Great BBQ bean recipe to kick up the current canned favorites Enjoy
- Carbohydrate 251.360100027787 g
- Cholesterol 303.912 mg
- Fat 81.5441000169814 g
- Fiber 9.30100010472754 g
- Protein 98.302900012143 g
- Saturated Fat 25.1020800014717 g
- Serving Size 1 1 Recipe (905g)
- Sodium 1235.05000010752 mg
- Sugar 242.05909992306 g
- Trans Fat 8.36579000230494 g
- Calories 2090 calories
Step-by-step
- Put all the above ingredients in the pan.
- Mix well.
- Cover with brown sugar and put in the smoker for about two to three hours at 200 to 225 degrees.
- Let the brown sugar melt down into the beans.
- Can be done in the oven.
Maintaining a steady smoking chamber between 200 and 225 degrees Fahrenheit prevents the thick layer of brown sugar from scorching before it dissolves into the simmering bean mixture. Canned baked beans serve as a stable base, but incorporating heavy amounts of sugar and barbecue sauce requires gentle heat so the dense starches do not stick to the aluminum pan. Leftover smoked pork or brisket adds considerable depth, functioning as a primary vehicle for rendering collagen and fat directly into the surrounding sauce during the two-to-three-hour smoking window. When chopping the smoked meat, keep pieces uniform to ensure they distribute evenly throughout the thick liquid. This preparation scales flexibly up or down depending on pan capacity and available smoker surface area, though doubling the volume will naturally extend the time required for the sugar to fully melt and integrate. Stored properly in an airtight container in the refrigerator, these beans improve over twenty-four hours as the spices harmonize and the meat absorbs the surrounding sweetness.
