In the Big Article on brisket, Meathead references beans under the brisket to catch fat drippings. Burns can't find an actual recipe for this.
What if I put DRY beans which would normally need to soak for 6 to 12 hours, along with water, onions and other yum ingredients into a pot under the brisket for the entire duration of the smoke?
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Although not an expert I believe one of the main rules of dry beans is you throw out the water you soaked them in, then rinse the beans before cooking. So I would not do the combo soak / cook method.
Yeah you guys are right. My wife already corrected me :-) Precisely for the reason R2 said… you're supposed to throw that water away. I'll check out the zen of beans page; I missed that before. Thanks!
We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
Everything there sounds great… except for for the raisins. Required? That's what makes them sweet I assume. Not a fan of sweet beans; what say ye?
We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
That is exactly the one I meant, PhotoJoseph , sorry for the name confusion. I think you absolutely do NOT need the raisins. I think the sweetness comes from the molasses and the BBQ sauce. And you also don't need to use all three beans. Use 1, 2, or whatever you want.
First time I make a recipe I follow it exactly, then on future cooks make any desired changes. Saw no reason to make any changes on this one.
NOTE: the three cups of water appears to be a recent addition. When I did them with the water I found them to be watered down too much so the flavors didn't really pop for me. FOR ME/US, the beans without the extra water are much more luxurious.
Alright here's what I did… followed that recipe, mostly. Removed raisins and BBQ sauce because I don't need a pre-made mix of something full of sh** I can't pronounce in my beans :-) Swapped the red bell pepper for some other green chilis. Doubled up on that and the jalapeño. Onions were big so that's extra, too. The bacon I use is top notch so that will be awesome. And now it's under the meat! PSâ€â€I left out the water per your advice richinlbrg  it was liquid enough with the cans of beans and when I took it off at midnight it was perfectly juiced.
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Last edited by PhotoJoseph; May 30, 2016, 01:47 AM.
I do smoke beans under my brisket, and I don't use the raisins. I sub in a portion of brown sugar instead, at a reduced rate. Also, I use the colored sweet peppers rather than the bell pepper. I like bell pepper ok, it just doesn't like me...)
I do smoke beans under my brisket, and I don't use the raisins. I sub in a portion of brown sugar instead, at a reduced rate. Also, I use the colored sweet peppers rather than the bell pepper. I like bell pepper ok, it just doesn't like me...)
These beans were AH-MAY-ZING. They pot was massive and I was convinced we'd have leftovers for weeks. Couldn't have been more wrong.
Next time I'll put less molasses. My wife said "too sweet" (no one else did but we know who the boss is!) but that's the only change I'd make.
Something else I did was pull off the flat from the brisket before the point was done (I think I got that right), rested it for a couple of hours, then chop chopped it, fried it up in the brisket's own fat which I'd liquified earlier, then mixed that entire pile into the beans. Holy amazing sweet baby batman. So good.
Thanks for all the advice everyone. I can't wait to do this again!
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