September 4, 2010 Leave a comment
This works well in both the oven or out on the smoker. If I’m doing these on the smoker I omit the liquid smoke.
- 41 oz pork and beans (rinsed)
- 3/4 cup diced onion (about half a medium onion)
- 6 strips of bacon
- 3/4 cup BBQ sauce
- 1/2 Tablespoon Worcestershire (1 – 1/2 teaspoon)
- 1- 1/2 Tablespoon yellow mustard (not powder)
- 3/4 cup brown sugar
- liquid smoke (optional)
Over medium heat, cook the bacon until crispy, remove from pan and let cool. Add the onion to the bacon fat and saute over medium heat until soft, about 5 minutes. Remove the onion from the pan and let cool.
Rinse the pork and bean with water, a colander works well for this.
Crumple the bacon into a large bowl and add the onion, BBQ sauce, worcestershire, mustard, brown sugar and liquid smoke (if using), mix well. Now add the rinsed and drained beans to the bowl and gently stir to combine.
Pour the bean mixture into a disposable pie tin or similar foil type pan. Disposable foil is great for smoking, less cleanup. Place the beans in your smoker at about 250 degrees for about 90 minutes, until the mixture thickens.
With my smoker setup I can place the beans under the meat, the rendered fat drippings right into the beans.