Brisket and baked beans are, for many of us, staples of our upbringing. This one's a refined version of flavors we know and love, with a little twist if you know what to look for!
A terrific recipe provided by Patrick Gilleran Sr. (gilledad55) - we're honored to be able to share it with everyone!
One thing that's tricky with home recipes, is that everyone does them differently. Regional variations, as well as personal preference mean that the brisket & beans that you remember might be completely different from the next person. Keeping that in mind, feel free to adjust this recipe to your liking!
Let's get started! Grab a skillet, and in it brown the ground beef with the onion. When done, move it all into a foil pan. Add all of the other ingredients as well. Season with Dirty Bird - start with 1 Tbsp, then add more to taste.
To prepare the brisket, trim it, then pat dry with paper towels before seasoning with Cow Cover and SPG to taste. Let it sweat through the rub at room temperature for 20-30 minutes before cooking.
Preheat your smoked depending on how fast or slow you like your brisket. A median approach is between 275-300ºF (135-149ºC). Place the brisket on the top rack, and the foil pan with beans directly under it.
Smoke the brisket until it's ready to wrap. What you’re looking for is that rich red color - when you get there, warp in a double layer of foil, with some beef broth and extra rub. At this point, also pull the beans off the heat.
Place the brisket back on the cooker until completion, at an internal temp of 210ºF (99ºC).
Shortly before brisket is ready, check if beans are too thick. Add some beef broth to beans if necessary, to your desired thickness - little at a time, as they thin quickly. Then heat up beans back on the smoker.
Serve the brisket with a side of baked beans, and (chef's suggestion) some cornbread. Enjoy.
Once more, thanks to Patrick Gilleran Sr. (gilledad55) for sharing this recipe with the community.
Catch you on the next recipe!
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