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Brisket

Brisket Baked Beans

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Four Beans, Mucho Brisket

Like barbecued brisket, baked beans have deep roots in American food culture. Native Americans cooked them with maple sap and bear fat, using re-scorched stones for heat.

European colonists adopted the dish, adding salt pork for fat and molasses as a sweetener. Today, baked beans are inextricably woven into the fabric of American barbecue and they’re about to get a lot better. With brisket. Lots of brisket. This is a great place to use up all those burnt ends and brisket trimmings. Sweet, salty, smoky, and, above all, meaty, these are everything you hunger for in baked beans—and more.


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Brisket Baked Beans

Recipe Notes

  • Advance Prep: 20 minutes
  • Grill Time: 1⁄2 to 2 hours
  • Yield: Makes 12 cups; serves 10 to 12
  • Method: Smoking (though you can also indirect grill or bake the beans)
  • Equipment: Smoker (or grill or oven); A Dutch oven or heavy- bottomed pot with a tight-fitting lid or a large heavy-duty aluminum foil roasting pan

Ingredients

  • 4 strips thick-sliced artisanal bacon, such as Nueske’s, cut crosswise into 1⁄4-inch slivers
  • 1 large onion, peeled and cut into 1⁄4-inch dice
  • 1 poblano chile, stemmed, seeded, and cut into 1⁄4-inch dice
  • 1 red or yellow bell pepper, stemmed, seeded, and cut into 1⁄4-inch dice
  • 3 jalapeños, stemmed, seeded, and diced
  • 2 cloves garlic, peeled and minced
  • ½ cup chopped fresh cilantro
  • 1 can (15 ounces) baked beans (preferably organic) with can juices
  • 1 can (15 ounces) black beans (preferably organic), drained
  • 1 can (15 ounces) red kidney beans (preferably organic), drained
  • 1 can (15 ounces) navy beans (preferably organic), drained
  • 1 ½ cups your favorite sweet red barbecue sauce
  • 2⁄3 cup packed brown sugar, plus extra as needed
  • ½ cup dark beer, plus extra as needed
  • 1⁄3 cup Dijon mustard
  • 2 cups chopped barbecued brisket
  • Coarse salt (sea or kosher) and freshly ground black pepper

Recipe Steps

1: Place the bacon in a large Dutch oven or heavy-bottomed pot. Place over medium-high heat and cook, stirring occasionally, until sizzling and golden, 3 minutes.

2: Add the onion, poblano, bell pepper, jalapeños, garlic, and 1⁄4 cup of the chopped cilantro and cook, stirring occasionally, until lightly browned 3 to 4 minutes more.

3: Stir the beans into the bacon mixture. Stir in the barbecue sauce, sugar, beer, mustard, and brisket. You can cook the beans in the Dutch oven, or transfer them to a large heavy-duty aluminum foil roasting pan.

4: Set up your smoker following the manufacturer’s instructions and heat to 275°F. Smoke the beans, uncovered, until thick, concentrated, and richly flavored, 11⁄2 to 2 hours. If they start to dry out, stir in a little water or more dark beer and put the lid on the Dutch oven or cover the pan tightly with aluminum foil.

5: Correct the seasoning, adding salt, pepper, or sugar to taste. The beans should be very flavorful. Sprinkle the remaining 1⁄4 cup chopped cilantro on top. Dig in!

Brisket Baked Beans will keep, in a sealed container in the refrigerator, for at least 3 days.

Recipe Tips

Set up your grill for indirect grilling (see page 22) and heat to medium. If using a charcoal grill, toss 11⁄2 cups wood chips (soaked in water to cover for 30 minutes, then drained) or 2 hardwood chunks on the coals. If using
a gas grill, place wood chunks under the grate over the heat diffusers. In step 4, smoke-roast the beans, uncovered, until they are thick, concentrated, and richly flavored, 40 to 60 minutes.

Preheat the oven to 275°F. In step 4, bake the beans, uncovered, until thick, concentrated, and richly flavored, 11⁄2 to 2 hours.

Find This Recipe

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The Brisket Chronicles

It all starts with the big kahuna: an authentic Texas barbecued brisket, aka 18 pounds of smoky, fatty, proteinaceous awesomeness. And from this revelation of pure beefy goodness comes burnt ends. Corned beef. Ropa Vieja. Bollito Misto. Pho . . . and slowly it dawns on you: Brisket must be the tastiest, most versatile, and […]

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