I'm thinking of experimenting on some brisket chili recipes for furture tailgates. It's just me so not a big crowd to feed so no reason to cook a whole packer or even a flat but would one of those "corned beef" briskets you find at Wally World/Publix that are only a pound or so (cut from the flat I assume) work in this case? My plan would be to smoke the meat until done then start making the chili part up. I know there's several of you judges that do the take home from the grazing table for this or Brunswick stew I'm just not that kind to take home from the grazing table due to distance to drive etc. Thoughts, opinions???