Anyone ever try cooking a brisket or chuck roast till its falling apart and chopping it up and making chili out of it. What was the outcome? Did you like it?
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I did a 15lb. chuck roll last week.
I took pulled beef Sandwiches to work for crew on day one.
Day two was shepherds pie.
Day three was green chile.
Chile recipe: fast and too easy
3lbs chuck cubed.
1 28 oz can Hatch green chiles
1 14 oz can Hatchgreen enchilada sauce
2 14 oz. cans beef broth
2T ground cumin
dry chiles of your choice to taste
I took pulled beef Sandwiches to work for crew on day one.
Day two was shepherds pie.
Day three was green chile.
Chile recipe: fast and too easy
3lbs chuck cubed.
1 28 oz can Hatch green chiles
1 14 oz can Hatchgreen enchilada sauce
2 14 oz. cans beef broth
2T ground cumin
dry chiles of your choice to taste
Cookshack's chili spice mix is good with the smoked brisket also. The only problem I have is there usually is none left for the chili!
John--
Do you also start your briskets out at a lower temperature for a couple hours?
Do you also start your briskets out at a lower temperature for a couple hours?
You betcha. I was taught by the great brisket master, Tom. Run my briskets at 150-160 for 6-7 hours and then up to 240 for the rest of the time.
Dang, now I have to go smoke one since I have the taste for one now.
Dang, now I have to go smoke one since I have the taste for one now.
Ribdog is kind.
About shreeding chili,it depends on what you like to eat.
Fall apart and then chopping,you can have a very fine "mush".
OK for tacos,enchiladas,beef chalupas,etc.
Still tasty.
About shreeding chili,it depends on what you like to eat.
Fall apart and then chopping,you can have a very fine "mush".
OK for tacos,enchiladas,beef chalupas,etc.
Still tasty.