I made some brisket chili yesterday for the first time with most of a flat and some point left from Sayville. I course chopped the meat and sauteed with a coarse chopped large Vidalia onion, 4 cloves of garlic, 3 large jalapenos chopped small (left seeds in one), a jar of roasted red peppers chopped, a few tablespoons of mixed chile powders (ancho, cayenne, chiplotle, etc.), deglazed with a Spaten Octoberfest (great beer) added a can of chopped tomatoes and a couple of cups of beef stock to cover and cooked all day over low. Before serving, however, I smashed the meat with a slotted spoon to break up the chunks. Served Frito pie style with aged cheddar, sour cream, finely chpped raw onion & jalapeno (would have put in some fresh tomato if I had it) and hot sauce. Farking awesome, thanks for the idea guys!