Smoked Cowboy Baked Beans
These Smoked Cowboy Baked Beans feature bacon, ground beef, BBQ sauce, and brown sugar smoked at 250°F for 2 hours. Thick, smoky, sweet side dish perfect for BBQ cookouts.
Equipment
- Cast Iron Skillet or 9x13 Foil Pan
- Smoker or Oven
- Large Skillet
- Wooden Spoon
Ingredients
Base Ingredients
- 2 28-ounce cans pork and beans Bush's preferred
- 1 pound ground beef 80/20 for best flavor
- 8 slices thick-cut bacon diced
- 1 small onion finely diced
- 3 cloves garlic minced
Sauce and Seasoning
- 1 cup BBQ sauce sweet and smoky style
- 1/2 cup brown sugar dark preferred
- 1/4 cup ketchup
- 2 tablespoons yellow mustard
- 2 tablespoons Worcestershire sauce
- 2 tablespoons molasses optional for deeper flavor
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt adjust to taste
- 1/2 teaspoon cayenne pepper or hot sauce optional for heat
Instructions
- Cook meat base: In large skillet over medium heat, cook diced bacon 8 to 10 minutes until crispy. Remove bacon, leave grease in pan. Add ground beef and diced onion. Cook 6 to 8 minutes until beef is browned and onions are soft. Add minced garlic and cook 30 seconds. Drain excess grease if needed (leave about 2 tablespoons). Stir bacon back in.
- Build bean mixture: In large bowl or pan, combine pork and beans (with liquid), cooked meat mixture, BBQ sauce, brown sugar, ketchup, mustard, Worcestershire sauce, molasses, and all seasonings. Mix thoroughly until fully combined. Transfer to 9x13-inch cast iron skillet or foil pan.
- Smoke beans (smoker method): Preheat smoker to 250-275°F with hickory, oak, apple, or pecan wood. Place uncovered pan on smoker grates. Smoke 1.5 to 2.5 hours, stirring every 45 minutes. Cook until thick, glossy, and spoon-coating. If top browns too fast, cover loosely with foil in final 30 minutes.
- Bake beans (oven method): Preheat oven to 325°F. Cover pan loosely with foil. Bake 60 minutes covered. Remove foil, stir, and bake uncovered 30 to 45 minutes more, stirring once halfway. Cook until thick and bubbling. Add ½ teaspoon liquid smoke for smoky flavor.
- Rest and serve: Remove from heat and let rest 10 to 15 minutes. Beans will thicken slightly as they cool. Serve hot.
Notes
Critical Tips: Use 80/20 ground beef for fat content that enriches sauce. Thick-cut bacon provides more meat and less shrinkage. Dark brown sugar creates richer flavor than light brown sugar. Bush's pork and beans preferred for consistency and quality.
Smoking: Leave beans uncovered during smoking to concentrate flavors and thicken sauce naturally. Covering creates steamed, watery beans. Stir every 45 minutes to prevent burning and incorporate caramelized top layer. Hickory, oak, apple, or pecan wood work best.
Consistency: Beans thicken as they cool. Don't over-reduce on smoker. They should be thick and coat spoon but still saucy when hot. Molasses optional but adds depth. For thicker beans, leave uncovered longer or add extra tablespoon of molasses.
Make-Ahead: Beans improve overnight as flavors meld. Make 1 to 2 days ahead for best flavor. Refrigerate and reheat gently. Add splash of water if too thick after refrigeration.
Variations: Add smoked sausage slices, jalapeños, green chilies, diced brisket, or pulled pork. For spicier beans, increase cayenne or add diced jalapeños. For sweeter beans, add honey or extra brown sugar.
Storage: Refrigerate in airtight container 4 to 5 days. Freeze up to 3 months. Reheat in microwave with splash of water or in 300°F oven covered.