My mouth (typing) got ahead of my brain again. The brisket is actually 4lbs, so I was thinking as I typed 3lbs because I think I might get that much usuable meat after cooking.
Thanks for the replies.
I will do my best to update this as I go.
I am also planning on cooking the brisket tomorrow, refrigerating whole, and the cubing and defatting for the finished chili on Monday.
I really want to get a good crust and smoke on the meat to add flavor tom the chili. I always over think everything. It is gonna be good either way.
If I decide to pull before it before it is completely done and finish cooking the meat in the chili, what temp should I pull it.