An original recipe by Ray Lampe, Dr. BBQ.



6 slices bacon

2 tablespoons vegetable oil

1 large onion, chopped

1 large green pepper seeded and chopped

4 cloves garlic crushed

1 800g can diced tomatoes

2 chipotles in adobo sauce, chopped

2 cups low salt beef broth

2 cups water

1 350g can beef consommé

1/3 cup chili powder

2 tablespoons ground cumin

1 tablespoon brown sugar

1 tsp black pepper

4 cups grilled or smoked seasoned beef, cut into medium dice

1 400g can of dark kidney beans, drained

1 400g can pinto beans, drained


Mix the rub ingredients (listed below) in a large bowl. This mix will make more than you need for one brisket; store the remainder in an airtight container.

Preheat a Dutch Oven in the EGG at 177°C/350°F over direct heat. Add the bacon and cook until crispy. Remove the bacon and set aside. Add the oil if needed. Add the onion and green pepper and cook until soft. Add the garlic and cook a few more minutes. Add the tomatoes, chipotles, broth, water, consommé, chili powder, cumin, brown sugar and pepper. Mix well and bring to a simmer. Add the beef and return to a simmer. Cook for one hour adjusting the EGG to maintain a simmer Add the beans and more water only if needed. Chop the bacon and add it back to the pot. Cook another 30 minutes. Check for salt and add if needed.

Makes about 10 servings.