šSmoker BBQ
Smoked Brisket Baked Beans
Rich, smoky beans laced with burnt-end trimmings ā the side that's almost a main.
15 min
Prep
2 hr 30 min
Cook
Easy
Difficulty
11
Ingredients
4
Steps
Ingredients
Servings
- 2 x 400 g tins haricot or pinto beans, drained
- 100 g chopped brisket burnt ends or smoked pork
- 1 small onion, diced
- Ā½ green pepper, diced
- 120 ml BBQ sauce
- 2 tbsp brown sugar
- 2 tbsp molasses or treacle
- 1 tbsp cider vinegar
- 1 tsp mustard powder
- 1 tsp BBQ rub
- Hickory wood
Method
- 1
Combine all the ingredients in a foil tray or cast-iron pan and stir well.
- 2
Place in the smoker at 135Ā°C (275Ā°F) over hickory.
- 3
Cook, stirring once or twice, until thick, glossy and bubbling ā about 2ā2Ā½ hours.
- 4
Rest before serving.
Notes
- Cook these under a brisket or pork shoulder to catch the dripping fat ā unbeatable.
- Use any smoked meat offcuts you have.