Discussion in 'Messages for All Guests and Members' started by dmack, Jun 24, 2008.

  1. dmack

    dmack Smoke Blower

    Having just completed a brisket I had some trimmings left over after slicing. Alot of it was fat and some burnt bits that didn't slice with the meat. So I have a mixture of fat, some meat, and just burnt stuff. I was wondering is this worth saving and adding to some baked beans? I did freeze this stuff in case this is an okay idea. If so could somebody also tell me what procedure you might use to "beef up" some beans-additional ingredients, baking versus smoking, any additional info needed.

  2. garyt

    garyt Smoking Fanatic

    Have you checked out Dutch's Wicked good baked beans, you could add it to this recipie. Best I have ever made or tried.
  3. Here is a recipe I ripped off another board:

    Pit Beans

    Two 28 oz. and one 15 1/2 oz cans of Bushs original baked beans
    1 12-to-16 ounce bottle barbeque sauce
    1 vidalia onion, finely diced
    1 green pepper, finely diced
    3 celery stalks, finely diced
    1/2 cup of prepared yellow mustard
    About 1 pound brown sugar (or what ever it takes to adequately cover)
    2 tablespoons powered hickory seasoning (or bbq rub)
    2 tablespoon celery seed
    1 to 2 pounds of smoked pork or brisket
    1 aluminum half steam pan (roughly a 9x13)

    Put all the above ingredients in the pan. Mix well. Cover with brown sugar, about 1/2 to 1 inch thick and do not stir in the brown sugar. Put in smoker for about two to three hours at 200 to 225 degrees, I use hickory wood. Let the brown sugar melt down into the beans. Stirring it in is not necessary.

    Can be done in the oven.

    Use one of the big industrial cans for two half-steam pans.


  4. daddio

    daddio Meat Mopper

    my wife always saves trimmings just for that reason and it makes great beans,awesome beans!!! heck yea throw it in the pot!! [​IMG]

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