Ingredients & Equipment

Smoked Brisket

  • ~10-16 lb. brisket
  • Dry Rub - (this rub is really good!)
  • Cooking Wood - (more info)
  • Aluminum foil
  • Weber Smokey Mountain 18" or 22" - (more info)


  • A bunch of smoked brisket
  • Olive oil
  • 1 ea. red onion (chopped)
  • 6 ea. or so garlic cloves (chopped)
  • 1 ea. red bell pepper (chopped)
  • 1 ea. green bell pepper (chopped)
  • 1 ea. can of whole kernel corn (drained)
  • 1 ea. can of black beans (rinsed)
  • 2 ea. cans of kidney beans (rinsed)
  • 28 ounces of crushed tomatoes
  • 28 ounces of chopped tomatoes and juice
  • 12 oz. Mexican beer - (just use Modelo)
  • Chili seasoning - (my "makes life easy" recommendation)
  • Sugar, cayenne, salt, pepper to taste
  • Dutch oven - (Amazon, no referral, recommendation)
  • A wooden stirring thing
  • Weber Kettle - (more info)


Cooking Time

  • Brisket: ~1.5 hours per pound
  • Chili: 2-3 hours




  • Prep Weber Smokey Mountain using the "minion method" - (more info)
  • Pre-heat smoker to 225°
  • Trim excessive fat off brisket - (more info)
  • Cover brisket with dry rub
  • Place meat on top rack of smoker
  • Shove thermometer probe deep inside giant meat slab - (recommended thermometer)
  • Prop brisket up with wood chunks in center to avoid liquid pooling
  • Spray meat with water or apple juice every so often to prevent drying out
  • Maintain smoker at 225°

// Smoking a brisket will take a while, so find something fun to do

  • When brisket hits ~160°, wrap in aluminum foil
  • When brisket hits 190-205°, take it out and let rest for an hour
  • After resting, carve it up, serve it to friends and family, or put a thin slice on your face and pretend you're Hannibal Lecter... it doesn't matter at this point. Just make sure you have enough left over to make chili.


  • Prep Weber Kettle as per "two-zone" method - (more info)
  • Place dutch oven near hot coals in the Weber Kettle to give it some medium heat
  • Add olive oil
  • Add garlic and sauté for a bit
  • Add onion and sauté for a bit
  • Add brisket, peppers, beans, and tomatoes
  • Add all the seasonings
  • Add beer
  • Mix well
  • Move dutch oven off the coals to simmer
  • Cover both the Kettle and dutch oven
  • Stir occasionally to prevent burning
  • It's done when it looks and smells like chili


Words from my Mouth Hole

You can obviously use a stove top for the chili, but cooking outdoors in the fresh air is so much nicer. This allows you to drink while waiting for dinner to cook. For the next few hours, you're not "that creepy alcoholic that needs pants." You're "chef!"

This recipe can be modified for whatever you like in your chili. Don't like corn? Throw it in the garbage! Corn sucks! Want to add bacon? Grill some up and toss it in! Bacon goes with everything! Don't eat meat? Well, you're on the wrong site pal. Please don't come here ever again.

I've tried the "hot and fast" 375° brisket method, but it never comes out as good as low & slow 225°. Take your time and do brisket right. It's worth the extra effort.