Use up leftover brisket to level up your baked barbecue beans with smoked flavor over the grill. You may never go back to the can again.
- Strips bacon - Onion chopped - Poblano peppers - Salt - Brown sugar - Brisket Rub - Beer or water - Honey barbecue sauce - Ketchup - Mustard - Worcestershire sauce
Cook the Bacon: In a large cast-iron skillet heated over medium heat, cook the bacon until crispy. Remove from the skillet and drain on a paper towel.
Sautee the Onion: In the same skillet, with the rendered bacon fat, add the onion and saute about 5 minutes until soft.
Add in the chopped poblano and cook 5 minutes longer. Add in the minced garlic and cook 30 seconds longer.
Add the Spices: Mix in the salt, brown sugar, and brisket rub. Whisk in the Liquids: Deglaze the pan with a splash of beer if needed by adding the liquid to the pan and scraping up any browned bits.
Add the barbecue sauce, ketchup, mustard, and Worcestershire and stir to combine.
Smoked Pulled Pork and Beans
BBQ Brisket Tacos with Dubliner Cheese Sauce
Chorizo Hash Breakfast Bowl with Chipotle Cream