Thread: brisket chili
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Unread 11-30-2012, 02:12 PM   #9
On the road to being a farker
Join Date: 06-04-12
Location: Wheaton, IL
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Dude, I would totally just buy a flat, smoke until 165-170 internal then cut it up and crock pot the trash out of the chili. The meat stays tender and doesn't disintegrate and gets that smoky flavor all over the place.
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