10-12" Cast Iron Skillet or other oven safe skillet
Wood Chips or chunks for smoking
2poblano peppersfire-roasted, skinned, seeded and chopped
¼cupbeer or water
1cuphoney barbecue sauce
28ozcan pinto beansrinsed and drained
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.
Add the Beans:
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.
Remove the beans from the heat and serve hot.
Store leftovers in an airtight container for up to 3 days.You can reheat on the stovetop in a pan or in the microwave.To round this dish out, I grilled the Adaptable Meals KC Boneless Back Ribs and served them on top with a fresh kale salad on the side.