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Cowboy Beans with Leftover Brisket
Cowboy Beans with Leftover Brisket
Rated 3.7 stars by 3 users
Category
Dinner
Servings
6-8
Prep Time
10 minutes
Cook Time
180 minutes
A classic American side dish made better by brisket! These Cowboy Beans with Leftover Brisket are sure to steal the show at your next cookout. Loaded up with pinto beans, smoky brisket, jalapenos, and tangy BBQ sauce, the whole pot is cooked low and slow on the grill until thick and smoky. Serve it up as a BBQ side or enjoy on its own with a hearty piece of cornbread to mop up all the sauce.
Ingredients
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1 Cup Texas BBQ Sauce
1 10 oz can Diced Tomatoes with Green Chilis
2, Chopped Jalapeno Peppers
1 lb. Pinto Beans, dried
Water
1 Yellow Onion, chopped
2 cups Brisket, chopped
6 Garlic Clove, Minced
1 tsp Kosher Salt
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2 tbsp Pit Boss Homestyle Pork Rub
1 tbsp Worcestershire Sauce
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Pit Boss Mesquite Blend Hardwood Pellets
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Cast Iron Dutch Oven
Mesh Strainer
Wooden Spoon
Don’t have any brisket? Try this recipe out with Pulled Pork or Chuck Roast.
WOOD PELLET RECOMMENDATION
Special Tools
Bigger. Hotter. Heavier. Tip
Directions
Fire up your Pit Boss and preheat to 400°F. If using a gas or charcoal grill, set it up for medium-high heat.
Rinse pinto beans thoroughly in a mesh strainer and pour into cast iron Dutch oven.
Add water, chopped brisket, diced tomatoes, onion, garlic, jalapenos, Pulled Pork Rub, and Worcestershire sauce to the Dutch oven. Transfer pot to the preheated grill and let come to a boil.
Cover the pot and reduce the grill temperature to 300° F. Cook for one hour, stirring occasionally, then add salt.
Continue to simmer beans another 1 ½ to 2 hours, or until beans are soft. Serve and enjoy!