Brisket Burnt Ends and Campfire Beans

[Cliff Bartlett]

I cubed the point off the brisket I smoked on Saturday and made Burnt Ends. Also cooked Campfire Beans on the grill to round things out. Came out pretty good. Got the beans going first as they had to simmer for around five hours. Then finished things up with Burnt Ends. Here goes.

Here's the ingredients for the Campfire Beans. RBP, Pinto Beans, Onion, Garlic Salt, Pepper, Chili Powder and one ham hock.



Got the Pinto Beans going in water. Added the ham hock too. Brought to a boil and then reduced to a simmer. Sorry about the glare.





After two hours I added the diced red bell pepper, onion and minced garlic. Will use my large Dutch Oven next time.



Did a good mix and let it simmer for another two hours, adding briquettes as necessary.



Added the salt, pepper and chili powder. Let it go another half hour.



A whole bunch of goodness here.



Cubed up some of the Point.



Sauces with Stubbs Sweet Heat and a couple of tablespoons of au jus.



On the smoker for an hour or so running at 250.

 

[Cliff Bartlett]

Ready for dinner.





Wow, this was a delicious meal. BE's and Beans were outstanding. The brisket literally melts in your mouth. It was a fun Qing weekend. I needed that. Have a good week everyone. Thanks for looking.

PS... As we speak. The hot stuff will be here Thursday.

 

[Dustin Dorsey]

That looks absolutely fantastic!

 

[TonyUK]

Pass me a big spoon!!

 

[Rich Dahl]

Great cook Cliff, love the beans going to try those also. Just made your root beer beans with a slight modification a couple days ago, those are really simple and good.

 

[Barb D]

Those beans and BE's look fantastic Cliff, you out did yourself. Enjoy you heat!! That's all we are getting can't wait for Autumn.

 

[Robert-R]

That had to have been good. Great cook!

Have been making my own chili powder lately. Much better than store bought.
Used this recipe: http://www.foodnetwork.com/recipes/alton-brown/abs-chili-powder-recipe.html