1 cup BBQ Sauce
2 cups Brisket, chopped
1 10 oz can Diced Tomatoes with Green Chilis
6 Garlic Clove, Minced
2, Chopped Jalapeno Peppers
1 tsp Kosher Salt
1 lb. Pinto Beans, dried
2 tbsp Pit Boss Pulled Pork Rub
1 tbsp Worcestershire Sauce
1 Yellow Onion, chopped
A classic American side dish made better by brisket! These Cowboy Beans with Leftover Brisket are sure to steal the show at your next cookout. Loaded up with pinto beans, smoky brisket, jalapenos, and tangy BBQ sauce , the whole pot is cooked low and slow on the grill until thick and smoky. Serve it up as a BBQ side or enjoy on its own with a hearty piece of cornbread to mop up all the sauce.
For a hefty selection of brisket recipes as well as tips and tricks, check out our guide on How to Smoke a Brisket on a Pit Boss.
Smoke from Mesquite Hardwood infuses bold and spicy flavors into food and is a great choice for Cowboy Beans with Brisket
Note: This recipe uses Pit Boss Pulled Pork Rub seasoning.
Don’t have any brisket? Try this recipe out with Pulled Pork or Chuck Roast.
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