Smoked Brisket Baked Beans Recipe
This Smoked Brisket Baked Beans Recipe is the perfect way to use up leftover smoked brisket! These beans can make an easy dinner or a tasty smoked side dish! A dutch oven brings out all the flavor with the cast iron.
Servings: 12 servings
Equipment
Ingredients
- 27 Ounce Bush’s Chili Beans With Mild Chili Sauce
- 16 Ounce Butter Beans
- 28 Ounce Hickory Brown Sugar Bush’s Baked Beans
- 1 Pound Smoked Brisket
- 1 Pound Bacon
- 2 Teaspoon Minced Onion
- 1 Tablespoon Minced Garlic
- 1/2 Cup Ketchup
- 1 Tablespoon Dijon Mustard
- 1/2 Cup Brown Sugar
- 2 Teaspoon White Vinegar
Instructions
- Start out with leftover smoked brisket, I used my Jack and Coke Brisket in this recipe.
- Cut the leftover brisket into small pieces, I did use fatty pieces in this to add flavor as well.
- Dice up your bacon and cook it in a small fry pan, I did not cook mine very long as I knew it would cook in the dutch oven as it was on the smoker.
- Now fun fact, I have a friend who is also a food smoker who calls these cowboy beans! Whether they call these Cowboy beans or baked beans they are amazing is all I know or care about!
- Start-up your smoker to get the smoke rolling! I set my Pit Boss Pro 1100 to a smoke setting of P4 for the smoke setting. This time around I used Fruit Blend Pellets to smoke my beans.
- Open up your cans of beans and dump them into your dutch oven. I did strain my butter beans but for the other beans, I kept with all the sauce that was in the can.
- Add in your meat next you can drop in more bacon grease if you want to for extra flavoring.
- Next, add in the rest of the ingredients and stir everything together.
- I smoked this the same day I made Smoked Queso, so my smoker was getting a good workout.
- Set the full dutch oven on your smoke once your rolling smoke, without a lid so the smoke can saturate the beans.
- Stir the beans every 30 minutes or so to make sure they cook evenly and the smoke flavor penetrates everything.
- I cooked on the smoke setting for three hours and then turned up to 225 for another hour and 30 minutes as I finished the Smoked Queso.
- Serve and enjoy!