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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-28-2013, 06:21 PM   #1
Dlabrie
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Default Baked beans on smoker

I searched the site for doing Baked beans on the smoker and came up with a lot of recipes using canned beans.

I was wondering if you couldn't use a bean pot and dried beans to cook along side of a 10-12 hour brisket smoke. I don't have the recipe in front of me but it is usually something like a pound of navy beans, molasses, salt pork, onions dried mustard and water in a crock and cooked in a pit or the oven for many hours.
Could I put the crock in the smoker with the brisket?
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Unread 07-28-2013, 06:29 PM   #2
ironmanerik
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I use a cast iron Dutch oven
boil the beans on the stove for an hour, save the water to add later if needed
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Unread 07-28-2013, 06:52 PM   #3
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also use a cast iron dutch oven. But i also use a lot of bacon and mollsas
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Unread 07-28-2013, 06:56 PM   #4
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So, do you guys stir the pot of beans regularly to get maximum smoke penetration? That is something I've always wondered about BBQ beans.

CD
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Unread 07-28-2013, 06:58 PM   #5
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Quote:
Originally Posted by caseydog View Post
So, do you guys stir the pot of beans regularly to get maximum smoke penetration? That is something I've always wondered about BBQ beans.

CD
That's Exactly the way I do my Ribs.
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Unread 07-28-2013, 07:02 PM   #6
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The real challenge is balancing the beans on the grates.
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Unread 07-28-2013, 07:13 PM   #7
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Quote:
Originally Posted by Toast View Post
That's Exactly the way I do my Ribs.
You stir your ribs?
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Unread 07-28-2013, 07:17 PM   #8
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Quote:
Originally Posted by Ron_L View Post
You stir your ribs?
After enough of his Busch lights, he might try and stir his ribs!
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Unread 07-28-2013, 07:19 PM   #9
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Quote:
Originally Posted by caseydog View Post
So, do you guys stir the pot of beans regularly to get maximum smoke penetration? That is something I've always wondered about BBQ beans.

CD
I think of mine as baked not BBQ so I leave the lid on
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Unread 07-28-2013, 07:24 PM   #10
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Quote:
Originally Posted by Ron_L View Post
You stir your ribs?
no he uses the ribs to stir his beans
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Unread 07-28-2013, 08:39 PM   #11
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Another vote for the cast iron dutch oven. I do a baked bean dish called Roosevelt Beans.....recipe comes from Roosevelt Lodge in Yellowstone Park. I've done it on the smoker several times, and stirring doesn't seem to make any difference in the smoked flavor. They good no matter how you cook'em!
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Unread 07-28-2013, 09:20 PM   #12
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Quote:
Originally Posted by ironmanerik View Post
I think of mine as baked not BBQ so I leave the lid on
That is what i was thinking. I don't want to keep opening the smoker so I thought I'd add a cup or so more water initially and check it when I wrap the brisket.
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Unread 07-28-2013, 09:27 PM   #13
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Quote:
Originally Posted by Dlabrie View Post
I searched the site for doing Baked beans on the smoker and came up with a lot of recipes using canned beans.
Try searching for pit beans and you'll see a bunch of recipes. I did some this weekend. Not sweet baked beans but a nice alternative. I have thrown baked beans on the smoker as well. Just stir them a bit.
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Unread 07-29-2013, 02:53 AM   #14
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I use a dutch oven also. I've used dry beans before but they weren't as good as the canned i thought. I was with you though. I wanted "from scratch" bbq baked beans! not doctored pork and beans. I use kidney and black beans, molasses, brown sugar, a lil' bit of bourbon, brown sugar and some spices with a bay leaf or 2. I start with a little bit of bacon in the dutch oven and brown it on the stove. Then remove the bacon and add a pablano pepper and some orange and red bell peppers and a onion. Soften them up and add the rest. I put them directly under my shoulders for a few hours. (Not to long or they will get overly smoked) Hope this helps.
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Unread 07-29-2013, 07:26 AM   #15
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I use a dutch oven and I'll do them a couple ways.

Baked or BBQ beans with lots of bacon (sometimes SL rib trim or leftover meat from a previous cook) & onions in the smoker. I let them get a good hit of smoke then cover for most of the cook. Careful, then can thicken to mush pretty quick.

I'll do a variety of charro beans, usually with spicey sausage, in the dutch oven, but I'll just put the whole thing on top of the firebox of my RF offset. I actually do a fair amount of cooking (breakfast) this way. It can get a little hot so I keep an assortment of angle iron and tubing to use as spacers to get the dutch oven up a little.
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Last edited by dwfisk; 07-29-2013 at 07:44 AM..
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