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1
Heat a smoker or grill to medium.
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2
Season fleshy side of the brisket with kosher salt.
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3
Sear the fleshy side of brisket on the grill, close to the coals for about 10 to 15 minutes.
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4
Flip the brisket and lightly sear the fatty side until a red-orange crust is formed.
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5
Raise the brisket to a higher level of the grill and continue to cook over indirect heat until fork tender.
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6
Transfer the brisket to a cutting board.
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7
Separate the flat and the point with a sharp butchers knife.
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8
Remove the point while still hot and put the point and the flat back on the grill, taking care not to scorch the meat.
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9
Continue cooking until most of the fat has rendered or liquefied, about 15 minutes.
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10
Remove it from the grill and trim off the fat and any burned portions.
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11
The grain in the point runs in several different directions so care needs to be taken when slicing.
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12
Slice the meat on an angle, between 3/8 to 1/2-inch thick, until the entire point is sliced.
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13
Begin chopping those slices at a 90 degree angle to attain the desired size chunks of the points.
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14
Put the chunks into a pan and add about 6 ounces of Woodyard Original Sauce, per pound of meat, then put the pan back on grill.
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15
Leave uncovered to allow it to smoke until a glaze is formed on the surface.
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16
Remove the pan from the grill and allow meat to rest and set, about 20 to 30 minutes.
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17
Ready to add to the Three Bean Chili.
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18
Put the beef into a large roasting pan and put it on the smoker.
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19
Smoke the meat until a firm crust forms, roughly 40 minutes.
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20
Remove it from the grill and add it to your favorite skillet over medium heat to begin browning.
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21
In another large skillet over medium heat add the diced onions.
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22
Add the chili powder, cumin, cayenne and paprika.
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23
Cook until the mixture is well blended, then add the smoked ground beef.
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24
Brown the mixture until fully cooked.
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25
Add the black beans, red beans and red kidney beans with diced tomatoes and crushed tomatoes to a large stock pot and mix well.
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26
Add the ground beef mixture and stir until combined.
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27
Cover and simmer for roughly 1 hour.
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28
Ready to serve up!
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29
Serve the chili as a base with the desired amount of burnt ends on top and add your favorite fixin's, such as corn chips, sour cream, jalapenos, red onions and/or shredded cheese.
