British BBQ Society Forums

I cook a brisket chilli on the hob where i use cubed brisket with the fat cut off but i want to have a go at cooking the chili in my smoker, im toying with the idea of smoking the brisket chunks first but wonder if as they have no fat on them they will just dry out and i should not bother, my other idea is to cook the chili in the pot as i would on the hob but do it in the smoker, do you think this would absorb and get a smokey flavor, the chili is cooked in a tom based sauce.

See your other post for answers, I won't delete this as there is a dual question.

Thanks, probs should have just gone with one post put this up then thought it may be better in the main section.