The chili I make for the restaurant uses burnt ends. The brisket I end up using is the stuff that I can't slice to make look good or that the staff has reheated and over cooked. Also if you let it cook in your chili, you don't know how long it is going to take to be done.
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; Weber OTS; New Braunfels offset smoker; Weber Smokey Mountain; Chargriller Akorn.
Saddles BBQ Bistro