re: #160 The Vicious Babushka

I have a piece of 2nd cut brisket in the freezer.

When we went to Miami we ate at this “Backyard BBQ Smokehouse” place that had the Best. Brisket. Ever. Zedushka can’t stop talking about it but I don’t know how to do smoked without, you know, a smoker.

Brisket makes THE BEST chili! Brown it hard so it has a real nice bark before you cut it. That adds such a fantastic layer of flavor. I also like the onions to get browned real good, because that changes the flavor slightly, too.