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John Besh's Tender Slow-Cooked Beef Brisket & Baked Beans

Serves 8-10

Originally aired

INGREDIENTS
  • For the Beef Dry Rub:
  • 1 cup brown sugar
  • 1 cup kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon pimeton
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1/4 teaspoon cayenne pepper
  • For the Brisket:
  • 1 5- to 6-pound beef brisket
  • 1/2 cup Beef Dry Rub
  • For the Baked Beans:
  • 1 pound dried white beans
  • 1/4 cup bacon drippings or canola oil
  • 1 pound pork sausage, casings removed
  • 1 1/2 onions, minced
  • 1 stalk celery, minced
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1/2 cup Steens cane syrup
  • 1/4 cup rice wine vinegar
  • 2 tablespoons Creole mustard
  • 2 tablespoons tomato paste
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon chipotle chili powder
  • 1 bay leaf
  • 1 whole clove
  • Salt
  • Freshly ground black pepper
PREPARATION

For the Beef Dry Rub:

Mix the ingredients together and store in a mason jar.

For the Brisket:

The night before, generously season the brisket with Dry Rub on all sides. Wrap well in plastic wrap and refrigerate overnight.

Preheat the smoker to 250F. Lay the brisket in the smoker and smoke for 6 hours, adding wood as needed along the way to maintain a near perfect 250F. Its important to remember to adjust the dampers to regulate heat. When the brisket is tender, remove it from the smoker, wrap it in foil, and place in a 200F oven for an additional 2 hours to continue the slow cooking process toward perfection. To serve, trim away the excess fat (which I like to add to my Baked Beans for more flavor) and slice against the grain.

For the Baked Beans:

Place the beans in a pot and cover with 2 inches of water. Bring to a boil and reduce to a moderate simmer. Cook for 1 1/2 hours, or until the beans have softened and cooked through. Drain the beans.

Heat the bacon drippings in a cast iron pot over medium heat. Add the sausage and cook, breaking up the meat with a wooden spoon. Add the onions and continue to stir until browned, about 5 minutes.

Add the cooked white beans, celery, and garlic to the pot. Add the chicken broth, cane syrup, vinegar, mustard, tomato paste, red pepper, chili powder, bay leaf and clove. Continue to stir until the ingredients are well combined. Taste and season with salt and pepper. Place the pot in a heated barbecue pit, smoker, or 300F oven and cook for 30-45 minutes. Remove from heat, discard the bay leaf, and serve right from the pot.

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