"Denny Wheeler" > wrote in message
...
> On Sat, 6 Jan 2007 08:06:41 -0500, "43fan" >
> wrote:
>>Lots of great ideas here, and mine is somewhat standard as well, the
>>beans... Only thing I'd add is, if you don't do this now, cook your beans
>>in the smoker, under the brisket if at all possible. I have an upright
>>gas
>>smoker.
>
> So do I, and now I'll be reading your posts with even more interest.
> I'm more than willing to stea^H^H^H^H borrow good ideas.
>
>>I put the brisket on the top shelf, and then a coupla hours before
>>I figure the briskets gonna be done, I put the pan of baked beans in under
>>the brisket. Canned baked beans that have been augmented with onion,
>>garlic, a little ketchup, mustard and bbq sauce, some Worchestershire
>>sauce
>>and a touch of brown sugar. Then let the juices from the brisket fall
>>into
>>them.
>>
>>I do the same thing with a pork shoulder. Sometimes I get more
>>compliments
>>on the beans than the meat! Which isn't always a good thing I guess? *g*
>>Anyway, usually no complaints about the meat either, and the beans are,
>>well
>>IMO, out of this world.
>
> Well, now. I like this. What kind of canned beans? I like Bush's
> and don't think they'd need as much augmentation as you mention.
>

I use Bush's as well, but still augment. Especially the onions. I've done
the same with potatoes as well, put them in on a tray and let them bake
while the meat's smoking. Pierce them a few places with a fork, coat with
olive oil, garlic and onion powder, kosher salt and some pepper. I think a
potato that's really baked is much better than one done in a microwave
anyway, and the added smokey flavor really seems to work well, especially
with beef.


> -denny-
> --
>
> The test of courage comes when we are in the minority.
> The test of tolerance comes when we are in the majority.