I'm making chili this weekend, and will be doing a few things differently this time.
This will be my first time cooking in a dutch oven on the egg. At what height do you use the DO? On the fire ring? On the spider? On a raised grid? Some combination (sear the meat, saute the onions closer to the coals and then move it up to a higher level for the braising period? And for the height you use, what size fire and/or temp do you run at?
Also, this will be the first time I'm using pre-smoked pork-rib trimmings (leftovers from a couple racks of spares). I'm going to use chili powder, instead of a BBQ rub, sound like a good idea? For those of you who have used smoked rib meat in chili, at what point do you add the pork to the chili? Since they're already fully cooked, do you add it at the end of the cook, just to warm them up? Or do you only lightly smoke (rather than fully cook) them and then finish them off with the full braise?
I'm also using leftover uncooked brisket meat. I thought I'd grind some of it, and cut some of it into 1/2" chunks. Last time I made chili with chunks of beef, rather than ground (I think I used chuck) it came out tough. I'm guessing I didn't cook it long enough to make it tender. Any tips for a man trying new things?