Brisket Baked Beans (four beans, mucho brisket)
After making Joe's Kansas City-Style Brisket, make sure to save your burnt ends and brisket trimmings. This is the perfect recipe for using them up.
Like barbecue brisket, baked beans play a huge role in American barbecue. And these beans are not your typical beans, they’re way better. Loaded with LOTS of brisket and laced with sweet, salty, and smoky flavors, these beans from Steven Raichlen’s The Brisket Chronicles are everything you crave in a side dish.
Cook bacon in a large Dutch oven or heavy-bottomed pot over medium-high heat, stirring occasionally, until sizzling and golden, 3 minutes.
Stir beans into bacon mixture. Stir in barbecue sauce, sugar, beer, mustard, and brisket. Cook bean mixture in the Dutch oven, or transfer them to a large heavy-duty aluminum foil roasting pan.
Heat your smoker following the manufacturer’s instructions to 275°F. Add wood as specified by the manufacturer.
Smoke beans, uncovered, until thick, concentrated, and richly flavored, 1½–2 hours. (If beans start to dry out, stir in a little water or more dark beer and cover Dutch oven with lid or cover pan tightly with aluminum foil.)
Season beans with salt, pepper, and sugar to taste. Sprinkle remaining ¼ cup chopped cilantro on top. Store beans in a sealed container in the refrigerator, for up to 3 days.
Grill method: Prepare grill for indirect grilling and heat to medium. If using a charcoal grill, toss 1½ 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.
Oven method: Preheat oven to 275°F.
Bake beans, uncovered, until thick, concentrated, and richly flavored, 1½–2 hours
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 25mg 8%
Sodium 1578mg 65%
Carbs 96g 32%
*Percent Daily Values are based on a 2,000 calorie diet.