Brisket Baked Beans Recipe [Side Dish] - Barbecuebible.com (2024)

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.

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.