My Signature Smoked BBQ Baked Beans
These Smoked BBQ Baked Beans are the ultimate backyard BBQ side dish—meaty, smoky, tangy, and sweet. Packed with bacon, ground beef, barbecue sauce, and a touch of brown sugar, they’re slow-smoked to perfection. A guaranteed crowd-pleaser!
Ingredients
- 1 package thick-cut bacon
- 2 28 oz. cans baked beans
- 1 green bell pepper finely diced
- 1 sweet onion finely diced
- 1 lb lean ground beef
- 2/3 cup barbecue sauce AB’s or your favorite
- 1 10 oz. can seasoned tomatoes
- 1/2 cup brown sugar
- 3 tbsp yellow mustard
- 2 tbsp Worcestershire sauce
- 2 tbsp AB's BBQ seasoning or your favorite rub
Instructions
- Preheat your smoker to 250°F. Use a pellet grill, offset smoker, or any preferred setup.
- Cook the bacon until crispy, then chop it into bite-sized pieces. Set aside.
- In a skillet, sauté green bell pepper and sweet onion until soft. Add the ground beef and cook until browned. Drain excess grease. Season with BBQ seasoning.
- In an aluminum tray, add baked beans, then stir in the cooked beef and veggie mixture, chopped bacon, barbecue sauce, seasoned tomatoes, brown sugar, mustard, Worcestershire sauce, and additional seasoning. Mix thoroughly.
- Place the tray in the smoker and cook for 60–75 minutes, allowing the beans to absorb the smoky flavor and the sauce to thicken.
- Remove from the smoker and let rest for at least 15 minutes before serving. Serve hot alongside your favorite BBQ dishes.
Notes
• Use hickory or applewood for great smoky flavor.
• Want it spicy? Add diced jalapeños or hot sauce.
• Beans thicken as they rest—don't skip the 15-minute rest time.
• You can make this ahead and reheat on the smoker or in the oven.
• Store leftovers in an airtight container in the fridge for 4–5 days or freeze for up to 3 months.
• Want it spicy? Add diced jalapeños or hot sauce.
• Beans thicken as they rest—don't skip the 15-minute rest time.
• You can make this ahead and reheat on the smoker or in the oven.
• Store leftovers in an airtight container in the fridge for 4–5 days or freeze for up to 3 months.
Tried this recipe?Let us know how it was!