Smoke Shack: Corn Chip Pie

Smoke Shack: Corn Chip Pie

Don’t have time or the ingredients to make chili for a Frito Pie, Smoke Shack has you covered by simply adding chopped brisket and pinto beans in their Corn Chip Pie.

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Ingredients: 

Corn Chip Pie:

One 1-ounce bag corn chips, such as Fritos

1 ounce shredded Cheddar

3 ounces Pinto Beans, recipe follows

3 ounces chopped Brisket, recipe follows

1 tablespoon BBQ Sauce, recipe follows

Brisket/Pulled Pork:

One 12-pound brisket or 1 whole bone-in pork butt (Boston butt )

4 ounces ground pepper 

4 ounces salt 

4 ounces brown sugar 

3 ounces paprika

2 ounces chili powder 

2 ounces garlic powder 

2 ounces onion powder 

Pinto Beans:

8 pounds fresh pinto beans

2 yellow onions, diced large 

3 jalapenos, diced large 

1 tablespoon chopped garlic 

Oil, for cooking

One 14.5-ounce can crushed tomatoes 

1 cup garlic pepper 

1/4 cup chili powder 

1/4 cup salt 

BBQ Sauce:

2.5 gallons ketchup

6 cups apple cider vinegar 

4 cups molasses 

3 cups steak sauce, such as A-1

2 cups mustard

1 cup Worcestershire sauce

1/2 cup BBQ rub 

1/2 cup garlic pepper 

1/2 cup ground black pepper 

1 tablespoon ground cinnamon 

Directions: 

I just made a delicious plate of nachos! First, I took some corn chips out of a bag and placed them on a plate. Then, I sprinkled shredded cheese on top and poured some hot Pinto Beans over the cheese, which helped melt it quicker. After that, I added some delicious Brisket on top and garnished it with BBQ Sauce. To make the Brisket, I preheated a smoker or oven to 225 degrees F, trimmed the fat on the deckle just enough to where there was still fat covering the meat, and applied the rub to all sides of the meat thoroughly. I let it sit at room temperature for about 30 minutes, then placed it in the smoker or oven and let it cook until the internal temperature reached 200 degrees F, which took about 12 hours. After letting it sit for 30 minutes, I chopped the meat. For the Pinto Beans, I covered them with water by 2 inches and brought them to a boil to get the outer layer off. I boiled them for 2 minutes, then drained all the water and put them back in the pot. I sauteed onions, jalapenos, and garlic in some oil in another pan until translucent, about 5 minutes. I added the tomatoes, let it simmer for another 1 to 2 minutes, and then added it to the bean pot. I also added garlic pepper, chili powder, and salt to the bean pot and let it simmer, stirring every 20 minutes, until soft, which took about 1 hour 30 minutes. Finally, for the BBQ Sauce, I mixed ketchup, vinegar, molasses, steak sauce, mustard, Worcestershire, BBQ rub, garlic pepper, black pepper, cinnamon, and 3 quarts of water in a 5-gallon bucket. Enjoy!