- Joined
- Mar 8, 2005
- Location
- Clayton, NC
I was finally able to get to the butcher's shop last week while on vacation and picked up a nice brisket to make some chili. I had no recipe to work from so I just started with what I found looking at several recipes on this site and some I found on the web. I basically looked at the standard ingredients and then went from there.
The brisket out of the package and patted dry.
Cubed it up and put on the smoker.
After about 2 or 3 hours, the internal temp for the chunks was between 165 and 175. Since they weren't going to pick up anymore smoke, off they came.
Next I cut them up into bite sized chunks. Did you know cutting brisket at under 175 degrees is a very tough task. No wonder we take them to over 200 degrees to get them tender.
Cut up some peppers and onions.
And now, some of the other ingredients.
Dumped in the meat and veggies and the liquids. I also put in the 2 packs of chili spices from McCormick's. I hear people from Texas stop at this point.
But I'm from NC.
Let it simmer for several hours stirring occasionally and this was my lunch the next day.
It had a wonderful flavor and the brisket was super tender. Packed up 7 additional servings and put them into the freezer for future NCGrimbo to take to work for lunch.
The brisket out of the package and patted dry.
Cubed it up and put on the smoker.
After about 2 or 3 hours, the internal temp for the chunks was between 165 and 175. Since they weren't going to pick up anymore smoke, off they came.
Next I cut them up into bite sized chunks. Did you know cutting brisket at under 175 degrees is a very tough task. No wonder we take them to over 200 degrees to get them tender.
Cut up some peppers and onions.
And now, some of the other ingredients.
Dumped in the meat and veggies and the liquids. I also put in the 2 packs of chili spices from McCormick's. I hear people from Texas stop at this point.
But I'm from NC.
Let it simmer for several hours stirring occasionally and this was my lunch the next day.
It had a wonderful flavor and the brisket was super tender. Packed up 7 additional servings and put them into the freezer for future NCGrimbo to take to work for lunch.
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