| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 15 min |
| Inactive: | 10 min |
| Cook: | 45 min |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons canola oil
- 8 ounces double-smoked slab bacon, cut into small dice
- 1 medium carrot, grated on the large holes of a box grater
- 1 medium Spanish onion, cut into small dice
- 3 cloves garlic, finely chopped
- Two 15-ounce cans pinto beans, drained, rinsed well and drained again
- 2 cups Bobby Flay’s Mesa Barbecue Sauce, recipe follows, or your favorite BBQ sauce
- 1 to 2 cups homemade chicken stock or low-sodium canned broth, plus more if needed
- 1/4 cup clover honey
- 3 tablespoons light brown sugar
- Kosher salt and freshly ground black pepper
- A few cups burnt ends from Smoked, Spice Rubbed, Texas-Style Brisket, recipe follows
- Handful torn fresh parsley leaves
- 2 tablespoons (1/4 stick) butter
- 1/2 medium red onion, finely diced
- 3 garlic cloves, minced
- 6 plum tomatoes, coarsely diced
- 1/4 cup ketchup
- 3 tablespoons dark molasses
- 2 tablespoons Dijon mustard
- 2 tablespoons dark brown sugar
- 1 tablespoon honey
- 1 teaspoon cayenne
- 1 tablespoon ancho chile powder*
- 1 tablespoon pasilla chile powder*
- 1 tablespoon paprika
- 1 tablespoon Worcestershire sauce
- 3 tablespoons ancho chile powder
- 2 tablespoons kosher salt
- 1 tablespoon allspice, ground
- 1 tablespoon celery seeds
- 1 tablespoon coriander seeds, ground
- 1 tablespoon garlic powder
- 1 tablespoon mustard seeds, ground
- 1 tablespoon dried oregano
- 1 tablespoon smoked Spanish paprika
- 1 tablespoon freshly ground black pepper
- One 8- to 10-pound brisket, untrimmed
- 3 cups oak or pecan wood chips, or 6 big chunks, soaked in cold water for at least 1 hour and up to 4 hours
- 2 cups apple juice (in a spray bottle)
Instructions
- Put the canola oil and bacon in a medium cast-iron or enamel coated cast-iron Dutch oven over medium heat. Cook until crisp. Add the carrots and onions to the pan and cook until soft, about 5 minutes. Add the garlic and cook, about 1 minute. Add the beans, barbecue sauce, 1 cup stock, honey and brown sugar and mix gently to combine; season with salt and pepper. Cover and simmer, about 20 minutes. Check to see if the mixture is dry, and if it is, add a little more stock. Continue simmering until slightly thickened, about 15 minutes. Stir in the burnt ends. Garnish the top with the parsley and let sit 10 minutes before serving.
- In a large saucepan over medium heat, melt the butter and sweat the onion and garlic until translucent, about 3 minutes. Add the tomatoes and simmer 15 minutes. Add the remaining ingredients and simmer 20 minutes.
- Puree the mixture in a food processor, pour into a bowl, and let cool at room temperature. May be refrigerated up to 1 week or frozen.
- Mix together all the spices in a bowl. Liberally rub the entire brisket with the spices, wrap tightly in plastic wrap and refrigerate for at least 4 hours and up to 24 hours. Remove the brisket from the refrigerator 1 hour before beginning the smoking process to take the chill off, and remove the plastic wrap.
- Get your smoker running at 225 degrees F with hardwood charcoal and a few handfuls of soaked wood chips. This temperature should be maintained throughout the entire smoke. (If you are using a grill: Set up the grill for indirect heat, banking the coals on one side of the grill and scattering the wood chips on top. Maintain the temperature at 225 degrees throughout the smoking process, adding chips as necessary until you wrap the brisket in foil.)
- Place the brisket fat-side up on your smoker grate and close it up for the long smoke.
- Open your barbecue smoker every hour or 2 and spray the brisket liberally with apple juice to help keep the meat from drying out. Also keep apple juice in the water pan if you are using a water smoker.
- When the internal temperature reaches 165 to 170 degrees, after about 4 hours, wrap the brisket in aluminum foil and continue to cook for another 3 1/2 to 4 1/2 hours. This little trick is a big help in getting the meat tender, especially for beginners. Figure that a brisket smoked at around 200 degrees will take about 1 1/2 hours per pound. The brisket is done when the internal temperature reaches 185 degrees F. Remove and let rest 20 minutes before slicing. Remove the foil from the brisket over a large pan or disposable pan and reserve the liquid. Cut off the brisket points and reserve for another use.
Reviews
Excellent. I make this recipe when my husband makes his brisket. Excellent as always. You can never have enough burnt ends
Easy and tasty baked beans. I always mix two different barbecue sauces one Kansas City style and one Carolina style. It is full proof and crowd pleaser.
So delish
One of my all time favorite recipes. I make my own brisket recipe and of course add lots of the burnt ends. It is best if you make it a day in advance and let everything get better in the fridge overnight.
I made this, despite not having the “burnt ends,” from a brisket. I had leftover BBQ’d hot dogs and added those instead and I can’t believe how great it turned out. I’m not even that big of a fan of this style of bean. The episode just happened to coincide with some leftovers I had so I figured I would try it and I had very recently made a barbecue sauce from one of Bobby’s cookbooks and it was truly de-lic-ious.
So awesome.
This is an excellent recipe for barbeque beans. I made the sauce and the brisket. I don’t have a smoker for the meat. I don’t use canned pinto beans because I have a pressure cooker and use the dried, cooked plain and use this recipe to season.
I made this on the weekend for a family BBQ, it was amazing! Went so well with the brisket – my mouth is watering while I write this remembering how good it was!
I’ve been trying for a ‘homemade BBQ recipe’ for sometime now. Finally, a success! I halved the recipe, using Corky’s Original Memphis BBQ sauce which isn’t all that sweet. I also didn’t have pinto beans; instead I used Great Northern beans.
I still struggle with making the actual brisket but this is a great recipe when I have a ‘mistake’ on the meat.
I just happened to have homemade left over beans and Texas style brisket. Who would’ve thought! This is really good! I ran out of bacon so I substituted a link of sausage. I also tried the rum recommendation. My husband heard I was making this and is now hurrying home for dinner.