Chili brisket

[OldSmoke]

Getting ready for chili night with old friends. I just pulled the brisket I will be using. It is a bit more done than I was shooting for, but wow, it tastes so good! It is a shame to put it in the chili! Nibble, nibble, nibble.



While the smoker was running, I had time, so I made spaghetti pomodoro and homemade pesto for Mrs. Smoke. Had a beautiful 2018 Chianti Classico to go with it.



Tomorrow, I’ll be smoking a chuck roast for shredded beef tacos. I’ll smoke it then braise it in a chili sauce. While it is smoking, I’ll start preparing the chili ingredients. I’ll make the chili Thursday so it can meld overnight. That will leave the rhubarb pie and cast iron cornbread to bake on Friday morning.

Yea! I love my smoker!

 

[BrianGSDTexoma]

Brisket looks good and love that plate of spaghetti. I sure miss grandma's rhubarb pie. She would also just serve cooked rhubarb in a bowl all the time.

 

[Chasdev]

My take is that no brisket is harmed when diced up for chili!
I overcooked one mid way through last year and fine diced it for chili and as a chili lover it was well worth the sacrifice.
Just dug a dose out of the deep freeze and it was even better than I remembered.
Maybe 6 months at -6 degrees does it some good.

 

[smokerjim]

It's going to be some good chili, brisket looks good to me, I'll take a plate of that pasta while I'm waiting for the chili.

 

[voyager 663rd]

rhubarb in a bowl--with Bird's custard on top to smooth it out

 

[Brokenhandle]

That all looks delicious! Love your oil lamp as well!

Ryan