Smoke Baked Beans are a quick and simple side dish for all of your spring and summer picnics! These handmade baked beans, topped with bacon, are the best and go well with any smoked meat.
How to smoke baked beans in a bacon?
In the spring and summer, smoky dishes are a necessity. Many people like to smoke just meats in their smokers, but I enjoy smoked side dishes as well. Side dishes are some of the finest smoker recipes. Side dishes made using a smoker are just the best! These smoked baked beans, in particular!
- 6 slices thick cut peppered bacon (halved)
- 1 medium yellow onion (diced)
- 3 jalapenos (or 1 green bell pepper for less heat) (seeds and stems removed, diced)
- 2 28 oz cans pork and beans
- 3/4 cup barbecue sauce (links to my favorite homemade sauces are in the recipe notes)
- 1/2 cup dark brown sugar
- 1/4 cup apple cider vinegar
- 2 Tablespoons Dijon mustard
- 2 Tablespoons molasses
- Preheat your smoker to 250°F and use any mild or fruit wood to do so. This dish pairs well with pecans.
- Preheat a 12 inch cast iron skillet to medium high. Cook each side of the bacon for 2-3 minutes. Long enough to render fat but not quite long enough to crisp completely.
- Place the bacon on a dish with a paper towel on top to allow it to drain. Add the onions and jalapenos to the pan with the bacon fat still in it. Cook, stirring regularly, for 3-5 minutes, or until the onions have softened and become somewhat transparent.
- Pour the whole contents of the cans of beans (liquid and everything) onto the pan. Combine the BBQ sauce, brown sugar, apple cider vinegar, Dijon mustard, and molasses in a mixing bowl. To mix, stir everything together.
- Place the bacon pieces on top of the beans before heading to the smoker.
- Smoke for approximately 3 hours, uncovered, or until almost all of the fat from the bacon has rendered and the beans have thickened beautifully. Remove the meat from the smoker and serve while it is still warm.