Smoked a small brisket for chili yesterday. I kept it in for three hours. The smoke flavor is evident and IMO good in the chili, but I don't think all of the work of slicing the brisket into those small cubes is worth the effort. The Mrs. prefers the texture of the hamburger over the beef cubes...
I use this SBR Original BBQ Three Bean Chili recipe as the basis for my chili. Instead of all of the individual spices I use a packet of McCormick chili seasoning. I substitute tomato sauce for the diced tomatoes (I'm not a huge tomato fan), and a couple of tablespoons of Better Than Boullion...
Right at 3 hours @ 250 degrees. Pulled it when it when the probe hit just below medium (138 degrees). Noticeably better smoke flavor. Next I'll do some ribs and report on them when I do. Thanks Fred!
Okay. The pellets arrived. This morning I gave my smoker a decent clean out and replaced the pellets I had in there with the pellets Fred suggested (Hickory). I'm doing a standing rib roast to try them out. I'll report back (with a picture) to let everyone know what I think of the pellets.
I put my selection of meat on the pellet smoker before firing it up. Mine produces a lot of smoke while heating which helps with getting the smoke taste into the meat.
Smoked wings. Toss in salt, pepper, garlic and onion powder a few hours before smoking. Smoke at 250 for 2 hours. Let them rest while bringing peanut oil up to 375. 3 minutes in the oil to crisp the skins. Toss in your favorite sauce. I'm doing a 3/2 ratio of Sweet Baby Ray's hickory BBQ...