a smoker; 5 pounds hickory wood chips or chunks; butcher paper
Add the olive oil, butter, onion, jalapenos, garlic, 1/2 tablespoon salt and 1 teaspoon pepper to a medium heavy-bottomed pot. Sweat over medium-low heat until tender, then stir in the crushed tomatoes, tomato paste, beef stock, chili powder, adobo sauce, chipotle powder, garlic and onion powders, sugar, cumin, 1 1/2 tablespoons salt and 1/2 tablespoon black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes. Add the chopped Brisket. Mix in the masa harina slurry and let simmer, stirring often to let the meat settle to the bottom of the chili, for another 5 to 10 minutes.
Preheat a smoker to 225 degrees F. using your preferred heating method. Apply wood chips or chunks to allow for smoke.
Mix pepper and salt together in a bowl to make seasoning rub. Apply rub to brisket.
Place brisket on smoker. Let smoke, adding wood chips as necessary to supply ample smoke, until brisket reaches 170 degrees F, 4 to 7 hours. Wrap in butcher paper and put back on smoker. Continue cooking until internal temperature reaches 200 degrees F. Let rest, still wrapped, for 2 hours.
Unwrap and slice against the grain.
To use this chili for Frito Pie, cut open a 2-ounce bag of Fritos from the top or side. Ladle in some chili, then add shredded Cheddar, diced red onion, fresh sliced jalapenos for more heat and maybe even a dollop of sour cream! Mix it up and eat!
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.