umyaya
Knows what a fatty is.
- Joined
- Jan 7, 2009
- Location
- Charlott...
1) Flat or Point: I’m a big fan of the point but most chili recipes call for fairly lean meat.
2) I obviously would like to smoke it first. Do I cook it until it is finished or pull it early to let it finish while cooking with the rest of the chili? I wonder if the texture is ruined from being overcooked if already cooked brisket is essentially re-cooked with the chili.
3) Has anyone tried dumping a bunch of smaller burnt ends into chili?
Really, I'm looking for advice for what method has worked well for others.
Thanks.
2) I obviously would like to smoke it first. Do I cook it until it is finished or pull it early to let it finish while cooking with the rest of the chili? I wonder if the texture is ruined from being overcooked if already cooked brisket is essentially re-cooked with the chili.
3) Has anyone tried dumping a bunch of smaller burnt ends into chili?
Really, I'm looking for advice for what method has worked well for others.
Thanks.