Winters here so time for Egret's chili

I deviated from the standard recipe a little. I smoked a chuckie last night to 165 degrees- today I cut it into small cubes. Added to the sausage (30 min later than start of sausage). I also deleted the beans from the recipe. Really turned out well- I didn't get as much smoke flavor as I wanted which was my fault. I used a couple handle fulls of the Jack Daniel's chips and I just don't think chips work as well, for low and slows, as chunks do. But it was really good- I liked the chunks of meat as it added to the texture. The wife really liked it as well- was close to her heat tolerance but she had seconds (which is very rare). This is a keeper for sure. I cooked it on the egg- just sitting on stove for serving...