Back in July I really, really wanted some brisket for the 4th, so I smoked up a monster 17 pound slab of beef, but due the pandemic, I didn't have my usual posse of Meatwavers to help me finish the thing and my wife and I only put a small dent in the glorious piece of meat that came out of the smoker that day. While the absence of sharing of food has been the hardest thing for me to cope with in the past year, I saw this as an opportunity to finally make a plethora of leftover brisket recipes—something this site lacked because brisket is not something I usually have a lot of leftovers of. This had led to some excellent things like brisket waffle fries and brisket cheesesteaks, but the last recipe I worked on ended up being the best—smoked brisket chili.
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