Brisket point for chili

[sandyut]

Oh yes, as others have said, brisket chili is fantastic! Its a wide open playing field - IMO. once you have a smoked brisket (point or flat) I just chop and add to my goto recipe.

 

[WaterRat]

Seems you’re covered on smoking the brisket by the above replies but heres a little inspiration for the whole chili cook using a chucky in place if brisket; https://www.smokingmeatforums.com/threads/chili-time-the-return-of-chuck-and-ox.292613/

Good luck and post pics!
-WR

 

[OldSmoke]

Slight change of plans. Ended up with a 6lb flat rather than a point. I cut it in half. The full flat won’t fit my little smoker. It is rubbed with a salt and pepper coffee rub and ready for tomorrow.



It was already closely trimmed with about a 1/4-1/2” fat cap. I’ll setup the smoker at 250 with hickory. I plan to run it until about 165-170 in a foil pan, sitting on a silicone grate, with some beef broth, then cover and let it run until it probes easy. If I screw it up, I have the other half for backup. But, it is just for chili, so I’m not too worried.

I am toying with the idea of pulling the foil cover as it starts to probe easy. I’d like to finish uncovered to set the bark. Ideas?

Wish me luck!

 

[Nefarious]

Looks delicious, you won't need the other half for your party.

 

[old sarge]

Slight change of plans. Ended up with a 6lb flat rather than a point. I cut it in half. The full flat won’t fit my little smoker. It is rubbed with a salt and pepper coffee rub and ready for tomorrow.

View attachment 627908

It was already closely trimmed with about a 1/4-1/2” fat cap. I’ll setup the smoker at 250 with hickory. I plan to run it until about 165-170 in a foil pan, sitting on a silicone grate, with some beef broth, then cover and let it run until it probes easy. If I screw it up, I have the other half for backup. But, it is just for chili, so I’m not too worried.

I am toying with the idea of pulling the foil cover as it starts to probe easy. I’d like to finish uncovered to set the bark. Ideas?

Wish me luck!

IF you allow it to get to your desired IT, a couple minutes under the broiler should set your bark nicely. Just a thought.