Melvang
Assistant Cook
So, twice a year my wife's congregation does a pot luck get together and I bring something smoked every event. I want to do a smoked brisket chili. However, I don't quite have the time to smoke a brisket. I have a brisket flat. I know that for brisket to become tender, it needs to be brought up to at least 195°F for internal temp to break down the collagen.
If I smoke it to the "stall" usually around 160° then chop and put into the crock pot at the beginning, would it be hot enough long enough to work down tender?
If I smoke it to the "stall" usually around 160° then chop and put into the crock pot at the beginning, would it be hot enough long enough to work down tender?