Reduce smoke flavor?

[StAlphonzo]

Long story short, I used the reverse sear method on a tri-tip last night and must not have paid attention to how much wood I used.

I'm blaming this oversight on the whiskey.

Anyway, I'd like to use the remaining roast in a chili, but I'd also like to somehow reduce the intensity of the smoke flavor. The tri-tip is a little on the tough side, so I was figuring a long braise would help, but I'm afraid that if I dump all the ingredients into a simmering pot for a few hours, I'll have a simmered pot of smoke by the time I'm finished.

Anyway to recover from this? Like simmering the roast in water for an hour or so, draining, then combining all the chili ingredients? Soaking perhaps (which seems really weird)?

[DWCowles]

Yep! Whiskey will do that. Cheers!

[Jon Solberg]

Trim the outside off the roast. That’s where the smoke is.

[Jon Solberg]

Well most of it anyway.

[EdF]

Add plenty of beans to buffer it!

[FireMan]

Yup, nothin like buffed meat.

[EdF]

LOL. I love you, Man!

[bardsleyque]

This is off topic St Alfonso but do you have a "pancake breakfast"?

[texastweeter]

What Jon said. Save those pieces. Taste the chili, and if you think it can handle it add it back in.

[StAlphonzo]

This is off topic St Alfonso but do you have a "pancake breakfast"?

Hey neighbor (Shoreline resident).

Yes, and I'll bet YOU'RE the one who stole my margarine.

[bardsleyque]

well I might have abused a sausage patty...