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Forgot I had these pix. Whipped up this chili a coupla weeks ago using a 2.5 lb chuck roast. I grilled the steak over a bed of JD whiskey barrel wood until it was well done and until the smoke set in, then pulled it and diced it up for the chili. Then simmered it for a couple hours, covered in the DO. Had some onion sausage in there too. The smoke stood out pretty well and the steak had great texture in the end.