Wayne's Weekend

Wayne's Weekend

Smoked Brisket Gives Texas Chili And Extra Kick

Slow cooked brisket adds smokey flavor to spicy Texas chili

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    NEWSLETTERS

    TK
    Wayne Johnson
    Make a hearty Texas chili with smoked brisket and a flavorful combination of vegetables, herbs and spices.

    I've done segments on using a smoker and I've done segments on making Texas chili.  But, I've never combined the two.  Until now.  Using my beef grilling spice mix, I seasoned and smoked a ten pound brisket for 12 hours and then used the meat in an adaptation of my traditional Texas chili recipe.  The combination is a hearty, bean-less, chili that is thick, incredibly smokey and full of a nice blend of herbs and spices.  The brisket meat breaks down completely during the process and absorbs a great deal of liquid.  Be prepared to add more water while initially simmering this recipe or when you reheat it.

    Wayne's Smoked Brisket Texas Chili
    makes about 5 quarts

    Ingredients

    Texas Chili Twist

    [CHI] Texas Chili Twist
    Wayne shows you how to beef up your chili.

    1 9-10lb Packer Brisket (flat portion of the brisket shrink wrapped with the fat still on)
    2 tbl Wayne's Beef Grilling Spice Mix (recipe below)
    2 Dried Ancho Chilies
    8 cu Water
    6 Slices Bacon, chopped
    2 lg Onions, finely chopped
    1 lg Green Pepper, finely chopped
    2 jalapeños, finely minced
    6 cloves Garlic, peeled, smashed and finely chopped
    1 tbl Ground Cumin
    1 tbl Ground Oregano (Mexican if you can find it)
    1 tsp Paprika
    1/2 tsp Cayenne Pepper
    2 tbl cu Chili Powder
    4 cu Beef Broth
    1/4 cu Corn Masa
    Salt and Pepper, to taste
    Optional toppings (see end of recipe)

    Method

    Remove brisket from its packaging and rinse in cold water.  Pat try with paper towels and then liberally coat both sides of the brisket with the grilling spice mix.  Place brisket in a sealable container (or extra large deposable plastic bag) and refrigerate for 8 hours or overnight.  When ready to smoke, remove the brisket from the refrigerate and let it rest at room temperature for 30 minutes.  Prepare the smoker according to manufacturer's directions.  Smoke the brisket, fat side up, until it reaches an internal temperature of 190 degrees F.   If you are using a charcoal grill instead of a smoker, use the indirect method by placing the coals to the side and not directly below the meat.  Regulate the temperature of the grill to remain at about 225 degrees F throughout the smoking process and place hickory or mesquite chips over the coals.  Once brisket has reach its desired temperature, remove it form the smoker or grill and allow it to rest for about 1- 2 hours. 

    Remove all the excess fat form the brisket and then chop it into small piece and transfer it to a large stockpot.  Once the fat is discarded, a 10 pound brisket will only render about 5 pounds of meat after smoking.

    Separately, remove stems and seeds from the ancho chilies.  Place chilies in a bowl and cover with two cups of water.  Soak for 1 hour.  Drain chilies and reserve water.  Finely mince chilies and set aside.

    Meanwhile, cook bacon in a large skillet over medium heat until bacon is slightly crisp.  Add onions, green pepper, jalapeños and garlic.  Sauté until onions are translucent, about 10-12 minutes.  Add cumin, oregano, paprika, cayenne pepper, and chili powder.  Sauté for an additional 2 minutes.  Remove from heat and add ingredients to the stockpot.  

    Add beef broth, ancho chilis, the 2 cups of reserved ancho chili liquid and 4 additional cups of water.

    Bring mixture to a boil and then reduce heat to a very low simmer.  Place the corn masa in a bowl and slowly stir in the remaining 2 cups of water.  Mix thoroughly to remove any lumps.  Add mixture to chili.  Simmer chili uncovered for about 11/2 - 2 hours, stirring on a regular basis.   Be sure to keep the temperature as low as possible.  Add more water if necessary to keep beef just barely covered.

    This chili tastes best if you can refrigerate it overnight and then reheat it the next day.  Add water when reheating, if necessary.

    Serve with cornbread and an assort of toppings, like shredded jack cheese, sour cream, chopped onions, sliced jalapeños, hot sauce, and oyster crackers.

    Cattle Drive
    Wayne's Beef Grilling Spice Mix

    Ingredients

    2 tsp Paprika
    2 tsp Black Pepper
    1 tsp Red Pepper Flakes
    2 tsp Salt
    1 1/2 tsp Onion Powder
    1 1/2 tsp Brown Sugar
    2 tsp Sage
    1 tsp Celery Seed
    1 1/2 Chili Powder
    2 tsp Rosemary
    1 1/2  tsp Tarragon
    2 tsp Parsley

    Mix ingredients together and either grind in spice grinder or in a mortar and pestle.  Store in an airtight container.  

    If you have any comments or questions, please send me a message at wayne@waynesweekend.com or follow me on Facebook or Twitter.