Smoked Pit Beans With Burnt End Trimmings
These are the beans that sit under the brisket. Sweat onion and jalapeno with brisket burnt-end trimmings, stir in beans with sauce, mustard, brown sugar, and vinegar, then smoke them uncovered in cast iron at 250F. The post oak smoke and bark drippings season the top into something better than any stovetop pot.
- Method
- Low & Slow smoke
- Total time
- 3 hr
- Target internal temp
- bubbling, thickened, set top
- Gear
- BLCK ANVL Cast Iron Pan, offset smoker
- Difficulty
- Easy
- Serves
- 8 to 10
Ingredients
- 1.5 cups chopped brisket burnt-end trimmings (or smoked brisket)
- 1 onion, diced
- 2 jalapenos, diced
- 3 cans (15 oz each) pinto or mixed beans, drained
- 1 cup BBQ sauce
- 2 tbsp yellow mustard
- 1/3 cup brown sugar
- 3 tbsp apple cider vinegar
- 1 tbsp Worcestershire
- Salt and black pepper
The Cook
- 01
Set the smoker to 250F with post oak.
- 02
In the cast iron on the stovetop or smoker, render the brisket trimmings, then sweat the onion and jalapeno in the fat until soft.
- 03
Stir in the beans, BBQ sauce, mustard, brown sugar, vinegar, and Worcestershire. Season with salt and pepper.
- 04
Set the pan uncovered in the smoker. Leave it open so the smoke and any bark drippings hit the surface.
- 05
Smoke 2 to 3 hr, stirring once an hour, until the sauce thickens and clings.
- 06
Pull when the top has darkened and set and the sauce coats the back of a spoon.
Doneness
Done is a thickened, glossy sauce that holds a line when you drag a spoon through it, with a slightly darkened, smoke-kissed top. If it is soupy, give it more time uncovered. Beans should be tender, not mushy.
Pro Tip
Do not park the pan directly under dripping raw fat, but a spot under finishing brisket is gold. Drippings from already-smoked bark season the top, raw grease just makes it greasy.
Questions
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