chili

padge31 · Oct 17, 2014

I sure this has been asked before. I am planning on doing some chili either with brisket or a chuckie as the meat. How far do I smoke the meat before pulling it off so it doesn't end up shredded in the chili?

Thanks

Eric

Yellowhair42 · Oct 17, 2014

I've always cooked the meat to full probe tender.Then after chili is fully cooked added diced meat to just heat throughout.

THoey1963 · Oct 17, 2014

I smoke a flat and some pork butt slices a couple weeks ago to make chili with. I pulled them a little short of probe tender, vacuumed sealed them and into the freezer until ready to make chili. Last weekend I pulled them out, chopped them into chunks and added them to the chili as I was simmering it. Ended up great.

For the first time, I used real dried chiles to make the chili. The flavor was great. Needed more heat in my opinion, but good for a first try. I followed the following recipe:

https://www.yahoo.com/food/build-a-better-bowl-of-chili-chili-is-easy-to-98470609800.html

chili

padge31

Full Fledged Farker

Yellowhair42

is one Smokin' Farker

THoey1963

somebody shut me the fark up.

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