Brisket Baked Beans

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Planning Time: 15 minutes

Cooking Time: 1 to 2 hours

Servings: 5


2 tbsp. extra-virgin olive oil 1 enormous yellow onion, diced

1 medium green ringer pepper, diced

1 medium red ringer pepper, diced

2 to 6 jalapeño peppers, diced

3 cups slashed Texas-Style Brisket Flat (page 91) 1 (28-ounce) can

heated beans, similar to Bush’s Country

Style Baked Beans 1 (28-ounce) can pork and beans

1 (14-ounce) can red kidney beans, flushed and depleted 1 cup grill

sauce, similar to Sweet Baby Ray’s

Grill Sauce ½ cup pressed earthy colored sugar

3 garlic cloves, slashed

2 tsp. ground mustard

½ tsp. fit salt

½ tsp. dark pepper


1. In a skillet over medium warmth, warm the olive oil and afterward add the

diced onion, peppers, and jalapeños. Cook until the onions are

clear, around 8 to 10 minutes, blending periodically.

2. In a 4-quart goulash dish, blend the slashed brisket, heated beans, pork

furthermore, beans, kidney beans, cooked onion and peppers, grill sauce,

earthy colored sugar, garlic, ground mustard, salt, and dark pepper.

3. Design your Traeger smoker-barbecue for backhanded cooking and preheat

to 325°F utilizing your Traegers of decision. Cook the brisket heated beans

revealed for 1½ to 2 hours until the beans are thick and bubbly.

Permit resting for 15 minutes prior to serving.


Carbs: 35g

Fat: 2g

Protein: 9g

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