MH's TX bean recipe - sub brisket for bacon?

[jjdbike]

Hello all,
Smoking a brisket in my KBQ Friday. I'd like to add a pan of beans under the brisket during the smoke. I'd like to use Meathead's Texas style bean recipe. Because I smoking a brisket, I'm considering substituting brisket trimmings for the bacon. Sound good? I'm guessing I should brown it before I add other ingredients? I'll probably roast the veggies first too.
Your thoughts?
JD

[mrichie1229]

Using my own bean recipe I often add brisket trimmings (or chopped brisket once smoked) instead of (or in addition to) bacon. Always a crowd pleaser!

[jfmorris]

I use rib trimmings, brisket trimmings, all sorts of trimmings in my beans. Why chase after bacon?

I usually smoke the trimmings for a couple of hours before adding them to the pot of beans, to help the beans pick up some smoky flavor.

[jjdbike]

Thanks guys!
Id kind of like to do as much pre-work as possible. Not really wanting to mess w/ the beans too much while I’m tending to the stick burner. I’m a terrible multitasker. Something would get ruined.
Can I make them ahead the day before and just put them in the smoker under the brisket for a couple hours the next morning?
Any risks w/ that?
JD

[MsTwiggy]

I can only report from the weber, which is significantly cooler under the cooking grate. I used precooked beams and was surprised how little of the liquid evaporated. I left mine under ribs for 5 hours and didn't feel there was too much fat. That said, the fat is actually not that hard to remove using either a paper towel when they are hot, or scraping off the top after you refrigerate them. If the grate you would set the beans on is as hot as your cooking area check they don't dry out.

[Panhead John]

I have no experience putting beans in the smoker before, nor have I put them under meat for drippings. I would though, be careful of leaving them under the meat for too long, I’ve seen a few people here mention they had a problem with too much fat drippings getting in the beans.

[jjdbike]

I’ve never put beans in the smoker before, nor have I put them under meat for drippings. I would though, be careful of leaving them under the meat for too long, I’ve seen a few people here mention they had a problem with too much fat drippings getting in the beans.

Thanks Pan,

I was going to pre-cook them the day before and put them in the smoker for an hour or two just to pick up some drippings and some smoke.
Does this sound okay?
JD

[Panhead John]

Yeah, that sounds like how I’d try it. Keep an eye on how much grease is getting into it though. I’ve added fully smoked brisket to my beans before instead of bacon, it’s very good. Sounds like you have a good plan.

[ecowper]

In my Texas style beans, I use whatever meat is available, much like a Texas Granny would have done in the old days.

[Oak Smoke]

I’m married to one than does it still! LOL

[bbqLuv]

(1) Savory Brisket Barbecue Beans - YouTube
Pairs well with PBR

[jjdbike]

(1) Savory Brisket Barbecue Beans - YouTube
Pairs well with PBR

Thanks!
I’m noticing a theme here😀
JD

[Mosca]

Use brisket AND bacon.

Here’s why. Let’s say you made them with just brisket. And you tasted them, and they were excellent… then ask yourself, "Would these be even better with bacon in them?" And of course the answer is "yes". And I don’t mean that in the facetious way we love to talk about bacon. Bacon adds a saltiness, a meatiness, and a smokiness. You’ll like it.

Don’t believe me? Make a batch with, and a batch without. See which one gets finished first.

[Dadof3Illinois]

A couple things to think about.

1). I would make sure that whatever rub i use on the brisket goes good in my baked beans. Because it's going to end up there.
2). Be careful and not let too much of the brisket fat drip into the beans.....yea i know....it sounds awesome but beans with a thick layer of clear fat on top isn't very appetizing....a little goes a long way!!