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

JDeSimone · Last edited by JDeSimone on Jan 16 2010; edited 1 time in total

Hey folks,

Got 20 people coming for chili tomorrow so the prep begins.

Here are most of the fixins. Although I forgot to add the bell peppers and beef broth to the picture. Opps also forgot a bottle of Dos Exxes Dark.

I have the WSM heating up and the 7.76 lb flat rubbed up.

Stay tuned for more details and pics. If you have any questions fire away.[/img]
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Canadian Bacon · Posted: Jan 16 2010 Post subject:

And were off!.....can't wait for some follow up pics on this cook. Very Happy

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JDeSimone · Posted: Jan 16 2010 Post subject:

I may wear out my welcome but pics you'll get..

WSM warming up.

Guru Holding Strong.

Add the flat rubbed with Billy Bones Beef Master and away we go. Pan under the flat to catch juices.

We will run her up to around 185 or so internal. Want a little bite left before we cube it up.
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k.a.m. · Posted: Jan 16 2010 Post subject:

JDeSimone, everything is looking fantastic Very Happy

You gonna leave us hanging with a brisket on a grate and a digital read out. Laughing

We need some pics Very Happy

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Cranky Buzzard · Posted: Jan 16 2010 Post subject:

Looking good so far, but I gotta see some more shots of the grub soon! Laughing

Chances are you won't wear out your welcome here by posting pics.

Looking forward to more.

Charlie
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JDeSimone · Posted: Jan 16 2010 Post subject:

Hey K.A.M, If yer lookin yer not cookin! Laughing

This is being done real time so you won't see the finshed product until tomorrow late morning. I will give you all a list of ingredients to give you and idea of what's to come.

4-5 lbs smoked brisket cut into 3/8 inch cubes
While this is on the smoker you can prep some of the other stuff. I usually cut up all my fresh ingredients and either ziplock or tupperware them until needed. Smile

1/2 lb bacon chopped
1 lb finely diced chourico
1 1/2 med onion finely chopped or pulsed in a processor.
1 12oz bottle Dos Equis Amber Beer
2 bell peppers 1 red 1 yellow diced
2 16 oz cans ea of Bush Dark Red Kidney Beans, Light Kidney Beans, and Black Beans.
2 Cans Fire Roasted Diced Tomatos
1 small can tomato paste
1-3 whole fresh jalapeno peppers
1-2 saranno peppers
1 red chili pepper
1 can chapolte peppers in adobo
Sazon Goya Seasoning
2 envelopes McCormicks Original Chili Seasoning
Billy Bones Buck Snort Chili Seasoning to taste

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

Let me see if I can find enough light to snap a progress picture. Wink

I'll be back in a bit
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JDeSimone · Posted: Jan 16 2010 Post subject:

Here is the brisket 2.5 hours in.

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JDeSimone · Posted: Jan 16 2010 Post subject:

Hey folks 1am here. Two quick shots.

Brisket Smile

See those juice starting to gather in the pan?

Internal Temp 146 Rolling Eyes

All the smoke she is going to take but still quite a ways timewise to go. Neutral

Back to bed for me. See you in a few hours. Wink

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JDeSimone · Posted: Jan 16 2010 Post subject:

Brisket coming off. Internal temp 185

Wrapped to rest for two hours. See you all in a a bit. Smile

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DAWard74 · Joined: 25 Aug 2008 Posts: 14 Location: Hanover, Virginia

Man, that is a good-lookin' brisket! I love the brisket chili idea and I might have to try that myself sometime. Keep the pictures comin'!
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JDeSimone · Posted: Jan 16 2010 Post subject:

Well you asked for it...

Chopped Bacon cooking.

Pull off bacon and add onions to the bacon fat to sweat.

Diced chaurizo

Browning the chaurizo

Add bell peppers, onion and bacon back to pot

Add Beer and 2 Tblspn Buck Snort Chili Seasoning.

Prep the Brisket

Add Brisket to the pot

Add beans, diced tomatos, tomato paste, 2 more Tblsp Buck Snort, beef broth.

Chop up 3 chapolte peppers in adobo sauce.

Float fresh jajapeno and hot peppers and simmer.

Next I will be adding moving the chili to aluminum pans to go back onto the smoker for 90 minutes with a small chunk of hickory. See you when it's done. Wink

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Joe D.

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U.S. Ambassador of B.S

JDeSimone · Posted: Jan 16 2010 Post subject:

Here is the Chili on the smoker. Surprised

This is 16oz sour cream and 1 Tbspn Cumin. Shocked

This is used as a topping along with cheese when served. Unlike sour cream alone the addition of the cumin actually opens up and enchances the chili's flavor. Wink

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kingofcool · BBQ Pro Joined: 05 Dec 2008 Posts: 863 Location: Georgia

I love using non traditonal methods to make chili. Looks awesome.

JDeSimone · Posted: Jan 17 2010 Post subject:

Okay guys here it is.

Coming off the smoker.

Back in the pot with a bit more beef broth to thin it a little

Served up with cheese, sour cream cumin, and a wedge of flour tortilla.

It takes quite a while to make as you see and it is not the cheapest pot of chili ever made. But I think you would like it. Wink

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Joe D.

Stumps Prince
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18" WSM w/guru

U.S. Ambassador of B.S

day_trippr · Posted: Jan 17 2010 Post subject:

Holy Smokes! does that look good!! Looks awesome, Joe, and an excellent write-up, too! Thanks for sharing! Very Happy

Cheers!
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OwenStubbs · Posted: Jan 17 2010 Post subject:

That looks absolutely fantastic!

Beertooth · Posted: Jan 17 2010 Post subject:

Man that looks great Joe! Very Happy

I have been wanting to do brisket chili for a long time. I am gonna bookmark this post.

Thanks for sharing, it looks awesome!
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JDeSimone · Posted: Jan 17 2010 Post subject:

Thank you so much for the kind words.

I did forget one thing.

Before this is served to guests or sent to the judges squeeze the juice of one fresh lime into the pot. Not sure how to describe what this does. It brightens the flavor Question

Have a great day all the guests will start arriving in a hour. Wink

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Joe D.

Stumps Prince
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U.S. Ambassador of B.S

Dave C · Posted: Jan 17 2010 Post subject:

wow wow wee wow now thats a work of love..... Very Happy

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eccho108 · Posted: Jan 17 2010 Post subject:

Yessiree!! Seconds for me, and a tall cold one please. Very Happy

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