Leftover or freshly smoked brisket turns a pot of chili into something worth bragging about, with smoky depth in every bite. This is the kind of recipe that turns a chilly weekend into an event. Simple ingredients, big payoff.
Servings: 8
Smoker Temp: 225°F (if smoking brisket fresh for this recipe)
Smoke Time: N/A for stovetop chili step, roughly 1 hour if adding a smoke step for beans and peppers
Ingredients
- 3 cups smoked brisket, chopped or shredded
- 2 tbsp olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1 can (28 oz) crushed tomatoes
- 2 cans (15 oz) kidney beans, drained
- 2 cups beef broth
- Salt and pepper, to taste
- Shredded cheese, sour cream, chopped scallions, for topping (optional)
Instructions
- Build the base. In a large pot, heat olive oil over medium heat. Sauté the onion and bell pepper until softened, about 5 minutes.
- Bloom the spices. Add garlic, chili powder, cumin, smoked paprika, and cayenne. Cook for 1 minute until fragrant.
- Simmer. Stir in the crushed tomatoes, kidney beans, beef broth, and smoked brisket. Bring to a simmer and cook uncovered, stirring occasionally, until thickened.
- Season and serve. Taste and adjust salt and pepper. Ladle into bowls and top with cheese, sour cream, and scallions if using.
Notes: This is a great way to use up leftover brisket from a previous smoke. If starting from scratch, smoke a brisket flat separately using your preferred method, then chop and add it in step 3.
Smoked Berry Crisp
Mixed berries turn jammy and slightly smoky under low heat, topped with a buttery oat crumble that turns golden and crisp. This is the kind of dessert that turns a smoker lineup into a full spread. Simple ingredients, big payoff.
Servings: 8
Smoker Temp: 350°F
Smoke Time: about 40 minutes
Ingredients
- 6 cups mixed berries (blueberries, blackberries, raspberries), fresh or frozen
- 3/4 cup granulated sugar, divided
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1 cup old fashioned oats
- 1/2 cup all purpose flour
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1/2 cup butter, melted
- Vanilla ice cream, for serving (optional)
Instructions
- Prep the berries. Toss the berries with 1/4 cup granulated sugar, cornstarch, and lemon juice. Let sit for 10 minutes.
- Make the topping. Combine oats, flour, remaining sugar, brown sugar, and cinnamon. Stir in the melted butter until crumbly.
- Assemble. Pour berries into a greased cast iron skillet or foil pan. Sprinkle the oat topping evenly over the fruit.
- Smoke. Preheat your smoker to 350°F with a mild fruit wood like apple or cherry loaded. Smoke until the topping is golden and the berries are bubbling.
- Cool slightly. Let rest 10 minutes before serving warm, topped with vanilla ice cream if using.
Notes: Frozen berries work well here and don't need thawing first, just add a few extra minutes to the smoke time.
