1 (32 oz.) can pork and beans
1 cup chopped brisket
1 cup BBQ sauce (recommended: Jack Stack Original)
4 heaping tablespoons brown sugar
1 tablespoon chili powder
1 teaspoon liquid smoke
1/2 cup ketchup
1/2 cup water
Combine all ingredients in a 4 quart saucepan. Over medium heat, bring beans to a boil, and then reduce to a simmer. Cook beans for 20 minutes or until a thick, soupy consistency is reached. Serves 4-6.
This recipe also works well on a grill, letting the great outdoors permeate and enhance the flavor of the beans as they cook.