Smoked barbecue beans slow-cooked over wood for the ideal BBQ side dish. Brown sugar, barbecue sauce, beer, and bacon give these beans deep, layered flavor in every bite.
- Best Beans for Barbecue Smoked Beans
- Smoking Wood
- Smoked BBQ Beans
The first time I tried smoked BBQ baked beans I was struck by how comforting and bold they were — sweet, tangy, and with a gentle heat at the finish. These beans pair perfectly with brisket, ribs, or any grilled meat and make a standout addition to any barbecue spread.
You can make these from scratch with pantry staples and a smoker or two-zone grill. The technique is simple: brown bacon and sauté onions, stir in beans and a flavorful sauce, then let the skillet cook low and slow in the smoker for several hours. The result is a thick, tender pot of beans infused with smoke and rich barbecue notes.
There are many regional takes on baked beans — from Boston-style molasses-rich versions to Texas-style smoky variations — but they usually begin in the same way. This recipe leans into classic backyard BBQ flavors: bacon, beer, molasses, brown sugar, and your favorite barbecue sauce, smoked over a mild hardwood for depth without overpowering the other ingredients.
After a few hours of smoking the beans become velvety and reduced, the sauce concentrates, and the bacon and onions meld into the dish. If you’re cooking ribs or brisket at the same time, place the meat above the beans so drippings fall in and deepen the flavor for an even richer outcome.
Pro Tip
If cooking ribs or brisket at the same time, position the meat above the beans so drippings fall into the skillet. That adds a deep, meaty richness to the sauce.
Best Beans for Barbecue Smoked Beans
Choose beans with a mild, neutral flavor and a firm texture that holds up to long cooking. Traditional navy beans work well, but great northern or butter beans are excellent alternatives. Pinto beans add a slightly creamier texture, while kidney or borlotti beans can add color and character. If mixing varieties, be mindful that some beans cook faster than others.
You can use canned beans for convenience — they shorten prep time and still deliver great results — or start with dried beans soaked overnight for improved texture and flavor. Dried beans will need longer cooking time before smoking, but they reward you with a fuller mouthfeel.
Smoking Wood
Mild, fruity woods like apple and cherry pair beautifully with baked beans and won’t overwhelm the dish. If you prefer a stronger smoke presence, add small amounts of hickory or oak to the mix. Avoid mesquite for this recipe; its intense flavor can dominate the delicate balance of sweetness and savory notes.
Smoked BBQ Beans
Equipment
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cast iron skillet
Ingredients
- 2 cans baked beans
- 6 slices thick bacon cut into chunks
- 1 large white or yellow onion diced
- ¾ cup barbecue sauce
- ½ cup dark brown sugar
- 2 tbsp Dijon mustard
- 2 tbsp molasses
- 1 cup beer
- 3 jalapenos sliced, seeds and stems removed
Instructions
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Preheat your smoker to 225°F (107°C). If using a charcoal or gas grill, set up for indirect two-zone cooking and maintain about 225°F on the indirect side.
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Lightly drizzle oil into a cast iron skillet and place it in the smoker to warm.
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Cook the bacon in the skillet until browned on both sides. Remove and set aside to cool, then chop into pieces if desired.
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Add the diced onion to the skillet and cook until translucent. Stir in the baked beans, barbecue sauce, beer, molasses, mustard, jalapeno slices, and the cooked bacon. Mix until everything is evenly combined.
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Move the skillet to the indirect side of the smoker. Add your chosen smoking wood, close the lid, and smoke for 2–3 hours. Stir every 20–30 minutes and add a splash of water if the beans look too dry. The sauce should thicken and the flavors will concentrate.
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Taste and adjust seasoning as needed, then serve warm alongside your BBQ mains.