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Award-Winning Smoked Brisket Chili with Burnt Ends

Smoked brisket chili with burnt ends pairs slow-smoked, tender brisket with a simmered tomato chili and barbecue-glazed cubes. The brisket cooks low and slow before the chopped meat enriches the chili and the burnt ends finish with browned edges.
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Prep Time 20 minutes
Cook Time 9 hours 48 minutes
Resting 1 hour
Total Time 11 hours 8 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

For the brisket
  • 6 lb brisket point; fat cap trimmed to 1/4 inch
  • 2 tbsp yellow mustard
  • 1 tbsp kosher salt divided; for the brisket rub
  • 1 tsp kosher salt remaining; divided
  • 2 tbsp coarse black pepper
  • 1 tbsp paprika
  • 2 tsp garlic powder
  • 1 tsp onion powder
For the burnt ends
  • 0.5 cup barbecue sauce
  • 2 tbsp light brown sugar packed
  • 2 tbsp unsalted butter melted
For the chili
  • 2 tbsp vegetable oil
  • 1 yellow onion large; diced
  • 1 green bell pepper diced
  • 1 jalapeno seeded and minced
  • 4 cloves garlic minced
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 2 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 2 cup low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp apple cider vinegar

Equipment

  • 1 smoker
  • 1 9x13-inch foil pan
  • 1 6-quart Dutch oven

Method
 

Smoke the brisket
  1. Preheat a smoker to 250°F.
  2. Spread the mustard over the brisket.
  3. Mix 1 tablespoon of the salt with the black pepper, paprika, garlic powder, and onion powder.
  4. Rub the mixture evenly over the meat.
  5. Smoke the brisket, fat side toward the heat source, until the bark is dark and set and the internal temperature reaches about 165°F, 4 to 6 hours.
  6. Wrap the brisket tightly in butcher paper or heavy-duty foil.
  7. Return it to the smoker until a probe slides into the thickest part with little resistance and the internal temperature is 200°F to 205°F, 2 to 4 hours.
  8. Rest the brisket, still wrapped, for 1 hour.
  9. Divide the brisket evenly.
  10. Cut one half into 1-inch cubes.
  11. Finely chop the other half.
Prepare the burnt ends
  1. Raise the smoker temperature to 275°F.
  2. Toss the cubed brisket with the barbecue sauce, brown sugar, and melted butter in a 9x13-inch foil pan.
  3. Cover the pan tightly with foil.
  4. Smoke for 1 1/4 to 1 1/2 hours.
  5. Start the chili after the first 30 minutes of covered smoking.
Cook the chili
  1. Heat the oil in a 6-quart Dutch oven over medium heat.
  2. Cook the onion, bell pepper, and jalapeno until softened, 6 to 8 minutes.
  3. Stir in the garlic, chili powder, cumin, oregano, tomato paste, and remaining 1 teaspoon salt.
  4. Cook for 1 minute.
  5. Add the crushed tomatoes, beef broth, Worcestershire sauce, and chopped brisket.
  6. Bring to a simmer.
  7. Simmer uncovered, stirring occasionally, for 30 to 40 minutes.
Finish the burnt ends and serve
  1. Once the burnt ends have smoked covered for 1 1/4 to 1 1/2 hours, uncover the pan.
  2. Smoke for 20 to 30 minutes, until glazed and browned at the edges.
  3. Let the chili continue simmering during this time.
  4. Stir the vinegar into the chili.
  5. Serve the chili topped with the burnt ends.

Notes

For the most tender brisket, wait until a probe slides into the thickest part with little resistance before taking it off the smoker. Refrigerate leftovers for up to 4 days or freeze for up to 3 months. For a gluten-free option, use certified gluten-free barbecue sauce and Worcestershire sauce.