Steps:
- Put the canola oil and bacon in a medium cast-iron or enamel coated cast-iron Dutch oven over medium heat. Cook until crisp. Add the carrots and onions to the pan and cook until soft, about 5 minutes. Add the garlic and cook, about 1 minute. Add the beans, barbecue sauce, 1 cup stock, honey and brown sugar and mix gently to combine; season with salt and pepper. Cover and simmer, about 20 minutes. Check to see if the mixture is dry, and if it is, add a little more stock. Continue simmering until slightly thickened, about 15 minutes. Stir in the burnt ends. Garnish the top with the parsley and let sit 10 minutes before serving.
- In a large saucepan over medium heat, melt the butter and sweat the onion and garlic until translucent, about 3 minutes. Add the tomatoes and simmer 15 minutes. Add the remaining ingredients and simmer 20 minutes.
- Puree the mixture in a food processor, pour into a bowl, and let cool at room temperature. May be refrigerated up to 1 week or frozen.
- Mix together all the spices in a bowl. Liberally rub the entire brisket with the spices, wrap tightly in plastic wrap and refrigerate for at least 4 hours and up to 24 hours. Remove the brisket from the refrigerator 1 hour before beginning the smoking process to take the chill off, and remove the plastic wrap.
- Get your smoker running at 225 degrees F with hardwood charcoal and a few handfuls of soaked wood chips. This temperature should be maintained throughout the entire smoke. (If you are using a grill: Set up the grill for indirect heat, banking the coals on one side of the grill and scattering the wood chips on top. Maintain the temperature at 225 degrees throughout the smoking process, adding chips as necessary until you wrap the brisket in foil.)
- Place the brisket fat-side up on your smoker grate and close it up for the long smoke.
- Open your barbecue smoker every hour or 2 and spray the brisket liberally with apple juice to help keep the meat from drying out. Also keep apple juice in the water pan if you are using a water smoker.
- When the internal temperature reaches 165 to 170 degrees, after about 4 hours, wrap the brisket in aluminum foil and continue to cook for another 3 1/2 to 4 1/2 hours. This little trick is a big help in getting the meat tender, especially for beginners. Figure that a brisket smoked at around 200 degrees will take about 1 1/2 hours per pound. The brisket is done when the internal temperature reaches 185 degrees F. Remove and let rest 20 minutes before slicing. Remove the foil from the brisket over a large pan or disposable pan and reserve the liquid. Cut off the brisket points and reserve for another use.
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Dj Moze S.A
[email protected]These beans were delicious! The burnt ends added a nice smoky flavor. I will definitely be making this again.
Arnalle Maharaj
[email protected]I'm not a big fan of pinto beans, but I thought I would give this recipe a try. I'm glad I did! The beans were so flavorful and the burnt ends were not overpowering. I will definitely be making this again.
Mabel Agyeman
[email protected]These beans were easy to make and turned out great. I will definitely be making them again.
Aj Sakib
[email protected]I made these beans for a potluck and they were a hit! Everyone loved them.
Wow kids
[email protected]These beans were delicious! I will definitely be making them again.
Shah nawaz 22 khan
[email protected]I love this recipe! The beans are always so flavorful and the burnt ends add a nice smoky flavor. I highly recommend this recipe.
Martha Leticia Salgado
[email protected]These beans were a great way to use up some leftover burnt ends. They were easy to make and turned out great.
Swenna Lama
[email protected]I've made this recipe several times and it's always a hit. The beans are so flavorful and the burnt ends add a nice smoky flavor. I highly recommend this recipe.
Kevin Taylor
[email protected]These beans were delicious! The burnt ends were the perfect touch. I will definitely be making this again.
Marla Luna
[email protected]I made these beans for a party and they were a hit! Everyone loved them. I will definitely be making them again.
Rafael Beltran
[email protected]These beans were a great side dish for my barbecue. The burnt ends added a nice smoky flavor. I will definitely be making this again.
Joy Bin12
[email protected]I'm not a big fan of burnt ends, but I thought I would give this recipe a try. I'm glad I did! The beans were so flavorful and the burnt ends were not overpowering. I will definitely be making this again.
Anastasia Jashi
[email protected]These beans were easy to make and turned out great. The burnt ends added a nice touch of flavor. I will definitely be making this again.
Shan Illhai (Lovely King)
[email protected]I followed the recipe exactly and the beans turned out perfectly. They were so flavorful and had a great smoky flavor from the burnt ends. I will definitely be making this again.
Sujal Rajput
[email protected]These beans were a hit at my potluck! Everyone loved them and asked for the recipe. I will definitely be making these again.
George Mvuleni
[email protected]I'm not a huge fan of pinto beans, but this recipe changed my mind. The burnt ends were so flavorful and the beans were so creamy. I will definitely be making this again.
Adriatik Peposhi
[email protected]These pinto beans were absolutely delicious! The burnt ends added a wonderful smoky flavor and the beans were cooked perfectly. I will definitely be making this again.