hours later it is done. Will this be too long of a time for the meat in the pot?

Not sure if by the time you cook the chili how much smoke you can taste like that.

Here is a way to use brisket that is in a slow cooker. I'm just not digging the 8 hours on a smoker then another 8 in a crock pot thing..


https://www.billyparisi.com/texas-style-chili-slow-cooked-brisket/

 

[gmc2003]

Eight hours is probably to long. The brisket is already cooked and will start falling apart(shredding). I usually cook it in the crook pot until the brisket is hot. Usually 3+/- hrs. In your case, if the brisket is vacuum sealed then I would cook your chili w/o the brisket. Then when you get home place the brisket in a pot of water and bring it up to good simmer. Once heated remove from the bag and place it into the chili for a short spell. If the brisket isn't vacuumed sealed then I would probably start the heating process up in the micro-wave and finish it in the chili.

Chris

 

[drunkenmeatfist]

Eight hours is probably to long. The brisket is already cooked and will start falling apart(shredding). I usually cook it in the crook pot until the brisket is hot. Usually 3+/- hrs. In your case, if the brisket is vacuum sealed then I would cook your chili w/o the brisket. Then when you get home place the brisket in a pot of water and bring it up to good simmer. Once heated remove from the bag and place it into the chili for a short spell. If the brisket isn't vacuumed sealed then I would probably start the heating process up in the micro-wave and finish it in the chili.

Chris

Luckily I have the type of job that will allow for me to come home and add the brisket in about 3 hours before I plan on eating. Thanks for the info.

 

[drunkenmeatfist]

Eight hours is probably to long. The brisket is already cooked and will start falling apart(shredding). I usually cook it in the crook pot until the brisket is hot. Usually 3+/- hrs. In your case, if the brisket is vacuum sealed then I would cook your chili w/o the brisket. Then when you get home place the brisket in a pot of water and bring it up to good simmer. Once heated remove from the bag and place it into the chili for a short spell. If the brisket isn't vacuumed sealed then I would probably start the heating process up in the micro-wave and finish it in the chili.

Chris

Thanks again for the advice. I made some really good chili with mostly the point. Multiple people said it was the best they have ever eaten. Hit that one out of the park.

 

[gmc2003]

Drunk, glad it turned out well. I'll be doing the same thing in another week or so.

Chris