Smoked Baked Beans

Step 1

Preheat. Preheat your smoker to 250 degrees F using any mild or fruit wood. I really like pecan with this recipe.

Step 2

Cook the bacon. Preheat a 12-inch cast iron skillet over medium-high heat. Cook the bacon pieces for 2-3 minutes per side. You want to cook them long enough to render fat, but not long enough to crisp them throughout.

Step 3

Sautee the onions and jalapenos. Remove the bacon pieces to a plate with a paper towel on top so they can drain. Leave the bacon grease in the pan and add the onions and jalapenos. Cook for 3-5 minutes, stirring frequently, until they have softened and the onions are slightly translucent.

Step 4

Add remaining ingredients. Pour the cans of beans (liquid and all) into the pan. Add in the barbecue sauce, brown sugar, apple cider vinegar, Dijon mustard, and molasses. Stir to combine. Place the slices of bacon on top of the beans.

Step 5

Smoke the beans. Smoke, uncovered, for about 3 hours, or until nearly all of the fat has rendered from the bacon and the beans have thickened up nicely.

Step 6

Enjoy. Remove the beans from the smoker and allow them to cool slightly. Serve warm.