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Pit Smoked Baked Beans

Pit beans and their rich, smokey flavor, fueled by brisket drippings!

One of the most traditional side dishes at any BBQ is baked beans. Whether it is just a simple can of beans that have been put in the smoker, an old family recipe or a recipe that has been tweaked over time (which this one has), they are pretty much expected and shear disappoint is spread across peoples faces if they are missing from the assortment of foods available for their plates!

A few simple things to keep in mind when making your beans are: substance, flavor and color. Baked beans are not baked beans without some sort of meat in them. This can be bacon, scrapes of pork or brisket. I use brisket pieces from the ends of flats that I call my tax. When slicing brisket a previous cooks I always save the ends of the flats for use later, this has become an inside joke with anyone that helps me slice brisket for events, do not forget my tax! I feel if the dish looks enticing and tasty it normally is. I'm looking for a rich mahogany color and want to see the chunks of meat. The other trick up my sleeve is that these beans pretty much go on the smoker about an hour after the briskets and will sit under them collecting their juices until the briskets get wrapped, so about 4 hrs. When we wrap briskets then the lids get put on the full size containers of beans.

Pit Smoked Baked Beans Ingredients (Full Size Pan)

2 Cans of Bush's Baked Beans (large #10) drained

1 Qt size bag of meat trimmings

1 Cup of Brown Sugar

1/2 Cup of your favorite rub/seasoning

1 large container of dry yellow Mustard

1-2 Cups of your favorite BBQ sauce

I mix all of this together in a large aluminum pan and then place under the briskets on my lower rack to catch the drippings. I stir probably once per hour and rotate back to front to keep temperature even. Enjoy and let me know how your turn out!

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