Smoker Baked Beans with Bacon
Sides · Serves 10 · Prep 20 min · Cook 3 hr · Total 3 hr 20 min
Sweet, tangy beans that simmer uncovered under the smoke for a few hours until thick and glossy. Slide the pot on a lower rack under a brisket or pork butt and let the drippings fall right in.
Ingredients
- 6 slice thick-cut bacon, chopped
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 3 clove garlic, minced
- 4 can (15 oz) navy or great northern beans, drained and rinsed
- 3/4 cup barbecue sauce
- 1/2 cup packed brown sugar
- 1/4 cup molasses
- 2 tbsp yellow mustard
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 cup chicken stock or water
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup chopped leftover smoked pork or brisket (optional)
Steps
- Heat the smoker to 250 to 275°F with hickory or a fruit wood.
- Cook the bacon in a Dutch oven or large cast-iron pot over medium heat until crisp, 8 to 10 minutes. Add the onion and bell pepper and cook until soft, 5 to 6 minutes, then stir in the garlic for 30 seconds.
- Stir in the barbecue sauce, brown sugar, molasses, mustard, vinegar, Worcestershire, stock, salt and pepper. Add the beans and the smoked meat, if using.
- Set the pot, uncovered, in the smoker. Cook, stirring every 45 minutes or so, until the sauce is thick and glossy and the top is lightly caramelized, 2 1/2 to 3 hours.
- Rest the beans for 10 minutes, since they thicken as they cool. Taste and add salt or a splash of vinegar before serving.