I have decided to enter a smaoked brisket chili into the annual chili cook off at my place of employment. was planning on smoking a 7-8 lb. flat with apple and hickory until an internal temp of about 180 and then cutting into cubes to add to the chili. I would think that a 2-3 hour simmer in the chili would tenderize the brisket cubes. Has anyone out there ever prepared chili with smoked brisket? Any suggestions?