A quintessential BBQ side dish, Smoked Baked Beans made with brown sugar and bacon are smoked low and slow in a cast-iron skillet for a rich smoky flavor. Absolutely delicious and supremely easy to prepare, this foolproof recipe always gets rave reviews.
For a Big Green Egg or Kamado type grill, soak one cup of wood chips in water for one-hour. Light the charcoal and when it comes up to 250 degrees F., scatter the drained wood chips over the fire. Add the grill grate, and the baked beans and close the lid. You do not need to use the plate setter for this recipe.
For any other type of grill or smoker, follow the manufacturer's directions to prepare it for smoking and preheat it to 250 degrees F.
While your grill or smoker preheats, place the bacon in a cold 12-inch, cast-iron skillet on the stove over medium heat. Pan-fry for about 10 minutes, or until the bacon is golden-brown and crispy. Remove the bacon from the pan and drain it on paper towels. Roughly chop and set aside.
Add the chopped onions and peppers to the bacon grease in the pan and cook until the onions are translucent, which should take six to seven minutes.
Add the baked beans, ketchup, brown sugar, mustard, Worcestershire sauce, barbecue sauce, and cumin and mix well. Bring to a boil and remove from the heat.
Place the pan on the smoker and close the lid. Plan to smoke the beans for at least one hour or more for maximum smoky flavor.
Remove the beans from the smoker and top with chopped bacon. Serve warm or at room temperature.
Leftover smoked baked beans can be stored covered in your refrigerator for up to seven days. Reheat in the oven, on the stove, or in the microwave. Add additional water or chicken stock if they are too thick.Leftover beans can also be frozen in an airtight container for several months. You may also have to add water or chicken stock if they are too thick.This recipe is versatile, and the beans can also be baked in a 350 degree F. oven for about 30 minutes. They can also be cooked on high in a crockpot for four hours, or cooked on the stove for about 30 minutes if you don't want to smoke them.To add an even more smoky taste, you can add 1/2 teaspoon of liquid smoke or smoked salt.If you like a bit of heat, feel free to substitute one or two jalapeños for the bell pepper.I use a tomato-based barbecue sauce in this recipe. You can make your own or purchase it. I have not tested it with a vinegar-based or mustard-based BBQ sauce, but I'm guessing it would still be delicious. If you go that route, please leave a comment and let me know how it is.This recipe easily serves 12. Feel free to modify it to fit your needs.