Smoked Baked Beans. The dish used for cooking will be a goner, so don’t use anything you’re fond of.
Smoked baked beans are cooked along with your brisket or other smoked meat, taking advantage of the extra space on your rack if you have a barrel smoker, or the top level if you have a Weber Bullet like me. You are going to add all the flavor, so start with the cheapest canned beans you can find. Makes 6-8 servings.
Ingredients:
28-oz can baked beans (we used Great Value from Walmart)
2 T bacon fat OR 2 strips bacon
2 T brown sugar
2 T cider vinegar
1 medium onion
1 t Worcestershire sauce
½ t ground black pepper
Salt to taste
Use the cheapest prepared beans you find. This can was $1.48 at Wal-Mart.
Method: cut 3 or 4 nice slices of onion across the grain to use as topping, then chop the rest. Add chopped onion to the beans along with brown sugar, cider vinegar, pepper and Worcestershire; if using bacon fat melt it and add that as well. Mix thoroughly and taste for salt; depending on the brand you may need to add more. Pour the beans into a shallow aluminum tray or other pan you don’t mind ruining. Top with reserved onion slices and bacon slices, if using.
Smoke along with your meat during the initial, smokiest part of the cook. You can take them out after that but there’s nothing wrong with leaving them in until you’re ready to remove the meat (or maybe wrap the meat and leave it to slow-cook, depending on your process). Serve hot with other BBQ fixins.
A typical Texas BBQ dinner, including smoked baked beans.
