If I put a pan of beans in at night under
the butts, to catch their drippings, will
the beans be cooked too much in the morning?
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We recently did a brisket with a 1/2 pan of rib dr baked beans on the bottom rack. I loved them, but they were too smoky, black, and oily for my wife.
The brisket weighed 7.28 lbs and cooked for 12 hours at 225. Internal temp 190. 4 oz hickory.
Before that we put the rib dr baked beans on the top rack and filled the rest of the smoker with chicken legs. Everything turned out excellent, beans included.
This took 5 hours and 50 minutes at 225, internal temp 190. 4 oz hickory.
We NEVER opened the door either time.
The brisket weighed 7.28 lbs and cooked for 12 hours at 225. Internal temp 190. 4 oz hickory.
Before that we put the rib dr baked beans on the top rack and filled the rest of the smoker with chicken legs. Everything turned out excellent, beans included.
This took 5 hours and 50 minutes at 225, internal temp 190. 4 oz hickory.
We NEVER opened the door either time.
Thanks....let me ask you this...in a commercial
situation, could I take that pan of beans and mix it with a plain pan of beans and have a good product? Or do I just need to cook beans the regular way?
situation, could I take that pan of beans and mix it with a plain pan of beans and have a good product? Or do I just need to cook beans the regular way?