I have a borracho bean recipe that gets raves. I usually cook it on the stovetop. I have seen where folks place their beans under a brisket, shoulder or ribs in the smoker. My question is: How do you control how much flavor you are introducing? How much liquid or rendered fat? Do you leave your beans under the whole time or just for a while? Is it better to catch the drippings in a pan and then introduce then into the beans. If so, how much for a pot of beans? Which is the best meat for this? Thanks for any and all inputs.
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Founding Member
- Aug 2014
- 885
- Bay City, Michigan
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Vintage Brinkmann Longhorn Offset Stick burner (newest addition)
Weber 22 w/SnS
Brinkmann Pellet Grill W/ Ortech TR-100
Vermont Castings, gas
Masterbuilt smoker, gas
Future build, 80 gallon tank hybrid, pellet/stick burner
iGrill black, dual probe thermometer
Thermapen instant read
Polder,Speed Read instant thermometer
Favorite Beer, Yeungling Black&Tan
I did a batch of beans in my pellet grill with racks of bacon over top. when the bacon was near crisp i cut and mixed it up in the beans. I finished the beans with them open and they were WAY over smoked. I think maybe an hour or two uncovered would be enough.
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Founding Member
- Jul 2014
- 1910
- Leesburg, VA. (Northern, VA)
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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).
When I make the whiskey baked beans, I put them under the meat for 1 1/2-2 hours. Adds the rendered fat and just a nice amount of smokiness for me.
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Charter Member
- Dec 2014
- 1352
- Morrill, Nebraska
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Retired high school teacher and principal
Dr ROK - Rider of Kawasaki &/or rock and roll fan
Yoder 640 on Husker themed comp cart
Cookshack Smokette smoker
Antique refrigerator smoker
Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
Rec Tec Mini Portable Tailgater w/ GrillGrates
Plenty of GrillGrates
Uuni wood pellet oven, first generation
Roccbox Pizza Oven
Meater Block
"Go Big Red" Thermopen instant read thermometer
Ultrafast instant read thermometer
CDN quick read thermometer
Maverick ET-732 thermometer
Maverick ET-735 thermometer
Tru-Temp wireless thermometer
Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)
Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!
I make smoked beans by putting them under pork shoulders when cooking them. They'll spend about 6 - 8 hours @ 225 under the butt. I use a cookshack electric that only requires about 4 oz of wood, so the only smoke after the first couple hours is from any drippings that don't fall in the beans, but instead fall on the smoke box. If you use a smoker that generates smoke through the entire smoke you may want to reduce the time to reduce smoke flavor as mentioned above. Give it a try and taste them as you go.
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Charter Member
- Dec 2014
- 1352
- Morrill, Nebraska
-
Retired high school teacher and principal
Dr ROK - Rider of Kawasaki &/or rock and roll fan
Yoder 640 on Husker themed comp cart
Cookshack Smokette smoker
Antique refrigerator smoker
Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
Rec Tec Mini Portable Tailgater w/ GrillGrates
Plenty of GrillGrates
Uuni wood pellet oven, first generation
Roccbox Pizza Oven
Meater Block
"Go Big Red" Thermopen instant read thermometer
Ultrafast instant read thermometer
CDN quick read thermometer
Maverick ET-732 thermometer
Maverick ET-735 thermometer
Tru-Temp wireless thermometer
Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)
Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!
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