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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Corn Chip Pie:

One 1-ounce bag corn chips, such as Fritos

1 ounce shredded Cheddar

3 ounces Pinto Beans, recipe follows

3 ounces chopped Brisket, recipe follows

1 tablespoon BBQ Sauce, recipe follows

Brisket/Pulled Pork:

One 12-pound brisket or 1 whole bone-in pork butt (Boston butt )

4 ounces ground pepper 

4 ounces salt 

4 ounces brown sugar 

3 ounces paprika

2 ounces chili powder 

2 ounces garlic powder 

2 ounces onion powder 

Pinto Beans:

8 pounds fresh pinto beans

2 yellow onions, diced large 

3 jalapenos, diced large 

1 tablespoon chopped garlic 

Oil, for cooking

One 14.5-ounce can crushed tomatoes 

1 cup garlic pepper 

1/4 cup chili powder 

1/4 cup salt 

BBQ Sauce:

2.5 gallons ketchup

6 cups apple cider vinegar 

4 cups molasses 

3 cups steak sauce, such as A-1

2 cups mustard

1 cup Worcestershire sauce

1/2 cup BBQ rub 

1/2 cup garlic pepper 

1/2 cup ground black pepper 

1 tablespoon ground cinnamon 


  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.