Smoked Baked Beans

Thick, sweet, smoky beans — the classic BBQ side. A cup or two of chopped burnt ends or brisket turns them into a meal.

Ingredients

• 2 cans (28 oz each) baked beans (or 4 cans pork & beans)
• ½ lb bacon, chopped
• 1 onion, diced
• 1 bell pepper, diced
• ½ cup BBQ sauce
• ½ cup brown sugar
• 2 tbsp yellow mustard
• 1 tbsp Smokehouse rub
• 2 cups chopped brisket or burnt ends (optional)

Instructions

1. Cook the bacon until it starts to crisp, then add the onion and pepper and soften.
2. Combine everything in a foil pan and stir well.
3. Smoke at 250°F for 2–3 hours (or bake at 325°F for 1 hour), stirring once, until thick and bubbly.

Make-Ahead & Storage

Freeze up to 3 months; reheats on the stovetop or in the toaster oven. These taste even better the next day.

Notes

Drain some liquid from the canned beans if you like them thicker. The burnt ends make this a showstopper.