Smoked Barbecue Beans

Ingredients

• 4 slices thick-cut bacon, chopped
• 1 medium onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 2 cans (28 ounces each) baked beans, drained of half their liquid
• 1 can (15 ounces) kidney beans, drained and rinsed
• 3/4 cup barbecue sauce
• 1/2 cup packed dark brown sugar
• 1/4 cup molasses
• 3 tablespoons yellow mustard
• 2 tablespoons cider vinegar
• 1 teaspoon coarse black pepper
• 2 cups chopped smoked brisket or pulled pork
• 2 chunks hickory wood

Before you cook

• Chop the bacon into half-inch pieces.
• Dice the onion and bell pepper and mince the garlic.
• Drain half the liquid from the cans of baked beans and drain the kidney beans completely.
• Chop the leftover smoked meat into small pieces, keeping the bark in.
• Stir the barbecue sauce, brown sugar, molasses, mustard, vinegar and black pepper together in a bowl.

Steps

1. Cook the bacon in a large cast-iron skillet over medium heat until the fat renders and the edges crisp, about 8 minutes.
2. Add the onion and bell pepper and cook for 6 minutes until soft.
3. Stir in the garlic and cook for 1 minute until fragrant.
4. Pour in the sauce mixture and stir to loosen everything from the bottom of the pan.
5. Add both kinds of beans and the chopped smoked meat and fold them together gently.
6. Transfer everything to a deep foil pan or leave it in the skillet if it fits your smoker.
7. Set the pan in the smoker at 250 degrees Fahrenheit, ideally on a rack below whatever meat you are cooking.
8. Smoke uncovered for 3 hours, stirring once an hour and scraping the darkened edges back into the middle.
9. Check the consistency; the liquid should coat the beans and hold a spoon trail when it is ready.
10. Let the pan sit for 15 minutes to thicken further before serving.