Brian Johnson
TVWBB Pro
This past weekend I made my second attempt at a brisket. This time I opted for a 9.5-ish pound packer cooked lns on my 18" WSM. I followed a Jim Minion recipe from Weber's Charcoal Grilling: The Art of Cooking with Live Fire. I'm thinking that I overcooked it a bit but now that it's been a few days I'm okay with that. Don't misunderstand, I wish I'd done a better job, but this is my first packer and only my second brisket ever (the last one being done overnight as 2014 started). Plus since only the wife and I will be eating it, I got the smallest packer I could find.
Anyway, after a 15 hour smoke, and 30 minute rest, I cut off the point and threw it back on the smoker for a few hours to make burnt ends. At the end of the day, the burnt ends were the best part. The flat was pretty dry and crumbly but tasted pretty good.
So here were are a few days after the smoke and I'm needing to find ideas of what to do with the leftover brisket meat. I've heard chili, but I'm afraid that I don't know how to make chili short of browning some ground beef and adding it to store bought "chili starter" in a can. I'm not opposed to trying that, subbing out the brisket for the ground beef, but I figured y'all might be able to point me to a recipe for "real" chili. And if not, at least you'd be able to give me some other ideas of how to give new life to my leftover brisket.
So.... Any ideas?
Anyway, after a 15 hour smoke, and 30 minute rest, I cut off the point and threw it back on the smoker for a few hours to make burnt ends. At the end of the day, the burnt ends were the best part. The flat was pretty dry and crumbly but tasted pretty good.
So here were are a few days after the smoke and I'm needing to find ideas of what to do with the leftover brisket meat. I've heard chili, but I'm afraid that I don't know how to make chili short of browning some ground beef and adding it to store bought "chili starter" in a can. I'm not opposed to trying that, subbing out the brisket for the ground beef, but I figured y'all might be able to point me to a recipe for "real" chili. And if not, at least you'd be able to give me some other ideas of how to give new life to my leftover brisket.
So.... Any ideas?