Mom's Brisket & Baked Beans Recipe

Mom's Brisket & Baked Beans Recipe

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!

You Will Need

Mom's Baked Beans:

  • 56 oz Prepared baked beans (Van Camp or Bush’s Original)
  • 1/3 cup Molasses
  • 1/3 cup Brown Sugar
  • 1/3 cup Ketchup
  • 1 small Onion, chopped
  • 1.5 lbs Ground Beef
  • 1 Tbsp Kosmo’s Q Dirty Bird Rub 
  • (optional) Beef Broth to thin beans  with  

Smoked Brisket:

The Prep

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.

The Cook

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).

The Payoff

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!


Submit your own recipe. Embrace greatness.

Have you worked with Kosmos for a while, and come up with something even better? Many of our recipes are submitted by our wonderful customers, who come up with all sorts of ideas that we could never think of.

Go here to submit your own recipe. If accepted, you'll get 10% off the whole store.

Also in Recipes

Smoked Chicago Italian Beef Sandwich on a Pellet Grill?

Craving a classic Chicago Italian beef sandwich with a smoky twist? This comprehensive recipe will guide you to create a savory, melt-in-your-mouth delight right at home.

Chicken Fried Steak and Eggs!

Whether Father's Day is around the corner or you just want to surprise your dad with something he'll love, this hearty, down-home breakfast of chicken fried steak and eggs is the perfect choice.
Raspberry Ribs On The El Rey

Let's turn these baby back pork ribs into a raspberry feast! Follow this easy smoked ribs recipe for some seriously delicious results that will have everyone at the cookout talking!

Everyone wishes that they could have award-winning competition BBQ at their backyard barbecue parties. With Kosmo’s BBQ, that's exactly what you'll have, every time.