Step 1: Cut the brisket and pork shoulder into 1/2-inch cubes and set aside.
Step 2: Heat the oil in the Dutch oven over medium heat. Brown the bacon in the olive oil, 4 minutes, stirring with a wooden spoon. Add the onion, poblanos, and garlic and cook until browned, 4 minutes. Stir in the chili powder, cumin, oregano, and cinnamon and cook until fragrant, 2 minutes.
Step 3: Add the diced brisket, pork shoulder, and beans and cook until coated with the chili mixture, stirring well, 2 minutes. Stir in the beer and bring to a boil. Stir in the tomato sauce, stock, Tabasco, and chocolate and bring to a boil.
Step 4: Meanwhile, light your smoker according to the manufacturer’s instructions and preheat to 250 degrees. Add the wood as specified by the manufacturer.
Step 5: Smoke the chili uncovered until thick and richly flavored, 3 to 4 hours, stirring from time to time with a wooden spoon. The last 15 minutes, add salt and pepper to taste, and additional hot sauce if the chili needs more kick. Serve the chili in bowls with the accompaniments on top. Great today, and leftovers will taste even better tomorrow.
OK, so you’re a traditionalist and you want to make a ground meat chili. No problem. You’ll need about 2 pounds each very coarsely ground beef and pork. Brown it after browning the onions and peppers. You’ll still get plenty of smoke flavor thanks to cooking it in the smoker.