First Smoke and a chili question

Discussion in 'Beef' started by norcalbob, Oct 31, 2006.

  1. norcalbob

    norcalbob Newbie

    Greetings all,

    New to smoking and the Forum. Went fishing a couple of weeks back and got some nice lake cutthroat trout. That prompted me to get a smoker for those nice fillets, a GOSM model in my case.

    Didn't make the fish the first thing through the smoker though, I instead tried a brisket this past weekend with Jeff's rub recipe. Dang good! Just did a 5# or so flat and not a full cut. About eleven hrs but being a "smoker virgin" I was chasing the temp all day. Will work at perfecting that as I go.

    So I've got leftover brisket and I'm looking for a good chili recipe. Anybody got suggestions?

    Next weekend not sure. Either a pork tenderloin or some meatloaf depending on how much time I have.

    Great forum, btw.
     
  2. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Welcome to SMF NorCalBob! Glad to have you with us. Boy, most of start easy with ribs and ABT's and work our way up to a brisket. Good to see that you're the adventurious type and goes for the big stuff first!! :D

    One of our members, SoFlaQuer, has posted a Chili Verde recipe that calls for leftover brisket. You can check out the recipe here Jeff's Chili Verde.

    Enjoy!
     
  3. norcalbob

    norcalbob Newbie

    Wow, that looks like a mouth watering recipe. Gonna have to hunt down a couple of ingredients today when I get a minute.

    Didn't know any better on the brisket because I hadn't done my homework. Also did a half slab of baby backs. Brisket was better because I didn't 3-2-1 the ribs like I should have. Might have to practice some more next weekend [​IMG]

    Smoked trout on the menu for tomorrow if I can find me a good brine.

    Thanks D!
     
  4. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Pratice is good, especially when you can eat it afterwards. Check the Fish Thread for a brine recipe.
     

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