Find a meat locker that will sell a pre-smoked brisket. Or, smoke one yourself and cryovac it so it looks like you bought it that way. I don't see it any different than teams starting with canned chili and adding to it. You are still making the end product on-site. For what it is worth, the MOFO Brisket Chili recipe in the recipe section has won once and placed second twice for me. Just go light on the chili powder.
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