I sure this has been asked before. I am planning on doing some chili either with brisket or a chuckie as the meat. How far do I smoke the meat before pulling it off so it doesn't end up shredded in the chili?
I smoke a flat and some pork butt slices a couple weeks ago to make chili with. I pulled them a little short of probe tender, vacuumed sealed them and into the freezer until ready to make chili. Last weekend I pulled them out, chopped them into chunks and added them to the chili as I was simmering it. Ended up great.
For the first time, I used real dried chiles to make the chili. The flavor was great. Needed more heat in my opinion, but good for a first try. I followed the following recipe: