Here is the Brisket that I smoked up a little while back....
viewtopic.php?t=23302
I conveniently had exactly 3 lbs of brisket leftover in the freezer, which was the exact amount that the "base" recipe called for. I ended up tweeking a few things, but I did follow it fairly closely.
http://westernhorseman.com/index.php?op ... Itemid=226
Ended up adding a few big chunks of hickory to the BGE for additional smoke flavor...


My wife made some awesome Pepperjack Cornbread to go with...


This was the best chili I've ever had. The Brisket is what put it over the top IMHO. It was so rich, soft, tender, juicy, beefy and smoky with just the right amount of spice. Almost like eating beef butter.

