Brisket chili

[AndyLowNSlow]

Hi guys do any of you cook brisket chili, i have a small street food business in the midlands that i do brisket chili cobs, untill i got my smoker it was cooked on the hob in a tom based sauce with chipotle and cumin as the main flavor but now i have my pro q i want to do it on there.

I get my brisket atm cut up from a rolled brisket into chunks that i slow cook in a pot on the hob, do you think i could smoke them chunks as i would a whole brisket or as they have the fat cut off them would that not work?

My other thought is to cook the chili in the pot as i would on the hob in the smoker.

Next option which i will be doing eventually is smoke a whole brisket, cut it into chunks then add it to the chili?

Any thoughts on this would be great to get some feed back, flavor isnt a problem the chili sells really well and i get loats of compliments on it i just want to inconsiderate the smoke to it now to make it abit more authentic.

[keith157]

I don't do a lot of brisket cooking, but as with any meat the more surface area you have the greater the moisture loss. Keping a joint whole or in large pieces will reduce the moisture loss and keep the meat more succulent.

[AndyLowNSlow]

Thanks mate that makes sense.

Do you think i would gain much from cooking the chili in the pot in the smoker?

[Swindon_Ed]

Do you think i would gain much from cooking the chili in the pot in the smoker?

Not really, i've tried this will sauces and other bits in the past and not really noticed much additional smoke flavour, i'd say cook the brisket first then make chilli with it in your normal way, this will give you to maximum flavour into your chilli.

[Tiny]

Hi Just my take on life cannot claim to be an expert but I do make a mean bowl of chilli.

Firstly wouldn't use brisket, love it for lo and slo but I prefer to use a big chunk of beef skirt. Would then give it a jolly good smoke for a few hours using a heavy hitting wood like oak or mesquite, then I would chuck the whole chunk in a pot and slow cook it in a tomato and beefy base and all the usual fun of your own chilli recipe.

This would happen in either the slow cooker, in the oven at around 100 c or if in an authentic mood with time to kill in my potjie with a few coals to keep it gently bubbling.

But this is for one pot not sure how I would approach it on a commercial scale but beef skirt is my choice
Cheers
Tiny