Recipe: Nuclear Brisket Chili

Nuclear Brisket Chili


Recipe: Nuclear Brisket Chili


  • 7 lbs. of smoked Brisket (point or flat, for this recipe we did a 50/50 combination of both)
  • 1 tablespoon Cattleman’s Grill 8 Second Ride Rub
  • 1 tablespoon Oakridge BBQ Habanero Death Dust
  • 1 teaspoon Grinders Death Nectar Hot Sauce
  • 2 tablespoons chili powder
  • 2 tablespoons cumin
  • 2 large green peppers (diced)
  • 1 large yellow onion (diced)
  • 3 1/2 lbs Roma tomatoes (diced)
  • 2 12 oz. cans chipotle peppers in adobo sauce (diced)
  • 2 15 oz. cans kidney beans
  • 2 tablespoons olive oil


Combine the olive oil, green peppers, tomatoes, onion, and chipotle peppers in a 7 quart Lodge Logic cast iron dutch oven and stir.

Add brisket, chipotle peppers, kidney beans, cumin, chili powder, Cattleman’s Grill 8 Second Ride Rub, Oakridge BBQ Habanero Death Dust, and Grinders Death Nectar Hot Sauce. Stir to combine.

Preheat your Yoder Smokers YS640 or other grill to 350°. Place the chili on the cooker and let it come to a low simmer. Cook until the liquid has reduced and begun to thicken. Remove from the grill and let the chili sit for 20 minutes before serving.

Serve and enjoy!

**WARNING: This chili is hot! To reduce the heat, only add Cattleman’s Grill 8 Second Ride Rub.


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Yoder Smokers YS640 Pellet Grill

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