Hickory Smoked Pinto Beans with Beef Brisket
There is nothing better than Hickory Smoked Pinto Beans with chunks of beef brisket.
I smoked 220 ounces of beans for my grandson’s birthday party. My wife did the famous Pooh Cake so I had to do something equally impressive in my own way.
To start with I bought, two #10 cans of Pinto beans. They are 110 ounces a piece.
Then of course I need a beef brisket. I bought a smaller one than usual. As always I bought it at Sam’s Club. It was Choice grade Black Angus weighing about 9 pounds.
I didn’t trim off the fat like I normally do because I wanted it to flavor the beans.
I then picked up a Boston Butt pork shoulder.
I wanted to smoke the Boston Butt to add another layer of flavor to the pinto beans. When I smoke meat, more often than not I rub chef salt in and rely on the wood to add flavor. This time I used the chef salt then applied a layer of yellow mustard and brown sugar.
I did it this way so when the brisket and the pork shoulder rendered the fat it would drip into the beans with a mustard and brown sugar taste.
Before I put in the beans I salted and peppered them and added onion powder then stirred and did it again.
I smoked all of this for eight hours with hickory wood. I then wrapped the two meats separately in aluminum foil and smoked until they reached an internal temperature of 195 degrees. The beans – I removed added a quart of barbecue sauce, stirred and covered with foil. Did not put back in smoker.
I thin sliced, then cut into chunks the beef brisket.
The result was the best barbecue beans I have ever tasted. There is no substitute for slow smoke flavor. There are ways to come close but nothing is as good as the real thing.
Prep Time: 30 minutes
Cook Time: 12 hours
- 220 ounces og pinto beans
- nine pound beef brisket
- 7 pound Boston Butt Pork Shoulder
- Chef salt
- Yellow Mustard
- Brown sugar
- BBQ Sauce
Slow smoke beans, beef brisket and pork shoulder. Cut brisket and mix into beans.