Rich G
TVWBB Honor Circle
I've posted this one before, but here is the 2023 rendition of Bill's Dark Matter Chili.
This cook started on Thursday when I trimmed up a Prime brisket from Wild Fork Foods for a 14 hour cook on my pellet grill. Ran at 230° until wrapped in pink paper @ 170°, then kicked the heat to 250° until the brisket probed tender. Set it out uncovered to cool, then wrapped up and into the fridge until today.
Today I made up the chili with 3lbs of freshly ground chuck, then added 3lbs of diced brisket after the 2.5 hour simmer. Once it cools, this will go back in the fridge until we serve it up on Tuesday evening......might have some dogs ready to go along with the usual bowls and toppings.
This cook started on Thursday when I trimmed up a Prime brisket from Wild Fork Foods for a 14 hour cook on my pellet grill. Ran at 230° until wrapped in pink paper @ 170°, then kicked the heat to 250° until the brisket probed tender. Set it out uncovered to cool, then wrapped up and into the fridge until today.
Today I made up the chili with 3lbs of freshly ground chuck, then added 3lbs of diced brisket after the 2.5 hour simmer. Once it cools, this will go back in the fridge until we serve it up on Tuesday evening......might have some dogs ready to go along with the usual bowls and toppings.
