Tag Archives: smoked brisket

Dining, Recipes

Recipe: Brisket Jalapeno Chili

I forgot to post my brisket chili recipe last week, since getting wrapped up in chasing down issues with my web hosting (AWS and GCP). I’m not even sure I remember the ingredients any more, but technically you can follow my original Slow Cooker Jalapeno Chili recipe and get about the same results. After all the prep work, the slow cooker does all the cooking for you.

So I’m just going off memory but here are the ingredients:

  • 4lbs smoked flat of brisket
  • 10oz, Onions, raw
  • 56g, Garlic, raw
  • 5-6oz, Peppers, jalapeno, raw, some seeded, some pan roasted
  • 6oz can (10 tbsp ea.), Tomato Paste
  • 2 or 3 14.5oz can (1 4/5 cups ea.), Fire Roasted Diced Tomato
  • 6 fluid ounce, Water – Municipal or beef browth
  • 1 tbsp, Spices, chili powder
  • 1 tbsp, Spices, onion powder
  • 1 tbsp, Spices, garlic powder
  • 2 tbsp, Spices, paprika
  • 1 tbsp, Spices, cinnamon, ground
  • .50 tbsp, Dark cocoa powder unsweetened
  • .50 tbsp, Spices, pepper, black
  • 1 tsp, Spices, pepper, red or cayenne
  • 4oz Trader Joe’s Sriracha and Roasted Garlic BBQ Sauce
  • dash of ghost pepper spices
  • 2 tbsp extra virgin olive oil

After chopping garlic and onions, I sweated them briefly in a pan with some EVOO. I tossed those into a 5-6qt slow cooker, along with fresh chopped jalapeno chunks. I reserved 2 of the jalapenos and pan roasted them until their skins blistered, before chopping those up and including them in the mix.

As you may recall the flat of brisket was part of a whole packer we previously smoked. Since it tends to be lean and tougher than the point, the flat end of the brisket is a pretty good candidate for slow cooking. I sliced it up in 1″ chunks and tossed it into the crockpot.

At this point I threw in the rest of the ingredients, though I’m having trouble recollecting if I added 2 or 3  cans of diced tomatoes. If you have a bigger slow cooker and don’t mind a more “wet” chili, go ahead and included the 3rd can. But I prefer mine more meaty and chunky, with less sauce in my chili.

Be careful with the ghost pepper seasoning; it can heat up a chili quite fast!

Dining, Foodporn, Recipes

Freshman Brisket on the BGE

We gave smoking a brisket a try on the Big Green Egg this weekend. It was our first attempt at smoking Texas brisket in a BGE. The results were tasty, but not close to the ideal Texas texture and flavor we were hoping for. A few issues marred our attempts, but the man was staunch about doing it his way. He did spend a good 8-10 hours at it, but the end result was undercooked. We learned a great deal about how the Big Green Egg did a better job of maintaining temperatures over long cook times.

A salt rub the night beforehand is key to investing a brisket with flavor, and something I’ve learned to do during my smoke experiments with the Weber kettle. Previously, I did my dry brine and rubs in one step, then let the brisket rest overnight before hitting the grill.

Using a combo of pecan and oak lump, my man finished his brisket at 198F, which seemed too low to me. The dome temp on the BGE never exceeded 270F at its highest, and remained mostly on or below 250F. Unfortunately his coals did die out within the first 4 hours of the smoke, and he failed to use the convEggtor indirect heat plate during that time. So while the brisket nearly approached the right color, it just didn’t have enough time or strong heat to form a good  crust.

The result was a mildly smoked, slightly chewy piece of roast beef that needed an electric knife for slicing. It was a decent freshman effort, and I have a nice flat to use in my brisket chili recipe.