Had a good thought for the chili cook-off

[Southern Pride BBQ]

The cookoff is friday and i really wanted to try out my new BBQ gauges i got.....so i had a thought, what would make my chili stand out from the crowd ???? I put my fresh veggies i was gonna put into my chili (onion, garlic, jalepenos) into my pit and smoked them.....oh my goodness they smell good !!! we will see how it turns out come friday !!!

[Kenny 13]

Sounds great! Good luck with the cookoff.

I have some trimmings in the freezer from the last spares I smoked and I've been thinking about smoking them then chopping up to use for chili. Was thinking about putting my onions & peppers in the smoker with the meat, but then thought that might be too much smoke in the chili. Haven't decided for sure but I might go ahead an do it anyway. Now to just get a day when I'm off and actually have good weather...

[Southern Pride BBQ]

well i wish i had the time to throw a small brisket on the pit (with hoochie mamas rubbed all over it) and chop it up real fine into the chili, but i dont so maybe next time around !!!!

[Kenny 13]

Yeah, brisket is great for chili. The last few packers I've cooked, I've sliced up the flat and chopped up the point for chili. A few months ago I made a pretty good pot of chili with leftover pulled pork too.

[JamesB]

I prefer to use the flat if I'm gonna make chili from smoked brisket. The point is my favorite eat'n part of the brisket anyway and in my experience unless you render the fat in the point enough to make a non-greasy chili, you've got burnt ends... And those are better eat'n as is...

[Southern Pride BBQ]

MANNNNNNN these smoked veggies smell good while being cooked into this chili !!!! MMMMMMMMM !!!

[Kenny 13]

I bet they do smell good.

[Kenny 13]

I prefer to use the flat if I'm gonna make chili from smoked brisket. The point is my favorite eat'n part of the brisket anyway and in my experience unless you render the fat in the point enough to make a non-greasy chili, you've got burnt ends... And those are better eat'n as is...

One of the things I do is chop up the point before I refrigerate or freeze it. That way, when I'm ready to cook the chili the grease that remains has gelled some so I can remove a lot of it. Then I'll heat up the meat and drain as much fat as I can before proceeding. It doesn't eliminate all the grease, but it helps. I'll still end up with a little grease rising to the top as the chili is cooking (and I get out as much as I can), but nowhere near as bad as it was the first time I tried using brisket for chili

I'm gonna have to try using the flat next time. That could do the trick.