- 1 (32-ounce) can pork and beans
- 1 cup chopped brisket
- 1 cup BBQ sauce (recommended: Jack Stack Original)
- 4 heaping tablespoons brown sugar
- 1 tablespoon chili powder
- 1 teaspoon liquid smoke
- 1/2 cup ketchup
- 1/2 cup water
Combine all ingredients in a 4-quart saucepan. Over medium heat, bring beans to a boil, and then reduce to a simmer. Cook beans for 20 minutes or until a thick, soupy consistency is reached. Serve.
This recipe also works well on a grill, letting the great outdoors permeate and enhance the flavor of the beans as they cook.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.