Mesquite-Smoked Sausage with Brisket Beans

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Spicy mesquite-smoked sausage served alongside hearty brisket beans, a flavorful pairing inspired by Texas BBQ staples. This barbecue recipe, ready in about 150 minutes, pairs smoked sausage links, mesquite wood chips, canned pinto beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 135 min Serves 6 550 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 lbs smoked sausage links
2 cups mesquite wood chips
3 cups drained canned pinto beans
1 cup shredded smoked brisket
1 cup diced yellow onion
3 minced garlic cloves
1 cup barbecue sauce
2 tbsp brown sugar
1 tbsp apple cider vinegar
1 tsp chili powder
to taste salt
to taste black pepper

Grilling tools worth buying → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Preheat smoker to 225°F and soak 2 cups mesquite wood chips in water for 30 minutes.
Step 2: Place 2 lbs smoked sausage links on the smoker rack and smoke for 2 hours until heated through and smoky flavor develops.
Step 3: While sausage smokes, heat a large saucepan over medium heat; add 1 cup diced yellow onion and sauté for 5 minutes until translucent.
Step 4: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
Step 5: Stir in 3 cups drained canned pinto beans, 1 cup shredded smoked brisket, 1 cup barbecue sauce, 2 tbsp brown sugar, 1 tbsp apple cider vinegar, and 1 tsp chili powder.
Step 6: Simmer the brisket beans mixture over low heat for 20 minutes until thickened, stirring occasionally; season with salt and black pepper to taste.
Step 7: Remove sausage from the smoker and slice into 1/2-inch pieces; serve hot alongside brisket beans.