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  1. Had some leftover brisket that was slow smoked on the KJC 2 with a mix of pecan, oak, and mesquite pellets. I used mustard as the binder and a rub of salt, black pepper, and some chipotle chili powder. For the chili I used: 2 small yellow onions, diced 5 small campari tomatoes 2 dark beers (I like Negra Modelo for this) A pound of leftover brisket, cut into small cubes 1 Tbsp red wine vinegar 1 tsp fish sauce (optional) Mexican cheese blend for serving Seriously. That’s it. I put the diced onions in a dutch oven with some
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