Ingredients
Equipment
Method
- Brisket — Trim the fat side down to 1/8 inch fat cap, removing most of the fat separating the flat and point (this won't render during cooking).
- Brisket — Dust the entire brisket evenly with garlic salt and black pepper.
- Brisket — Smoke at 200°F until internal temperature reaches 190-195°F, approximately 8-16 hours depending on brisket size and cooking conditions.
- Brisket — Once done smoking, slice the brisket against the grain. Chop a couple strips into smaller pieces for the chili.
- Chili — Pour the canned chili into a medium saucepan and heat over medium heat, stirring frequently.
- Chili — Once the chili is warmed through, add the chopped brisket pieces and continue stirring to combine.
- Chili — Remove from heat and ladle into serving bowls.
- Chili — Top each bowl with shredded cheddar cheese, chopped onion, and jalapeño pieces.
- Chili — Serve with a chunky slice of smoked brisket on top.
Nutrition
Notes
- Trim the fat seam — Remove most of the fat layer between the flat and point. That dense seam fat won't render at 200°F and turns greasy in the chili. A 1/8-inch cap on the exterior is fine — leave it.
- Target 190-195°F internal — Below 190°F the collagen hasn't fully broken down. The brisket will slice but chop rough and stay chewy in the bowl. Use a leave-in probe or check frequently in the final hours.
- Rest before slicing — Let the brisket sit at least 10 minutes after pulling from the smoker. Cut too early and the juices run across the cutting board instead of staying in the meat.
- Slice, then chop — Slice a few strips against the grain first, then cut into bite-sized chunks. Going straight to a dice skips the grain-check and leaves you with stringy pieces.
- Don't boil the chili — Medium heat, stirring frequently. Once the brisket goes in, you're just warming through. Boiling drives off moisture and breaks down the texture.
- Use a chunky-style canned chili — Thin broth-heavy styles go watery once the brisket pieces are added. A chili with body holds the texture in every bowl.
- Serve alongside jalapeño cheddar cornbread — the fat from the cheese and the heat from the pepper cut through the smoke cleanly. A thick slice works for sopping up whatever's left in the bowl. Regular cornbread works too, but the jalapeño version earns its place here.
- Stack more toppings for texture: crispy bacon bits and sliced green onions over the cheddar layer. The bacon crunch holds even as the chili cools, and the green onion brightness cuts the richness.
- For drinks, a cold lager is the move — the carbonation cleans the palate between bites. A smoky bourbon on ice works too. The char notes in both pull the smoke forward without competing with the beef.
- Store leftover chili in an airtight container in the refrigerator for up to 4 days. The flavor improves overnight as the brisket absorbs into the base — next-day bowls often have better depth than the first serving.
- Freeze in portioned containers for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop over medium-low heat. Add a splash of beef broth if the chili has thickened during storage.
- Avoid the microwave when reheating from frozen — it heats unevenly and the brisket pieces turn tough at the edges. Low and slow on the stovetop preserves the texture.