Labor day weekend is set to be my first all night brisket. The mother in law (of less than 3 weeks) offers to buy the meat. Sure, I say - "I need 2 packers cut 10lb briskets." I even explained why I wanted packers cut - for at least a quarter inch of fat. Today, she proudly shows me a couple 6 lb very lean looking flats she bought. And the butcher (if you can call him that) apparently couldnt fit the meat on his one-size-fits-all meat trays, so he cuts each in half, stacks 'em and wraps 'em. So tomorrow, I'm going to find myself a real butcher and buy me some packers cut briskets for my first all nighter. :?: The question is: anybody got a good chili recipe that I can use for this 12 lbs of lean brisket I've got now?