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Barbecue University®
Note: If you cook the beans in a gas grill, you probably won't be able to generate enough smoke for a strong wood flavor. Add the liquid smoke in this case
•1 pound smoked brisket or bacon cut into 1/4-inch slivers
•1 can (15 ounces) black beans
•1 can (15 ounces) dark red kidney beans
•3 cans (each 15 ounces) baked beans or pork and beans
•1 large sweet onion, finely chopped
•1 red bell pepper, cored, seeded, and finely chopped
•1 poblano pepper or green bell pepper, seeded and finely chopped
•4 cloves garlic, minced
•3 to 6 jalapeño peppers, seeded and diced (for hotter beans, leave the seeds in)
•2 cups sweet red barbecue sauce (your favorite commercial brand)
•1-1/2 cups firmly packed light brown sugar, or more to taste
•1/2 cup Dijon mustard, or more to taste
•2 teaspoons liquid smoke (optional; see Note)
•Coarse salt (kosher or sea) and freshly ground black pepper
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