Smoked Brisket Chilli Recipe


This spicy Smoked Brisket Chilli has twice the flavour of other chillis. First, the brisket is smoked and then it’s smoked again when the chilli is cooked in your smoker. Since you’ll only use about half of the smoked brisket point in your chilli, you can use the other half for burnt ends or BBQ beef sandwiches. If you already have leftover brisket in the freezer, use your leftovers and skip ahead to the steps for making the chilli.



2 kg brisket point, trimmed of the external fat
6 small post oak wood splits
2 tablespoons canola oil or other high-temperature food oil
½ cup beef stock in a spray bottle
handful toppings of your choice

Brisket Rub

1 tablespoon salt
1 tablespoon black pepper
1 teaspoon chilli powder
½ teaspoon granulated garlic


2 tablespoons canola, peanut or other high temperature cooking oil
1 medium white onion, peeled and diced
1 red bell pepper, diced
3 jalapeño peppers, seeded and finely diced
4 cloves garlic, diced
1½ teaspoons salt
1 teaspoon pepper
1 teaspoon cumin
½ teaspoon oregano
4 teaspoons chilli powder
1 can kidney beans dark red, drained
1 can kidney beans light red, drained
1 can tomatoes, diced
1½ cups tomato sauce
2 cups beef stock
170 g tomato paste
2 tablespoons brown sugar
1 bay leaf
680 g smoked brisket point


  1. Preheat smoker to 135°C. Place a water pan in your smoker, if desired. Begin preheating the wood splits. Add the first split to the fire about 15 minutes before adding the brisket point.
    HOT TIPUsing a water pan to add moisture to the smoke chamber is optional and can increase condensation under the smoker lid. Adding spices, beer or wine to the water pan can be used to infuse an added layer of flavour into your food.
  2. Mix salt, pepper, chilli powder and garlic in a small bowl. Lightly oil the brisket point and season with the brisket rub.
  3. Place the brisket point in the smoker and spritz with beef stock once an hour. Smoke until the brisket point is dark and the internal temperature reaches 75°C, about 5 ½ hours. Wrap the brisket point in butcher paper and smoke until tender, reaching an internal temperature of 95-95°C, another 90 minutes. Replenish fuel and smoking wood as needed.
  4. Remove the brisket point from the smoker. Let it rest in the butcher paper for 30 minutes.
  5. Slice the brisket into 2.5 cm thick slices. Rotate the slices 90° and slice into bite-sized pieces.
  6. Preheat a Dutch oven on a side burner or stove top. Add oil and wait until it is shimmering and you see small wisps of smoke.
    HOT TIPHigh-temp cooking oil, such as peanut, canola and avocado oil, is oil that has a high smoke point, the temperature at which the oil starts to smoke.
  7. Add the onion, bell pepper and jalapeño. Sauté for 3 minutes. Stir in the garlic, salt, pepper, cumin, oregano and chilli powder until the vegetables are coated. Sauté for 2 more minutes.
  8. Stir in the beans, diced tomato, tomato sauce, beef stock, tomato paste, brown sugar, bay leaf and 680 g of the smoked brisket point. Bring to a simmer and transfer the Dutch oven to the smoker grate. Smoke the chilli, stirring occasionally until thickened, about 2 hours. Taste for seasoning and add additional salt and chilli powder, as desired. Remove the bay leaf.
  9. Serve the chilli with the toppings of your choice. Popular choices include shredded cheese, fresh diced tomato, diced onion, sliced jalapeño and sour cream.
  • Wrap the brisket point in butcher paper and smoke until tender
  • Slice the brisket into 1-inch thick slices

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