Beef Brisket Smokehouse Buck Snort Chili w/Beans(pics)

[KulinaryKila]

That is some seriously good lookin chili. What a great idea the sour cream and cumin. Im hungry.

[k.a.m.]

JDeSimone, that was well worth the wait right there Awesome job on the chili, your ingredients list looks like a home run combination. And the finished pics are absolutely delicious looking. Nicely done my man
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[BBQMAN]

Great looking Chili!

I seemed to have lost my invitation!
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[Devildog03318590]

Looks goood....carry on..!!
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[JDeSimone]

Thank you for all of the nice comments.

The chili was a big hit.

This is recipe I use in our annual charity chili cookoff at work. Also well received and sells out fast. $5.00 gets you either 5 tasting cups or a single bowl and a soda/water.

Last year we took 2nd and this year we won. A very nice surprise and we raised a few bucks for Combined Federal Campaign.
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[Duane]

I am going to try this.

[Mrs. K.A.M.]

I don't put beans in my chili but after seeing yours, I would eat 2, 3 no 4 bowls. The ingredients sound good, looks delicious and the topping. One word AWESOME
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[jeepdad]

JDeSimone, that my friend is an awesome looking cook! Nicely done. I'm going to do this one for sure it just got put on the top of my "do soon" list. Questions:

1. With the juices from the brisket while smoking...how do you use it? Do you add it to the foiled brisket while resting or add to the chili or what?

2. When you say in the recipe you add "2 more Tbsp of Buck Snort, beef broth." Are you saying two tablespoons of beef broth too?

3. When do you add the Sazon Goya seasoning and the 2 envelopes of McCorminks chili seasoning?

4. I have never used Billy Bones Beef Master. How much did you use on the brisket? Some times a little goes a long way with rubs.

5. I went on the Billy Bones website to order the Beef Master rub and Bucksnort chili seasoning and all they sell is cases. Is there a place that sells singles? Who would buy a case of sauce or rub they never tried. Maybe I'll just use Big Rons rub and my own ground chili powder.

Again, thanks it looks like an outstanding recipe! All the best.

--jeepdad

[JDeSimone]

1. With the juices from the brisket while smoking...how do you use it? Do you add it to the foiled brisket while resting or add to the chili or what?

We did not end up with any juice from the drip pan. Cook time was just too long. We did recover perhaps 1/4 cup from the foil after resting.

2. When you say in the recipe you add "2 more Tbsp of Buck Snort, beef broth." Are you saying two tablespoons of beef broth too?

You use a full box of beef broth 32oz.


3. When do you add the Sazon Goya seasoning and the 2 envelopes of McCorminks chili seasoning?

We do what they call layering in building the chili. When doing the onions we add some buck snort. We combine the onions bacon and charizo we will add the mc cormicks. we add the beans, taste and adjust seasonings. add tomatos and paste add soya.

4. I have never used Billy Bones Beef Master. How much did you use on the brisket? Some times a little goes a long way with rubs.

Billy would be better at answering that. I usually give it a pretty good coating. The most important ingredient from Billy is the buck snort.

Not sure I listed it but I also buy a large bottle of Spicy V8 juice to use as a thinner. Depending on how much brisket you have in the recipe it can be pretty thick.

Don't forget the sour cream with cumin or the lime juice right before searving.

I am a bit of a saleman when I serve. Describing the full preperation process. The brisket smoking at 225 for 9-11 hours. Calling out the ingredients. making sure they use the sour cream and explaining how it actually enhances the favor. etc etc... Make their mouths water.

Let me know if you need more information.
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[jeepdad]

Thanks JDeSimone. Suffer me a few more!

I know when I cook peppers for an extended period they tend to lose their heat. How hot is this chili once all is said and done? So this specific recipe you posted serves 20 folks? Again, thanks.

--jeepdad

[spunkymunky]

FREEKINFANTABUIDELICOUS that is what it is. Boy could I go for several bowls of that. THANKS for sharing.
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[jeepdad]

JDeSimone, Can't wait to try it!

--jeepdad

Beef Brisket Smokehouse Buck Snort Chili with Beans

Rub for Brisket
Billy Bones Beef Master Rub

4-5 lb brisket cut into 3/8 inch cubes

1 12oz bottle Dos Equis Amber Beer
Sazon Goya Seasoning
2 envelopes McCormick’s Original Chili Seasoning
Billy Bones Buck Snort Chili Seasoning to taste
2 16 oz cans Bush Dark Red Kidney Beans
2 16 oz cans Bush Light Kidney Beans
2 16 oz cans Bush Black Beans
2 Cans Fire Roasted Diced Tomatoes
1 small can tomato paste
32 oz Beef broth
Large bottle Spicy V8 juice (use as a thinner)

Fresh Ingredients
1-3 whole fresh jalapeno peppers (adjust to your taste)
1-2 serrano peppers (adjust to your taste)
1 red chili pepper (adjust to your taste)
1 can chipotle peppers in adobo (adjust to your taste)
1/2 lb bacon chopped
1 lb finely diced chorizo
1 1/2 med onion finely chopped or pulsed in a processor.
2 bell peppers 1 red 1 yellow diced

Chili Topping
16 oz sour cream
1-2 lbs grated 4 cheese mix
1-2 Tbsp ground cumin
2 fresh limes

Smoke brisket at 225 degrees to 190 or so internal (want a little bite left before cubed up). Place pan under the flat to catch juices. Once brisket hits 185 wrap in foil to rest for two hours. Reserve any remaining juice.

While brisket is resting you may prep the fresh ingredients then zip lock or Tupperware until needed.

In dutch oven add chopped bacon. Remove bacon adding onions and couple Tbsp Buck Snort Chili seasoning to the bacon grease to sweat. Remove onions.

Dice and brown the chorizo add bell peppers, onion and bacon back to pot with McCormick’s seasoning. Add the beer.

Dice the brisket and add to pot (and any juice from brisket). Add beans, diced tomatoes, tomato paste, 2 more Tbsp Buck Snort Chili Seasoning, Sazon Goya seasoning, add beef broth.

Chop up 3 chipotle peppers in adobo sauce. Float fresh jalapeño and hot peppers and simmer.

Dump chili into an aluminum pan. Place in smoker for 90 minutes at 225 with a small chunk of hickory.

Chili Topping
Mix 16oz sour cream and 1 Tbsp Cumin (adjust to your liking). Unlike sour cream alone the addition of the cumin actually opens up and enhances the chili's flavor.

After smoking put the chili back in the dutch oven with a bit more beef broth or some spicy V8 to thin to your liking. Served up with cheese, sour cream cumin, and a wedge of flour tortilla.

Before this is served to guests or sent to the judges squeeze the juice of one fresh lime into the pot (a second lime if your taste dictate).

[Jarhead]

Thanks jeepdad for putting that in order. I started to, but I'm glad I read the entire post.
What is Sazon Goya Seasoning? Never heard of if, course that don't mean nothin'!
I'm like you, I don't want a case of something I haven't tried. Think I will use my tried and proven rub. I'm guessing that the Buck Snort is something of a glorified chili powder.
Would like to get all the stuff I need today, so I can get it going tomorrow. Here comes that CA storm, snow, ice, etc. next week, Again
Good week for chili.

Good looking chili you got there JDeSimone. I just hope mine turns out as good looking as yours.
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[jeepdad]

Not a problem jarhead. Like you, I want to no-kidding try this one. Not sure what the goya seasoning is. I'm going to check the international isle at the grocery store. The recipe sounds dang tasty. As a side note I havn't forgotten about getting the price of the glasses for you. Been wrapped around the axle this week. Let us know how the chili turns out Bro! All the best.

--jeepdad

Update: I got an email back from Billy Bones. He said you have to call for single orders. Why make it harder for folks to order your stuff. Not that a call is harder but online ordering is the norm and quick and painless and doesn't cost me a phone call.

[JDeSimone]

Sorry folks been out all day. Went to the market and got to meet our very own BBQMAN.

Goya Seasoning is on the international in most stores. Just add a couple of envelopes (there are multiple envelopes in a a box).

Limes 1 or 2? One then taste. Add more if needed.

Buck snort is more than just a chili powder. It's a combination of ingredients.

Floating the peppers allows you to check heat as you go and remove them when you hit the desired kick. I consider my chili family friendly. The feedback I have gotten from people including those that have said they are not normally chili fans is it is not too hot.

I understand the apprehension with the phone ordering but please understand you can dig enough] information out of Billy in one phone call to make it more than worth wild.


Don't complicate this too much. Go slow and adjust seasonings to taste. I usually carry 10 plastic spoons in my shirt pocket to use for tasting. I don't double dip...

On the chipolte pepper in adobo do just one first and again adjust to taste.

V8 don't add it all at once. Again this is used as a thinner. More so after the pans come back out of the smoker.


Sorry this is not an exact recipe. Glad to answer more questions if I can.
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Joe D.

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[jeepdad]

Thanks Joe....will call and order on your advice. I picked up the brisket today will likely make it next weekend...doing spares tomorrow as a request for Mrs Jeepdad. Again, thanks for all the help.

BTW, I have sat at BBQMANs table and its damn good!

--jeepdad

[JDeSimone]

jeepdad you did a great job or transposing the recipe.

Billy is a legend. Actually written about in Love Peace and BBQ. He loves to talk and is always willing to share what he has learned about the the use of his products.

Also suggest going a tad higher on the internal brisket temp. maybe 190 or so. You want bite but not too much bite. al dente?

In the sour cream topping start with 1 TBSP cumin I think I ended up using a bit more maybe 1.5 total.

The only thing I would stress is to let your taste buds be your guide.
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Joe D.

Stumps Prince
22" Weber One Touch Platinum
18" WSM w/guru


U.S. Ambassador of B.S

[jeepdad]

Thanks Joe. I adjusted the recipe above. All the best.

--jeepdad