Smoked Brisket Baked Beans

Ingredients

• 1 lb dried navy beans (or 2 cans cannellini beans, drained)
• 6 cups water

• 1 lb diced brisket burnt ends or smoked beef chuck, ½-inch cubes
• (Substitute: 1 lb smoked sausage links, sliced into coins)

• ½ cup dark molasses
• ¼ cup bourbon
• ½ cup BBQ sauce
• 2 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 2 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp black pepper
• 1 tsp kosher salt

• 1 medium white onion, diced
• 1 bell pepper, diced
• 4 cloves garlic, minced
• 2 tbsp apple cider vinegar

Instructions

1. Soak the beans overnight. Sort and rinse dried beans. Cover with cold water by 2 inches and refrigerate overnight. Drain and rinse before using.
2. Build the sauce. Combine molasses, bourbon, BBQ sauce, Dijon mustard, Worcestershire, smoked paprika, garlic powder, onion powder, black pepper, and salt in a bowl. Whisk until smooth.
3. Saute the aromatics. In a Dutch oven over medium-high heat, cook onion and bell pepper until softened and lightly browned, 5–7 minutes. Add garlic and cook 1 more minute.
4. Combine everything. Add drained beans, diced brisket burnt ends, sauteed aromatics, apple cider vinegar, and the sauce mixture. Stir until combined. Beans should be just barely covered by sauce — add ½ cup water if needed.
5. Preheat smoker to 225°F. Use hickory. Place beans in a cast iron Dutch oven or deep foil pan. If using a Dutch oven, leave the lid cracked. If using foil, tent loosely.
6. Smoke for 4–5 hours at 225°F. Check every 90 minutes and stir. As liquid reduces, sugars darken and beans develop a deep mahogany color. Add water if beans are drying out.
7. Taste and finish. When beans are fully tender, sauce is thick and dark, and surface has a slight caramelized crust, remove from smoker. Adjust salt and vinegar.
8. Rest 15 minutes before serving.

🔥 Pitmaster Tips

• ▶Do not rush the smoke — 4 hours minimum.
• ▶Dark molasses is non-negotiable.
• ▶These beans are better the next day; make ahead and reheat on the smoker.