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Try SavoraSmoked BBQ Pit Beans with Brisket
These aren't your average baked beans! Tender navy or pinto beans are simmered low and slow with smoky brisket trimmings, sweet molasses, and a hint of liquid smoke. The magic happens in the smoker, where they soak up all the delicious drippings from the meat cooking above. A true taste of American BBQ comfort!
Ingredients
- Navy or Pinto Beans1 lb
- Brisket Trimmings1 lb
- Molasses1/2 cup
- Liquid Smoke2 tsp
- Yellow Onion1 medium
- Garlic4 cloves
- Brown Sugar1/4 cup
- Apple Cider Vinegar2 tbsp
- BBQ Sauce1/2 cup
- Mustard1 tbsp
- Salt1 tsp
- Black Pepper1/2 tsp
- Water8 cups
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Learn MoreMethod
Soak the beans: Rinse the beans and soak them in water overnight, or use the quick-soak method (boil for 2 minutes, then let sit for 1 hour). Drain and rinse the beans.
Prepare the ingredients: Dice the onion and mince the garlic. Cut the brisket trimmings into small, bite-sized pieces.
Sauté: In a large pot or Dutch oven, sauté the onion and garlic in a little oil or rendered brisket fat until softened.
Combine ingredients: Add the drained beans, brisket trimmings, molasses, liquid smoke, brown sugar, apple cider vinegar, BBQ sauce, mustard, salt, pepper, and water to the pot.
Simmer: Bring to a boil, then reduce heat and simmer for 1-2 hours, or until the beans are tender. Stir occasionally to prevent sticking.
Smoke: Transfer the beans to a smoker-safe dish (like a cast iron skillet or disposable aluminum pan). Place the beans in the smoker underneath the brisket (or other meat) for the last 2-3 hours of the meat's cooking time, allowing the drippings to flavor the beans. Maintain a smoker temperature of around 225-250°F.
Serve: Once the brisket is done, remove the beans from the smoker. Stir well and serve hot as a side dish.
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