Smokin Gator
Young Ape
I have made it several ways, but yes you smoke the brisket and then chunck it up to put in the chili. As the chili cooks the meat will break down more so you won't have big hunks of meat in there.
My favorite is to use "burnt ends" I cook whole packer briskets for catering and competition. There are two parts to that... the point and the flat. The flat is the part you normally slice and the point is the rounder thicker end. I cook the brisket until the flat is done and then I separate the two. The point goes back on the cooker for about another hour. After that I take the point off and cube it into inch and a half or so cubes. I put more rub on then, put them in a pan, cover the pan with foil, and put them back in to cooker for another hour or so. What my family or customers don't scarf down I put in the freezer in vacuum sucked bags just for chili.