Cabin Fever Brisket


 
A

Andy Linn

TVWBB Super Fan
Saw an 8lb brisket after work Friday and decided it was going to work.
Little salt and pepper rub and some trimming last night.
Smoker came up to temp at 0745 Saturday and feels good to be cooking this morning!
 

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Looking good so far, Andy!

HERE is my "Dark Matter" chili that I make with leftover brisket (if I have any.) The key to adding brisket to this is to only add it in the last 30 minutes or so......otherwise it overcooks and gets stringy. I usually will use a base of some ground beef to cook with the "sauce", and then add in the cubed brisket at the end. If you like beans and veggies in your chili, just add what you like. :)

R
 
Rich G said:
Looking good so far, Andy!

HERE is my "Dark Matter" chili that I make with leftover brisket (if I have any.) The key to adding brisket to this is to only add it in the last 30 minutes or so......otherwise it overcooks and gets stringy. I usually will use a base of some ground beef to cook with the "sauce", and then add in the cubed brisket at the end. If you like beans and veggies in your chili, just add what you like. :)

R
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Thanks I'll give it a shot!

Separated and wrapped when the point hit 170.... could not resist a honey drizzle
 

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Rich G said:
Looking good so far, Andy!

HERE is my "Dark Matter" chili that I make with leftover brisket (if I have any.) The key to adding brisket to this is to only add it in the last 30 minutes or so......otherwise it overcooks and gets stringy. I usually will use a base of some ground beef to cook with the "sauce", and then add in the cubed brisket at the end. If you like beans and veggies in your chili, just add what you like. :)

R
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Made the chili tonight so that it can marry overnight.
- I could not find Chimay and used guajillo
- added 4 quartered and de seeded jalapeños
- used 2 chocolate squares
- used tomato pasted and browned it a bit after the burger.
- made a cup of dry pinto beans in the instant pot and add for final 30 minutes

Here is a shot of the chili with all the ingredients and before a final simmer
 

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Am I seeing it correctly that you have it hanging? I've always thought of trying it but never had the guts to go for it.
 
GaryP said:
Am I seeing it correctly that you have it hanging? I've always thought of trying it but never had the guts to go for it.
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Did hang it. I do not have much experience with brisket, but if the larger ones are this flexible - I could fit a much larger cut with this configuration. This particular cook was an 8 lb brisket and it measured 18" tip to stern (was thin for sure).
For some reason, every time I go to fish out the 18 - I take another look at fitting my food onto my little 14 buddy. :)

*edit to add the bottom of this brisket was resting on the bottom grate - I had it hanging but a lot of the weight was on the grate below (otherwise I may have used more hooks)
 
Andy Linn said:
Made the chili tonight so that it can marry overnight.
- I could not find Chimay and used guajillo
- added 4 quartered and de seeded jalapeños
- used 2 chocolate squares
- used tomato pasted and browned it a bit after the burger.
- made a cup of dry pinto beans in the instant pot and add for final 30 minutes

Here is a shot of the chili with all the ingredients and before a final simmer
Click to expand...
Chili looks great, Andy! Let me know how you like it, and what changes you would make! That's been a living recipe for me going on about 15 years now. :)

R
 
Andy,
Both meals with that brisket look amazing. I have yet to take the brisket leap. I saw just under 10 lb prime whole brisket a few months ago when I was not quite really to go for it yet and I haven't been able to find one that size since. I bookmarked your chili post as I want to make that also when I did take the brisket leap!
 
Andy Linn said:
Skipped breakfast in favor of a chili brunch. Here is a shot with aged cheddar melted in and sweet corn bread. Loved it!

How do you normally serve yours?
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That looks really good, Andy! I usually just serve mine up in a bowl with some toppings options for whatever people like (cheese, onions, jalapeños, sour cream, etc.) If I have, or get off my duff to make, cornbread, that's the perfect side. If I have any left, and there's a hot dog in the house, this makes a pretty decadent chili dog! :)

R
 
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