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
- Brown sugar
- Brisket Rub
- Beer or water
- Honey barbecue sauce
- 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.
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