SD's Sunday Smoke - Pastrami
Pastrami sandwiches are on the menu tonight. 7 pound corned beef to go in the smoker as soon as it gets heated up. Go Giants! Meat soak: Rubbed up:
Forum Discussion
The beans usually go in a little after the meat and placed on a rack under the meat so that it catches some drippings. About every 20 - 30 minutes I stir the beans so that the smoke layer gets fully into the beans.
2 – 28 oz. Cans of Bush Original Baked Beans
1 lbs. Jimmy Dean “Hot Sausage”
1 lbs. Hamburger
½ Diced Onion
½ Cup Diced Bell Pepper (Any Color, I like the Red or Orange for Color)
hot peppers to taste, 1 to 2 jalapenos
½ Cup Brown Sugar
½ Cup Maple Syrup
2 Tbsp. Molasses
Brown sausage and hamburger, drain excess grease.
Add all ingredients to a large foil roasting pan.
Put roasting pan in the smoker on a grate under the meat for drippings.
Lighting stir beans about every 20 – 30 minutes to incorporate smoke flavor.
Try to pull beans off the smoker after an hour and a half to 2 hours to prevent beans from going to mush.
2 – 28 oz. Cans of Bush Original Baked Beans
1 lbs. Jimmy Dean “Hot Sausage”
1 lbs. Hamburger
½ Diced Onion
½ Cup Diced Bell Pepper (Any Color, I like the Red or Orange for Color)
hot peppers to taste, 1 to 2 jalapenos
½ Cup Brown Sugar
½ Cup Maple Syrup
2 Tbsp. Molasses
Brown sausage and hamburger, drain excess grease.
Add all ingredients to a large foil roasting pan.
Put roasting pan in the smoker on a grate under the meat for drippings.
Lighting stir beans about every 20 – 30 minutes to incorporate smoke flavor.
Try to pull beans off the smoker after an hour and a half to 2 hours to prevent beans from going to mush.
