Ingredients

The following ingredients have 12 Servings
  • 5-6 pounds beef brisket (trimmed)
  • 3 tablespoons olive oil
  • 1 medium onion (diced)
  • 2 cloves garlic (minced)
  • 4 (15-ounce) cans black beans
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano

Instruction

  • Place beef brisket in smoker pre-heated to 250 degrees.
  • Cook for 3 1/2 hours, then flip and cook another 3 1/2 hours or until internal temperature reaches 180 degrees.
  • Remove from smoker and allow to rest 10-15 minutes on carving board before slicing.
  • Slice against the grain into 1/4 inch slices, then into bite size pieces.
  • About 30 minutes before brisket is done, pour olive oil into large stock pot.
  • Add onions and garlic and cook over medium heat until tender.
  • Puree one can of black beans.
  • Pour into stock pot with onions and garlic.
  • Add additional cans of beans.
  • Stir well and add cumin and oregano.
  • Simmer over low heat.
  • Add smoked beef brisket to soup and cover.
  • Allow to simmer over low heat for 30 minutes.
  • Serve with sour cream, shredded cheese, and a wedge of cornbread.