Favorite BBQ smoked brisket bean recipe?

[fzxdoc]

I'm really liking the looks of that recipe you've adapted from ATBBQ, JD ( jjdbike ) . Nice work. I can get lost for hours in that ATBBQ website. Their recipes are terrific.

I think you are going to have an amazing pot of beans 'n brisket in your near future.

It's nice the way Chef Tom makes a bouquet garni out of the cilantro stems, bay leaf, and thyme. I do something similar when cooking Indian dishes, especially bundling the cilantro stems, but have never thought of it for cooking beans. Eureka!

I only wish I could swing by, spoon in hand, for a taste. Oh, wait, I can make my own, following your recipe. It's going on my list of recipes I want to try soon. Thanks!

Kathryn

P.S. I like the way you plan on saving that delicious bean broth to add back to the pot if needed. Personally, I'd freeze the rest of it to add to future soup or chili pots. But then I like storing a bit of bean broth in my freezer. It always comes in handy.

[jjdbike]

Thanks so much @fzxdoc,

I apptretiate your suggestions, comments and encouragements!

I'll circle back with details & pics.

Warmest regards!
JD

[jjdbike]

Hello everyone,

Circling back with a report.

I wound up making two different bean recipes. My goal was to accommodate as many different pallets and dietary limitations as I could other than vegetarian (which we didn't have).

I made a huge (doubled and then some) pan of savory smoked brisket pinto beans with chilis. If it had contained more chilis, tomatoes, fewer beans, and cumin, it would have been chili. I used a whole smoked brisket. Having finally diced point & some tallow (instead of bacon to cook the veggie in) and larger cubes of flat gave it a nice texture. The chilis gave it depth. I subbed the jalapeños for habaneros. After tasting their fresh, bright, citrusy flavor, I added more fresh to the dish after it was done. A shot of tabasco also added a nice tang. The one thing I would change would be to not use honey mustard. I'd probably go with brown course deli mustard, dijon or yellow. I had to add more H sauce and BBQ sauce (Head Country Hickory Smoke BBQ sauce) to balance out the honey mustard. I had them on the Treagar all day so they were smoke forward. People who don't like sweet beans, and brisket fans loved these. Do did I. They are hardy with enough meat, beans and veggies to feel like a meal in itself.

My wife likes sweet, basic baked beans. She also loves lima beans. I made backed BBQ butter beans w/ bacon, onion, brown sugar, ketchup and Meat Church Hickory rub. My wife loved them, as did those who like sweet beans and are not fans of smoke.

Of course the hit of the party were my St. Louis coipition style Duroc ribs. The other unexpected hit were tow smoked turkey breast halves, one w/ a peppery BBQ profile, the other w/ herb, garlic butter. People always sleep on smoked turkey.

Everyone left full and happy, include the chef & his wife : )

Cheers!

[fzxdoc]

Something for everyone! Nice meal, jjdbike . Brisket beans, sweet butter beans, ribs, smoked turkey...what a feast!

When I read that recipe I had already thought to leave out the honey mustard and substitute a coarse ground dijon instead. The bbq sauce in that recipe would have made is sweet enough. Nice to know that you think the same, having used the honey mustard.

Congrats an a cook that was well thought out and perfectly executed.

Kathryn

[bbqLuv]

My "Trade Secret": inject a brisket with beef consommé.

1-Trim
2-Inject
3-Season
4-Smoke at 225*F to 167/170*F internal
5-Foil wrap
6-Done at 205/210*F internal and probe tender
7-Rest 2+ hours

EZ-PZ

Chop up/dice a few slices of brisket and add to Bush's Baked beans, simmer, then enjoy.