Brisket Point for Chili - Newbie needs advice

[dkendall007]

Good afternooon Gents (&ladies), I made it my NY's resolution to cook and grill more and felt this was as good of a time as any to start and get on the forum. I've lurked here for the past 2 years picking up as much knowledge as I can, but this year I decided to get more involved.

My goal this weekend is to make some chili for the football games and I thought I'd add some smoked beef to the mix to liven things up. My plan is to grab a brisket point, smoke it and add that goodness to some chili. I have had mixed results smoking brisket in the past on my Weber Kettle (mostly using too small of a piece of flat/not smoking a whole brisket), so I'm lacking a little confidence. I have smoked whole Pork shoulders, so I have some idea about time/temp/coal arrangement from doing those, but Brisket still poses a challenge to me.

That is why I'm here now, before I start, to ask for some advice.

I am totally unsure what temp, time, methods and wood to use to have a good smoke. I can grab a 3-5 lb. point from my local butcher, already have a few good rubs to use, but I'm lost from here on out.

Can you all please help?

Thanks in advance,

DKen

 

[i is a moose]

I would grill it. Chili meat on the grill is killer.

Mesquite charcoal and pecan or hickory smoke wood, get it nice and caramelized, then add the meat to your chili pot for the braise, and you can even put the pot on the grill over med/low heat to finish it for a few hours until it's ready.

 

[SmokinAl]

Would you please update your profile to include your location, then swing on over to roll call & introduce yourself. Thanks.

For your chili, I would smoke it at 225 to about 180 degrees internal meat temp, then cube it up & let it cook for a couple of hours in the chili. I use oak & hickory for most everything.

 

[scarbelly]

I totally agree Al - I love my smoked Chili too 

 

[driedstick]

Al x 2

 

[sprky]

Would you please update your profile to include your location, then swing on over to roll call & introduce yourself. Thanks.

For your chili, I would smoke it at 225 to about 180 degrees internal meat temp, then cube it up & let it cook for a couple of hours in the chili. I use oak & hickory for most everything.