Omaha Steaks brisket flat

[masssmoke]

So, I have two small flats from Omaha Steaks. They look very lean with very little fat on them.
I am thinking of smoking them and then using them for chili. Expensive chili yes, but I really like brisket chili and I am worried about how the small flats will be on their own.
I have read this post https://www.smokingmeatforums.com/threads/brisket-flat-my-way.277499/
from SmokinAl and I think I will use a foil pan. I don't think I will use the onion soup mix as I am worried about it being too salty.
But I am not sure what else to do, I am thinking of smoking until 165 and then pulling it out and putting it in the chili. Any ideas on a better plan?

 

[sandyut]

So, I have two small flats from Omaha Steaks. They look very lean with very little fat on them.
I am thinking of smoking them and then using them for chili. Expensive chili yes, but I really like brisket chili and I am worried about how the small flats will be on their own.
I have read this post https://www.smokingmeatforums.com/threads/brisket-flat-my-way.277499/
from SmokinAl and I think I will use a foil pan. I don't think I will use the onion soup mix as I am worried about it being too salty.
But I am not sure what else to do, I am thinking of smoking until 165 and then pulling it out and putting it in the chili. Any ideas on a better plan?

Smokin Al method is solid. I would cook it till done then put it in the chili. A flat will be tough for a while if you pull it at 165.

When I have added pulled pork, chuck, brisket to other meals like soups, chili, mac and cheese etc. Its been fully cooked first to probe tender first.