Rich G
TVWBB Honor Circle
Sure, it'll work fine!Will a flat work okay in chili?
Include the bark, lots of flavor there!Do I include the bark, or exclude it?
Not in my opinion, and I've made it with 100% smoked brisket multiple times. The variable you get in texture from having some ground beef in there is a good add, in my opinion, but it's not necessary!Is smoked brisket, exclusively, too much for chili?
Yep, I'm with you! Made a batch of Chile Colorado (in the same genre) last weekend......6lbs of it disappeared VERY fast!I also recognize it's the heat of summer but I'll eat chili anytime, anywhere![]()
One reminder on this recipe, especially if you are going to use all smoked brisket. Put the brisket in for just the last half hour before serving. It's already cooked, and you don't want to get it stringy, but 30 minutes will bring the flavors together.
Let us know how it turns out, how you like it, and what changes you might make to tweak it for you, Fletch!
R