Ice Fishing Tips -Check your local regulations! > Hardwater Cuisine
SMOKED BRISKET CHILI
uncleshorty:
Yesterday I went to a famous Houston BBQ joint for the first time in two years.
Got a sliced beef po boy, fries and a coke.
$26
I'll be cuein my own from here on out. And makin that chili. Good job, Joe...
Rebelss:
The chili looks great! Haven't made mine this year, figgered out a pot of it will cost me over $26. >:(
grababrewski:
--- Quote from: Baetis62 on Nov 18, 2022, 09:59 PM ---I'm still trying to figure out a consistent brisket cook on my WSM. About 50% come out perfect for slicing and Burnt Ends like you might get for $25/plate at the better Q places around here but it seems to be a matter of 3-5 degrees in the temp. I've found Chili is the best use for a flat that might be a little past perfect (dry). Looking forward to trying this.
--- End quote ---
Brisket is very unforgiving. Like you said a few degrees makes a big difference. I love my WSM! I've found a bunch of info on https://www.virtualweberbullet.com/cooking-topics/
That Chili recipe looks great!! I will be saving that. Thanks for sharing.
Baetis62:
Thanks Brew...Ill have a look!
Navigation
[0] Message Index
[*] Previous page
Go to full version