Hey Bud's Smoked Pintos

This method of smoking pintos was sent to me by a smoking friend named HeyBud that contacted me through my blog.
All I can say is THANK YOU HeyBud! They came out very tasty and I will be doing these again. :)

I first soaked the pintos in water overnight, then drained.

I left the pintos in the colander and placed them in my smoker...this time I was using my cinderblock pit. (smoking a venison shoulder and some pork)

I let the pintos smoke for 2 hours.... I stirred them twice...

I brought the pintos inside, placed them in a dutch oven, covered them with water and added my ususal seasonings... onion, garlic, red pepper flakes, black pepper, thyme, oregano, basil and a hunk of smoked ham....

I let them simmer until almost tender....


Then I placed them back onto the smoker and let them smoke until tender....








They were wonderful, the extra smoke in the colander added so much flavor....

I heated some tortillas and filled with my smoked venison, cheese, salsa, lettuce, smoked pintos and some pork....

Thank you HeyBud!! :)