Smoked Brisket Chili

Directions

• SMOKE THE BRISKET:
• Start off by loading your barbecue with a full basket of charcoal, and heat to a temperature of around 120*C/250*F.
  I’m using the Kamado Joe SloRoller here which will help get the maximum amount of smoke into the brisket in a short amount of time.
  While the barbecue is getting up to temp, let’s trim your brisket. Start by removing any hard fat and silver skin from the underside of your brisket, and then any excessive fat from the top. We do however want to leave some of the fat cap here to melt through as we cook. Don’t throw away the fat: put it to one side and reserve for later.

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• Now we are going to put some rub onto the brisket. Here I’m using Worcestershire sauce as a binder, so put a few shakes on the underside of the brisket and rub it around so it’s completely covered. Then shake on a good helping of Cattleman’s Grill Smoky Chipotle Coffee Steak Seasoning. Turn the Brisket over, and do the same to the top.

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• While the rub is setting, throw a couple of chunks of Hickory wood onto your charcoal and, if using the Kamado Joe Divide and Conquer system, set your cooking grates to the top level.

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• After about 20 or 30 mins your brisket should have darkened slightly and start to look a bit wet. Once this has happened it is time to put it on the grill.
  Close the dome and smoke for 2 1/2- 3 hours.

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• MAKE THE CHILI BASE:
• Now we are going to start making the chili base. Here we’re going to extract all the flavour we can from the brisket by rendering down the fat to sweat the onions. Let’s start by taking the reserved fat from earlier and putting it in a cast iron pan with a small drizzle of cooking oil. My personal preference for this is an enamelled cast iron cooking pot like a Le Creuset, I’m using a Le Creuset 24cm Round Casserole here, but use whatever you have. Over the hob, set the temperature to medium high, cover with the lid and stir occasionally.

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• While the fat is rendering down, roughly chop the onions and slice the garlic cloves. Once the fat has rendered, using some tongs, remove the solids from the pot. You should be left with 2 to three tablespoons of fat in the pot. Turn down the temperature to medium-low, add the onions and garlic and sweat for about 15-20 minutes, stirring occasionally until very soft and sweet.

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• Now that the onions and garlic are softened and sweet, add the rest of the Chili ingredients, beef stock and the water. Give a good a stir, turn up the head and bring to the boil.

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• MAKE THE CHILI:
• After about 2 1/2 -3 hours smoking, your brisket should have developed a nice dark bark. Remove the brisket to a chopping board and slice into 1 inch cubes.
  While you are doing this, open up your vents and raise your temperature to between 150-160*C/300-320*F.

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• Add the cubed brisket to the pot, give it a good stir and place it in the BBQ with the lid on, close the dome and cook for 3 hours.

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• After about 3 hours remove the lid from the pot and cook for a further 1-2 hours, stirring roughly every 20 minutes. The liquid will begin to reduce and the meat should start falling apart.

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• After your Chili has thickened and the brisket has fallen to pieces, it’s ready to serve.
  If after two hours it hasn’t reduced enough, just cook it for a little longer. Or if you have over reduced it, you can let it down with a bit of water.
  Finish this Chili with a squeeze of fresh lime.

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