Chef Tom's Savory Brisket Barbecue Beans deliver a savory, smoky flavor that will make your taste buds sing! Packed with chopped brisket and bold flavor, perfect for BBQ fans who crave something with a bold, hearty kick.
WHAT YOU'LL LOVE
- The beans cook in an aromatic broth before anything else happens. Simmering the pintos with a bundled herb sachet, onion, and garlic builds flavor into the beans themselves, not just into the sauce added later.
- Brisket drips directly onto the beans while both cook. Positioning the cubed brisket on the shelf above the simmering dutch oven means the rendering fat and juices baste the beans throughout the smoke, building flavor no separate step could replicate.
- Bacon fat becomes the base for the aromatics. Rendering bacon first and cooking the onions and peppers in that fat layers smokiness into the vegetables before the beans are even added back.
- The sauce comes together in stages, not all at once. Building the pot with seasoning, mustard, and stock first, then adding barbecue sauce only after the brisket goes in, lets you fine-tune sweetness and consistency at the very end.
Savory Brisket Barbecue Beans
Tom Jackson
Rated 5.0 stars by 5 users
Category
Entree
Cuisine
American
Servings
10
Prep Time
30 minutes
Cook Time
3 hours 3 minutes
Calories
757
If you're a fan of barbecue baked beans, then you're going to love Chef Tom's Savory Brisket Barbecue Beans. Packed full of smoky chopped brisket and savory flavors, this less-sweet version of barbecue beans is practically a whole meal on its own!
Ingredients
- 2 1/2 lb brisket flat, cut into 2” cubes
-
Big Rick’s Jalapeño Honey Mustard
-
Cattleman’s Grill Trail Dust All Purpose Seasoning
- 1 lb batch Frijoles de la Olla (recipe below)
- 8 oz thick cut bacon, diced
- 1/2 large yellow onion, sliced
- 1 poblano pepper, stemmed, seeded, sliced
- 1 anaheim pepper, stemmed, seeded, sliced
- 1 jalapeño pepper, stemmed, seeded, sliced
- 3 cloves garlic, sliced
-
2 tbsp Cattleman’s Grill Trail Dust All Purpose Seasoning
-
1/4 cup Big Rick’s Jalapeño Honey Mustard
-
2 tbsp Worcestershire sauce
- 1 quart beef stock
-
1/4 cup Plowboys BBQ KC Crossroads Barbecue Sauce
- 1-2 cups water, as needed
- 1 lb dried pinto beans
- 1 gallon water
- 3 spring onions, halved
- Stems of 1/2 bunch cilantro
- 3 cloves garlic, crushed
- 2 sprigs fresh thyme
- 1 bay leaf
-
1 tbsp Jacobsen Salt Co. Kosher Sea Salt
For the Frijoles de la Olla:
Directions
- To make the Frijoles de la Olla, first rinse the beans. Transfer them to a Lodge 6 quart enameled dutch oven.
- Sandwich the bay leaf and thyme inside the cilantro stems. Using kitchen twine, bundle the herbs and tie them together. Add the bundle of herbs to the dutch oven. Add the onions, garlic and Jacobsen Salt Co. Kosher Sea Salt. Pour one gallon of water over the ingredients.
- Cover with a lid. Bring to a simmer. Turn down the heat and maintain the simmer. Cook until the beans are tender, but not falling apart, 60-90 minutes.
- Preheat the Yoder Smokers YS640s Pellet Grill to 300ºF, set up for smoking.
- Coat the cubed brisket with a thin layer of Big Rick’s Jalapeño Honey Mustard. Season with Cattleman’s Grill Trail Dust All Purpose Seasoning.
- When the beans have been simmering for about 30 minutes, place the cubed brisket on the second shelf of the grill, grouping them in a tight circle, so that their juices will later drip into the pot of beans.
- When the simmering beans are tender, remove the onions, herbs and garlic. Strain the beans and discard the water. Set aside the beans and clean out the dutch oven.
Return the dutch oven to a burner. Add the bacon and cook over medium heat until browned and the fat is rendered. Add the onions and peppers and cook until the onions are translucent and peppers start to soften. Add the garlic, beans, 2 tbsp Cattleman’s Grill Trail Dust All Purpose Seasoning, 1/4 cup Big Rick’s Jalapeño Honey Mustard, Worcestershire, and beef stock and bring to simmer.
- Transfer the dutch oven to the grill and place on the main cooking grate, directly underneath the smoking cubed brisket.
- Cook the brisket until the internal temperature reaches about 190ºF, about 2.5-3 hours. Chop brisket. Add the chopped brisket to the pot of beans along with bbq sauce. Cook to desired consistency, adding water if it needs thinned, or simmering longer if it needs thickened. The brisket should be tender, but not falling apart. Taste and adjust seasonings, as needed.
Recipe Note
Recipe FAQ
Why cook the beans in an herb-infused broth before doing anything else?
Simmering the pintos with a bundled sachet of thyme, bay leaf, and cilantro stems, plus onion and garlic, builds aromatic flavor into the beans themselves rather than relying entirely on the sauce added later.
Why position the brisket directly above the pot of beans on the smoker?
Letting the cubed brisket rest on the shelf above means its rendering fat and juices drip straight into the beans as both cook, basting them with flavor a separate cooking step couldn't replicate.
Why render the bacon before cooking the onions and peppers?
Cooking the vegetables in rendered bacon fat instead of plain oil layers a smoky, savory note into the aromatics before they're even combined with the beans.
Why add the barbecue sauce only after the brisket goes in?
Building the base with seasoning, mustard, and stock first lets you taste and adjust before committing to the sauce's sweetness, which is added last alongside the chopped brisket.
What internal temperature should the brisket reach?
About 190°F, which is well above any food-safety minimum and is the target for a tender, easily choppable texture rather than a fall-apart one.
How indoor-friendly is this recipe?
2 out of 5 — the beans and sauce can be built entirely on a stovetop, but smoking the brisket cubes is central to the flavor here and really requires an actual smoker.
Recipe Highlights
Herb-infused bean broth: Simmering the pintos with a bundled herb sachet builds aromatic flavor directly into the beans before any sauce is added.
Brisket positioned to baste the beans: Smoking the cubed brisket directly above the simmering dutch oven lets its rendered fat and juices drip into the pot throughout the cook.
Bacon fat as the aromatic base: Cooking the onions and peppers in rendered bacon fat layers smokiness into the vegetables before they rejoin the beans.
Staged sauce building: Adding barbecue sauce only after the chopped brisket goes in lets you fine-tune sweetness and thickness at the very end rather than committing early.
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Nutrition
Nutrition
- Nutrition Serving Size
- 10.61 oz
- per serving
- Calories
- 757
- Carbs
- 36 grams
- Protein
- 47 grams
- Fat
- 46 grams
- Sodium
- 1137 milligrams
