Smoky Baked Beans

Baked beans and barbecue are a perfect pair. This recipe for smoky baked beans comes very close to duplicating the great tasting beans found at Fiorella's Jack Stack Barbecue.

The smoky flavor of these beans comes from the addition of smoked brisket, and then some time slow cooking in the smoker. Barbecue isn't barbecue without a pile of tasty baked beans. Here's the recipe!

Smoky Baked Beans

4 cans (15 ounce) pork and beans
One cup of chopped up smoked brisket
One cup of Captain Morgan Barbecue Sauce
One-third cup brown sugar
One-half cup ketchup
One-half cup water
1 tablespoon chili powder
1 teaspoon liquid smoke (stovetop method)

Combine all ingredients in a saucepan, bringing to a boil over medium heat. Reduce heat and simmer for 10 minutes. Transfer the beans to a baking pan and place in your smoker. Smoke for 45 minutes, leaving the pan uncovered. Stir the beans two or three times as they smoke.

This recipe can also be prepared entirely on the stovetop. Add one teaspoon of liquid smoke, then simmer the beans for 20 minutes, or until they reach a thick and soupy consistency.

Try this recipe one time, and I bet you'll get hooked. You'll never have beanless barbecue again!

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