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What I normally do is take some leftover slices of smoked brisket and then cut it up into little chunks and use as a substitute for some of the ground beef in the chili (1/3 to 1/2). The chili then takes on a very nice smoky flavor. All of the other ingredients I leave the same.

Good comments. Keep 'em coming. I think I may do some experimentation this summer to find out conclusively. I also think that the rub will generally mask any differences in taste that different woods would have - the salt, sugar, hot pepper, onion and garlic, etc. combined with any smokiness...

This post in the other thread about acquiring wood in Canada got me thinking. I agree with that 100%. I've used both hickory and oak in my own barbecuing and I've had BBQ that was smoked over apple, peach, and pecan as well. Honestly, I can't tell the difference. I know some people expend a...

Anyone know of a decent place to get full sized briskets in the Burlington County area? The supermarkets sell these dinky little 3 lb ones. Costco sells 5-6 lb ones but they almost always have all of the fat trimmed off. Where can I get a full (point and flat) untrimmed brisket around here?

Butts always take me forever...way longer than 1.5-2 hours/lb. Another thing I noticed is that they get up to 165 degrees very quickly, take a very long time to get from there to 180, and then seemingly hold at 180 for hours on end. This is with a cooker temp of 225-240.

I keep all 3 vents approximately half way open to maintain 225 degrees. If the cooker goes above 250 I close all 3, if it drops below 200, I open all 3 fully, but I rarely have to do any of that. It seems to like to just stay at 225, which is fine by me.