Smoked Brisket Chili
For this Smoked Brisket Chili we’re going to be using the brisket Flat. There are two muscles on a full brisket, the Point and the Flat. The brisket Point is a bit thicker, more fatty, and great for things like Burnt Ends or minced for burgers. The brisket flat on the other hand is thinner, leaner and often used for things like Pastrami, Salt Beef or just smoked and sliced. The Flat is also great braised until falling apart, which will work perfectly in this Chili Con Carne.
To add a wonderful smokiness to this Chili we’re going to smoke the brisket over hickory wood for around 2 to 3 hours, before chopping it up and adding to the pot.
I like to add a few bitter notes when making Chili, it adds a real depth of flavour, so we’re going to be doing this a couple of ways here. First with coffee: we’re going to rub the brisket with the wonderful Cattleman’s Grill ‘Smoky Chipotle’ Coffee Steak Seasoning before smoking. Next, I use chocolate, but not just any chocolate. Willie’s Cacao produce some of the best pure cacao products you can get. Here I’m using the Venezuelan Black 100% Carenero Cacao. This isn’t eating chocolate, it’s not even cooking chocolate. It’s chefs chocolate.
After we’ve added the brisket to the pot we’ll slowly stew it down over a few hours until it’s literally falling apart.