Baked Brisket and BBQ Beans
Baked Brisket and BBQ Beans
Serves 6
For the Brisket
1 3-4 lb. brisket*
BBQ Seasoning of choice
Cut any excess fat off the brisket being sure to leave at least a ½ inch layer to protect the meat and preserve moisture and flavor. Season the brisket with the rub of your choice. If you rub is salt-free, season liberally with salt as well. Dry brine in the fridge for at least 4 hours up to overnight.
When ready to cook, tightly wrap the brisket in heavy duty aluminum foil and place in a large baking dish. Bake at 375 degrees F until the internal temperature at the thickest part of the meat is 165 degrees F. Unwrap the brisket and continue baking until the internal temperature reaches 200-205 degrees F. Plan on about 90 minutes per pound depending on the thickness of the brisket. Remove from oven and re-tent with foil and rest for at least 30 minutes before slicing. Slice the brisket against the grain and serve immediately.
For the BBQ Beans
4-5 strips of thick cut bacon, cut into 1” dice
1 bell pepper, diced
1 small yellow onion, diced
2 T ketchup
2 T bbq sauce of choice
2 T cup molasses
2 T Dijon mustard
1 T sriracha hot sauce (optional)
¼ cup cider vinegar
½ cup crown sugar
1 54 oz can of pork and beans (or 4 15 oz cans)
In a large skillet (preferably oven safe**) add the bacon and begin to render some of the fat. Add the onions and pepper and cook over medium for 3-4 minutes until the bacon is about halfway cooked and the onions and peppers are just softening.
Add all remaining ingredients and mix thoroughly. Bring to a simmer. Bake at 275 F (same temperature as the brisket … convenient!) for 3-4 hours or until thickened and a dark mahogany color is developing. You may wish to stir the beans a couple of times in the oven.
*A whole beef brisket is much larger than 3-4 lbs and, unless you are feeding a large crowd, would be too much meat for one meal. Most briskets in your local supermarket will be a brisket portion containing either the point muscle, the flat muscle, or a bit of both. The flat is leaner and cooks faster whereas the point is thicker, fattier and takes longer to cook until tender.
**We recommend a 12” cast iron skillet for preparing this since it can go from stovetop to oven. If you don’t have a skillet large enough to go into the oven, you would need to transfer the mixture to a baking dish and pan before baking. No biggie either way!
