I plan on smoking either a brisket flat or a chuck roast to put in a chili? What do you think is better?
What temp should I cook them to for cubing (don't want shredded).
Any other advice for using a smoked meat in chili?
I decided to make pepper stout beef to celebrate the first Sunday of football! I take no credit for the recipe as i used the tried and true Wolfe Pit version. Started with a 5lb chuck roast that was seasoned with sea salt and cbp. I then used my Jaccard tenderizer on the roast. Filled one...