Get you a big can of Bush's Homestyle Baked Beans (the brand, not the President's.)
Now add the onion that you chopped up and boiled with the brats and beer. (Remember, I drained the brats/onions/beer through a sieve and used the liquid in the water tank on the smoker. Now use the onion in the beans.)
From a previous meat smoking session, toss in about a half cup of "trimmins". The last time you smoked a brisket, you should have saved all the little crumbs, bits, pieces ( go ahead and chop a few slices to have enough) that collected on the cutting board when you served. Now's the time to use them with the beans. (Note: you want MEAT here, not just chunks of fat. A little fat is nothing to worry about, but we're looking for 90% MEAT here.)
Throw in 3-4 tablespoons of brown sugar.
Add a healthy shot of Worcestershire sauce, maybe as much as a tablespoon.
Now about 2-3 tablespoons of a good, spicy brown mustard.
Last, add your favorite BBQ sauce. To taste; just pour some in and stir a few times till if tastes "right".
Bring all this to a simmer in an old pot. Because after it simmers, move it out to the smoker and let it sit in there for an hour or two while the brisket finishes out. The old pot gets all "smoked up" but hey, this is why it is kept around.
Enjoy.
