Planning Time: 15 minutes
Cooking Time: 1 to 2 hours
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.