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Happppppy easter...
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<blockquote data-quote="sl1000794" data-source="post: 211675" data-attributes="member: 6974"><p>I smoke my meat on a weber with a double grill set up and coal rails to keep the briquets to the side/indirect. I use aluminum foil on the coal rails to keep the side radiant heat down (don't burn the beans) and get my beans ready the night before I smoke the meat (brisket, pork or chicken.) Then when I smoke the meat I put the beans under the meat and slice the foil so the juice runs into the beans and I also stir the beans every hour or so. I leave the beans in for 4 - 6 hours and it makes for <strong>great</strong>, smoked baked beans. You can keep them warm in a slow cooker until needed to serve.</p><p></p><p>Beans and grill ready for brisket.</p><p>[ATTACH]22552[/ATTACH]</p><p></p><p>Beans and brisket.</p><p>[ATTACH]22553[/ATTACH]</p></blockquote><p></p>
[QUOTE="sl1000794, post: 211675, member: 6974"] I smoke my meat on a weber with a double grill set up and coal rails to keep the briquets to the side/indirect. I use aluminum foil on the coal rails to keep the side radiant heat down (don't burn the beans) and get my beans ready the night before I smoke the meat (brisket, pork or chicken.) Then when I smoke the meat I put the beans under the meat and slice the foil so the juice runs into the beans and I also stir the beans every hour or so. I leave the beans in for 4 - 6 hours and it makes for [B]great[/B], smoked baked beans. You can keep them warm in a slow cooker until needed to serve. Beans and grill ready for brisket. [ATTACH=CONFIG]22552._xfImport[/ATTACH] Beans and brisket. [ATTACH=CONFIG]22553._xfImport[/ATTACH] [/QUOTE]
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