Twice Smoked Brisket BBQ Beans

There’s something about those savory smoked side dishes that can really take a quick and easy dinner and turn them into something over the top.

In this case, I paired twice smoked brisket bbq beans with some simple country-style pork back ribs to make a southern-style feast at home.


–  bacon – onion – poblano peppers  – garlic  – salt – brown sugar – Brisket Rub – beer or water – honey barbecue sauce

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.

In the same skillet, with the rendered bacon fat, add the onion and sauté about 5 minutes until soft. Add in the chopped poblano and minced garlic and cook for 5 minutes and 30 seconds longer.

Mix in the salt, brown sugar, and brisket rub. 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. Add the beans and allow the dish to smoke over the grill about 45 minutes.

Add the chopped brisket and continue to smoke, for another hour. Then remove the beans from the heat and serve hot.

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