Smoked Baked Beans
Rich, thick baked beans slow-smoked in a cast iron skillet with thick-cut bacon, dark brown sugar, molasses, and BBQ sauce. The smoker infuses genuine wood smoke flavor and caramelizes the sauce into something deeply savory and satisfying — the ultimate BBQ side dish.
Equipment
- 12-inch cast iron skillet or heavy-gauge disposable aluminum pan
- Smoker any type — pellet, charcoal, electric, or kamado
- Can opener
Ingredients
Beans & Bacon
- 2 28-oz cans pork and beans do not drain
- 6 strips thick-cut bacon cut in half crosswise
Aromatics
- 1 medium yellow onion diced
- 2 jalapeños seeds removed for medium heat; sub 1 green bell pepper for no heat
Sauce Base
- 3/4 cup BBQ sauce store-bought or homemade
- 1/2 cup dark brown sugar packed
- 1/4 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons molasses blackstrap preferred
Instructions
- Preheat your smoker to 250°F using apple, cherry, or pecan wood. Any mild or hardwood works.
- Preheat a 12-inch cast iron skillet over medium-high heat on the stovetop. Add the bacon pieces and cook 2–3 minutes per side until fat begins to render but bacon is not fully crisp. Remove bacon to a paper towel-lined plate. Leave the bacon fat in the skillet.
- Reduce heat to medium. Add the diced onion and jalapeños to the bacon fat. Cook 3–5 minutes, stirring frequently, until the onion is soft and translucent.
- Pour in both cans of pork and beans (liquid and all). Add the BBQ sauce, dark brown sugar, apple cider vinegar, Dijon mustard, and molasses. Stir well to combine. Taste and adjust seasoning if needed.
- Lay the bacon pieces across the top of the bean mixture in the skillet.
- Transfer the cast iron skillet to the smoker. Smoke uncovered at 250°F for 2–3 hours, stirring once at the halfway point. Beans are done when the sauce is thick and caramelized, the bacon is rendered, and the top is darkened.
- Remove from the smoker and let rest 10 minutes before serving. The sauce will continue to thicken as it cools. Serve directly from the cast iron skillet.
Notes
Wood selection: Apple, cherry, or pecan are ideal. Hickory and oak work well if you're already using them for the main course. Avoid mesquite — it overpowers the sweetness of the sauce.
Drippings tip: Place the beans on the rack directly below smoking meat. The fat drippings add incredible depth of flavor.
Make ahead: Smoke up to 3 days in advance. Reheat on the stovetop over medium-low heat with a splash of water.
Crispy bacon option: After smoking, broil the skillet for 2–3 minutes to crisp the bacon. Watch closely to avoid burning the sugar.