BBQ Beans – Smoker Style
Here’s a method for cooking up some BBQ beans in a smoker that works real well when you have something nice and drippy over the top. The batch you see in the pictures here sat under a ham for about 3 1/2 hours and was about the tastiest batch of beans we ever had.
- 1 – 28 oz. can Bush’s Vegetarian Beans
- 1 – 15 oz. can Black Beans
- 1 – 15 oz. can Pinto Beans
- 1 – 15 oz. can Kidney Beans
- 1/4 cup brown sugar
- 6-8 slices of bacon
- 1 large sweet onion
- 3 tbs. mustard
- 3 tbs. of your favorite BBQ sauce (or whatever you have on hand)
- 1/4 cup molasses
Drain the juice from the black, pinto, and kidney beans. Mix them up with the vegetarian beans in a foil drip pan.
Chop up the bacon and fry it until done. Spoon onto a paper towel to drain.
Drain most of the grease, retaining at least 2-4 tbs. Chop the onion up small, and fry in the bacon grease until well-cooked.
Add the drained bacon, sauteed onions, and the rest of the ingredients to the beans. Stir well.
Place on the lower smoker grill. Be sure and center it below where your drip meat will be cooking.
Put your other items on the smoker and let cook until the meat is done.
I typically run the smoker between 215°F and 250°F (depending on what I am cooking); at these temperatures the beans will happily cook away without a lot of attention. If you are doing poultry or some other meat that requires higher smoking temperatures you’ll want to keep a closer eye on these to make sure they don’t boil away. Here’s what this batch looked like when they were done: