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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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. -
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.Comment
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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.Comment
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Be careful with bacon and smoke. The one time I put a few slices of bacon in my cooker they picked up WAY too much smoke - so much surface area.Comment
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I hadn't really thought about getting too much smoke. I was concerned about getting too much rendered fat. If you leave it in the whole time, do you just skim the fat off the top?Comment
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I don't skim any off. Fat is flavor! I don't eat these every day, so it's like splurging on ice-cream once in awhile.Comment
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