If you’ve got the time, do this! Cook this brisket slow & low and you will be impressed. This chili is phenomenal and it is really worth the wait!
- 2-3 lbs. beef brisket
- 2 tsp. garlic salt
- 2 tsp. pepper
- 3 (16 oz.) can chili
- 1 cup cheddar cheese, shredded
- 1/4 cup white onion, chopped
- 1/4 cup jalapeno, chopped
- Start by trimming the fat side down to 1/8 inch fat cap. Remove most of the fat separating the flat and the point (it won’t render during cooking, but leaving some keeps meat moist).
- Dust the entire brisket with garlic salt and pepper.
- Preheat your smoker to 200ºF, using indirect heat and hardwood smoke.
- Place brisket on smoker and cook until it reaches an internal temperature between 190-195ºF (between 8-12 hours depending on brisket and cooking conditions).
- Once done, slice against the grain. Chop a couple strips into smaller pieces, to add to the chili.
- In a medium saucepan, pour chili in and heat at medium heat, stirring frequently.
- Once the chili is warmed, add chopped brisket and continue to stir.
- Remove from heat and place into serving bowls. Top with cheese, onions and jalapenos.
- Serve with a chunky slice of brisket on top. Enjoy!