# Red Chili with brisket

**URL:** <https://boards.straightdope.com/t/red-chili-with-brisket/973046>\
**Category:** Cafe Society\
**Tags:** food-cooking\
**Created:** [October 11, 2022, 2:40am UTC](https://boards.straightdope.com/t/red-chili-with-brisket/973046 "2022-10-11T02:40:09Z")\
**Posts on this page:** 5\
**Page:** 1

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**Author:** ![Saint\_Cad](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/saint_cad/32/18907_2.png) [@Saint\_Cad](https://boards.straightdope.com/u/Saint_Cad)\
**Post date:** [October 11, 2022, 2:40am UTC](https://boards.straightdope.com/t/red-chili-with-brisket/973046/1 "2022-10-11T02:40:09Z")

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I usually use chuck roast but I have a chance to get a small grass-fed brisket. I would be cooking the chili overnight in a crockpot, take it to work and cook it another 3 to 4 hours. So will the brisket be inedible? Will it be better than chuck roast? What suggestions would you have?

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**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\
**Post date:** [October 11, 2022, 2:42am UTC](https://boards.straightdope.com/t/red-chili-with-brisket/973046/2 "2022-10-11T02:42:01Z")

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Brisket is fattier than chuck. Whether that’s an advantage or disadvantage may be a matter of taste.

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**Author:** ![DSeid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dseid/32/20194_2.png) [@DSeid](https://boards.straightdope.com/u/DSeid)\
**Post date:** [October 11, 2022, 2:54am UTC](https://boards.straightdope.com/t/red-chili-with-brisket/973046/3 "2022-10-11T02:54:25Z")

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Are you slicing the brisket at some point? Like before the last 3 hour cook?

I think it will be fine but chuck is cheaper and for chili would also do fine.

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**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\
**Post date:** [October 11, 2022, 1:51pm UTC](https://boards.straightdope.com/t/red-chili-with-brisket/973046/4 "2022-10-11T13:51:22Z")

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You should cook it long enough at low temps so you can tear the meat apart with a couple of forks.

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<div class="post-metadata">

**Author:** ![DSeid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dseid/32/20194_2.png) [@DSeid](https://boards.straightdope.com/u/DSeid)\
**Post date:** [October 11, 2022, 4:57pm UTC](https://boards.straightdope.com/t/red-chili-with-brisket/973046/5 "2022-10-11T16:57:18Z")

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I think I’d cube and brown it before adding to the rest. Then cooks until falling apart which the times given should do.