Hansel Valley Brisket, Baked Beans and Coleslaw
Tim and Laurie Munns share some of their amazing recipes with me straight off the ranch in Hansel Valley, UT.
Ingredients
For the brisket:
6-9 lb beef brisket
¼ cup kosher salt
1½ tablespoons black pepper
1 tbsp dark brown sugar
2 tsp Red pepper flakes
2 tsp garlic powder
2 tsp onion powder
2 tsp cumin
2 tsp paprika
2 tsp chili powder
For the Baked Beans:
2 large cans pork and beans
1/2 green bell pepper, diced
1 medium onion, diced
1 can pineapple tidbits, drained
2 tbsp molasses
3/4 cup brown sugar
1 cup bbq sauce
2 cups chopped bacon
Salt and pepper to taste
For the Coleslaw:
1 large head of cabbage, shredded
1 large onion, thinly sliced
1 large bell pepper, thinly sliced
1 Tbsp salt
2 Tbsp celery seed
1 cup vegetable oil
2 cups sugar
1 cup white vinegar
Instructions
1
For the Brisket: Combine the herbs and spices together and whisk to combine.
2
Rub the brisket with the dry rub, cover and refrigerate over night.
3
Place the brisket on preheated 225 degree grill. If using a smoker style grill, set it to 225 degree's. If using a grill with a smoke box, be sure replenish the smoke box as needed.
4
Every 30 minutes spray the brisket with a mixture of 1/2 cup apple juice, 1/2 cup apple cider vinegar and 1/2 cup root beer until the brisket reaches an internal temperature of 160 degree's (about 4-5 hours).
5
Continue cooking the brisket until the internal temperature reads 200 degree's (approximately 2 more hours). Remove from the heat, wrap with foil and allow it to rest for 1 hour before serving.
6
To make the baked beans, mix everything together in a large oven safe pot, cover and bake for 2 to 3 hours at 350 degree's. Remove from the oven, serve and enjoy.
7
For the coleslaw: Shred the cabbage and add it to a large bowl along with the thinly sliced onion and bell pepper, set aside.
8
In a large pot add the salt, celery seed, vegetable oil, sugar, vinegar and salt. While stirring, bring the mixture to a boil.
9
Remove the vinegar solution from the stove and pour it over the shredded cabbage mixture. Gently stir to combine. Cover and refrigerate over night.
10
Serve the coleslaw with the Hansel Valley smoked cowboy brisket and baked beans, enjoy!
Tags:
Baked BeansChef BryanColeslawCooking BrisketCooking with Chef BryanDinner IdeasHansel ValleyHow to make dinnerUtah Beef Council
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