Recipe courtesy of Smoke Shack

Corn Chip Pie

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  • Level: Advanced
  • Total: 15 hr 40 min (includes marinating and resting time)
  • Active: 1 hr 55 min
  • Yield: 1 serving
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Ingredients

Corn Chip Pie:

Brisket/Pulled Pork:

Pinto Beans:

BBQ Sauce:

Directions

  1. Take corn chips out of bag (or and open bag and leave chips in).
  2. Place shredded cheese on top. Pour Pinto Beans over the cheese (hot beans help melt the cheese quicker). Sprinkle Brisket on top. Garnish with BBQ Sauce.

Brisket/Pulled Pork:

Yield: 20 servings
  1. Preheat a smoker or oven for cooking at about 225 degrees F.
  2. Trim brisket fat on the deckle (large side) just enough to where there is still fat covering the meat. (You do not need to trim the pork butt.) Stir together the pepper, salt, sugar, paprika, chili powder, garlic powder and onion powder in a small bowl. Apply the rub to all sides of the meat thoroughly. Let sit at room temperature for about 30 minutes. Place in smoker or oven and let cook until internal temperature reaches 200 degrees F, about 12 hours.
  3. Let sit 30 minutes, then chop meat.

Pinto Beans:

Yield: 20 servings
  1. Cover beans with water by 2 inches and bring to a boil to get the outer layer off. Boil 2 minutes, then drain all water and put beans back in pot. Add water to cover 2 inches above the top of the beans. Bring to a boil.
  2. Meanwhile, saute the onions, jalapenos and garlic in some oil in another pan until translucent, about 5 minutes. Add the tomatoes, then let simmer for another 1 to 2 minutes and add to the bean pot. Add the garlic pepper, chili powder and salt to the bean pot and let simmer, stirring every 20 minutes, until soft, about 1 hour 30 minutes.

BBQ Sauce:

Yield: 5 gallons
  1. Mix the ketchup, vinegar, molasses, steak sauce, mustard, Worcestershire, BBQ rub, garlic pepper, black pepper, cinnamon and 3 quarts water in a 5-gallon bucket.

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