Brinkmann provides a number of smoked meat recipes on its website, including mesquite-smoked beef tenderloin chili with dark beer. To make this, trim the fat from 6 pounds of beef tenderloin, and slice it into 1 1/2-inch pieces. Poke holes into the strips to allow the smoke to permeate throughout the meat.
Fill the smoker with lava rocks or charcoal, and top it with 4 chunks of mesquite wood. Pour 6 cups of beer into the water pan. Put the beef slices into the smoker basket, and place it on the lower grill. Smoke the beef for 45 minutes to one hour in a gas or electric smoker or one to 1 1/2 hours in a charcoal smoker.
Allow the beef to cool slightly, and then chop it into small pieces. In a large pot over medium heat, heat 1 cup of canola oil. Add the beef tenderloin with 1 1/2 finely chopped large onions and 4 cloves of minced garlic. Cook the ingredients together for 10 minutes, and then add 3 tablespoons of chili powder, 2 teaspoons of ground cumin, 1 1/2 teaspoons of minced parsley and 3 teaspoons of minced oregano. Blanch, peel and dice 10 large ripe tomatoes, and add these to the meat. Pour in 2 cups of chicken stock and 1 cup of dark beer.
Simmer the chili over low heat until it is thick, approximately 1 1/2 hours. Add salt to taste, and top it with shredded Cheddar cheese to serve.