8 oz. sliced bacon, diced
1 c. onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 c. packed dark brown sugar
Pulverized, burned ends of grilled brisket (optional)
1 c. barbecue sauce
1/3 c. maple pancake syrup
1/3 c. light corn syrup
3 (28 oz.) cans pork & beans, drained
2/3 c. beer or apple juice

Fry bacon until crispy. Add onions and peppers and cook until vegetables are crisp-tender. Stir in sugar, barbecue sauce and syrups. Put the beans in a 12 x 6 x 3-inch foil pan. Add bacon mixture, beer or apple juice and brisket ends. Stir to mix. To grill, set the pan on the grill over hot coals. Cover grill and, stirring three times, cook 40 to 60 minutes, depending on the amount of liquid desired. To cook indoors, heat oven to 400°F, assemble as directed, cover pan with loose foil tent and bake 40 to 60 minutes, stirring three times.

Makes 6 cups.