Best Barbecue Baked Beans with Brown Sugar, Bacon and Brisket

BEST BARBECUE BAKED BEANS with BROWN SUGAR, BACON & BRISKET

6/26/2023

Best Barbecue Baked Beans with Brown Sugar, Bacon & Brisket

These Best Barbecue Baked Beans with Brown Sugar, Bacon and Brisket are a spunky, flavor-packed favorite that will take your barbecue game to new heights! The sweet and smoky combination of brown sugar and barbecue sauce, the crispy bacon, and succulent brisket will have your taste buds dancing with joy! With the convenience of baking in a slow cooker, your oven, or on your smoker, this recipe is so easy to make ahead of time and practically effortless. Get ready to impress your friends and family at your next barbecue gathering - this flavor-packed side is about to become your new obsession!

For all my children, siblings, cousins, nieces and nephews - this recipe is the closest to Grama B's famous Baked Beans. She was famous for her baked beans at every summer picnic and family get-together!

Best Barbecue Baked Beans with Brown Sugar, Bacon & Brisket

WHAT MAKES THESE THE BEST AND EASIEST BAKED BEANS?

The Sweet and Smoky Symphony of Brown Sugar: First things first, let's talk about the star ingredient that brings a delightful sweetness to our baked beans: brown sugar. It adds a rich, caramel-like flavor that pairs perfectly with the smokiness of the barbecue sauce. The combination of these two elements is like a symphony for your taste buds, leaving you craving for more with every bite.

Bacon: The Crispy, Salty Superhero: What's a barbecue dish without bacon? We're taking these baked beans to a whole new level by adding crispy, savory bacon. Its smoky essence and irresistible crunch will elevate the texture and taste of our beans, making them a true crowd-pleaser. The marriage of bacon with the other ingredients is simply legendary.
Brisket: The Meaty Goodness: If you thought we were done with the flavor explosion, think again! We're throwing in some tender, juicy brisket into the mix. The smoky and robust taste of this BBQ classic will infuse the beans with a meaty goodness that will leave you reaching for seconds (and probably thirds!). The combination of the smoky bacon, sweet brown sugar, and succulent brisket is an absolute game-changer.
Slow Cooking Magic: Here's the cherry on top: this recipe can be prepared ahead of time and ready to cook low and slow in your slow cooker, oven or smoker! We know you're busy whipping up other delicious dishes for your barbecue feast, so let the slow cooker work its magic. Just toss all the ingredients together, set it, and forget it. This allows all the flavors to meld together, creating a truly magnificent dish that will have everyone begging for your recipe.

Easy & Best Barbecue Baked Beans with Brown Sugar, Bacon & Brisket

EASY COOKING VARIATIONS FOR THE BEST BAKED BEANS:

CROCKPOT OR SLOW COOKER: Add all ingredients to your large crockpot and cook on high for 2 hours or low for 3-4 hours, stirring occasionally.
CONVENTIONAL OVEN: Cover pan with foil and bake at 250-300 degrees for 2-3 hours, stirring every 30 minutes. In a hurry? Increase the temp to 350 degrees and bake for 1 hour, stirring every 15 minutes.
CAST IRON: Prepare in a 5 quart cast iron Dutch oven – you can even cook your bacon and onion in cast iron to get things started!
GAS GRILL: For conventional grilling, follow the same temps and times.
CHARCOAL GRILL: Cast iron works best for this – just watch the heat, stir every 20 minutes, and watch liquid levels.
SERVING SUGGESTION: If you’ll be serving these at a barbecue or picnic that will last for more than a few hours, you can transfer the Smoked Baked Beans into a crock pot or slow cooker to keep them warm for hours.

Best Barbecue Baked Beans with Brown Sugar, Bacon & Brisket

RECIPE VARIATIONS FOR THE BEST BARBECUED BAKED BEANS:

Switch up the meat: Use any single or combination of thick sliced bacon, ham, pulled pork, or brisket – this is the perfect way to use leftover meat! All the better if they have been smoked or barbecued! I like to freeze leftover ham just for these baked beans!
No leftover smoked meats? You can substitute browned ground beef, breakfast sausage, spicy sausage or hot dogs.
Switch up the beans: I use and recommend Bush’s Grillin’ Beans, Country Style, Maple & Cured Bacon or Brown Sugar Hickory for this recipe; you can substitute any flavor or brand of baked beans that you prefer – Vegetarian, Sweet Heat, Homestyle or Honey Sweet all are great too! No matter what type of beans you use, always make sure to drain the sauce, rinse gently and drain again before using.
Switch up the barbecue sauce: Use your favorite barbecue sauce – but you can really change the flavor by using different flavors, whether they are homemade or bottled - Honey Barbecue, Hickory & Brown Sugar, Sweet & Spicy, Hawaiian, Maple Bourbon, Apple Habanero, Bold & Spicy – it’s amazing how they all work well!
For a Hawaiian vibe, add one small 8 oz. can of crushed pineapple (in natural juice) – so good!
Add one can of French fried onions, which have been slightly crushed. Just dump ‘em in to add another level of flavor and texture to these beans.
For Tex-Mex, add 1 green bell pepper, 1 red bell pepper and 1 orange bell pepper (seed and diced, saute with onions for best results); add 1 can of dark kidney beans (rinsed and drained) and chili powder to taste.
Like is spicy? Add fresh jalapeno peppers (slice and saute with the onions for best results).
Kick up the spice by adding red pepper flakes or a few dashes of sriracha sauce!
Can I Make Vegetarian Baked Beans? You sure can! Just use vegetarian baked beans and leave out the bacon, ham and brisket.
Not making these in a smoker? Add a ½ teaspoon of liquid smoke to add a smokey flavor without any smoke!
Fan of Cowboy Baked Beans or Calico Baked Beans? Use ground beef, and substitute 2 of the cans of baked beans with kidney beans, navy beans, cannellini beans and black beans.
Ever thought about using Smoked Baked Beans as a dip? Think again! These are fabulous as a dip, served with tortilla chips or corn chips!

Best Barbecue Baked Beans with Brown Sugar, Bacon & Brisket

BEST BARBECUE BAKED BEANS with BROWN SUGAR, BACON & BRISKET

Best Barbecue Baked Beans with Brown Sugar, Bacon and Brisket are a spunky, flavor-packed favorite that will take your barbecue game to new heights! The sweet and smoky combination of brown sugar and barbecue sauce, the crispy bacon, and succulent brisket will have your taste buds dancing with joy! With the convenience of baking in a slow cooker, your oven, or on your smoker, this recipe is so easy to make ahead of time and practically effortless. Get ready to impress your friends and family at your next barbecue gathering - this flavor-packed side is about to become your new obsession!

Best Barbecue Baked Beans with Brown Sugar, Bacon & Brisket

INGREDIENTS:
6 slices thick cut bacon (peppered or applewood smoked)
3 cups smoked brisket or ham (or combination of both, chopped)
1 large yellow onion (diced)
2 28-ounce cans baked beans (Bush’s Grillin’ Beans, Country Style, Maple & Cured Bacon or Brown Sugar Hickory)

SAUCE INGREDIENTS:
1-1/2 cups barbecue sauce
½ cup ketchup
½ cup dark brown sugar (packed)
¼ cup prepared mustard (or Dijon mustard)
¼ cup maple syrup
¼ cup molasses
¼ cup apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon barbecue seasoning or rub
1 tablespoon smoked paprika
1-1/2 teaspoon garlic powder

HOW I MAKE THESE:

Heat a large (oven safe) Dutch oven over medium heat and add the bacon. Cook until brown and crisp and most of the fat is rendered. Remove bacon from pan and place on cutting board to cool.
Meanwhile, maintain medium heat and add chopped onion, cook in reserved bacon grease until tender, golden and starting to caramelize, about 10-12 minutes, stirring frequently.
Chop bacon, brisket (and optional ham) into large pieces and add to pan, along with caramelized onions. If using a slow cooker, add everything to your slow cooker insert.
Rinse and drain all beans, add to pan.
Add sauce ingredients, pour on top of beans, and stir gently until well combined.
Place pan on smoker and close cover.
COOKING TIME: If preparing in a crockpot or slow cooker, cook on high for 2 hours or low for 3-4 hours, stirring occasionally. If preparing in your oven/smoker/grill, set temp for 225 degrees: cook for 2-3 hours; 300 degrees: cook for 2 hours; 325 degrees: cook for 1-1/2 to 2 hours; 350 degrees: 1 to 1-1/2 hours. (NOTE: Smoked Baked Beans are one of the few sides that actually taste BETTER the longer and slower they cook!)
You’re going to stir the beans every 30 minutes, until the sauce is thickened, reduced and everything is bubbling. Add more barbeque sauce, water or beer as necessary to keep the beans moist; cover with foil when they reach your desired consistency.
Serve warm (sauce will start to thicken as it cools down).
Store leftovers in an airtight container in the refrigerator for up to 5 days. You can warm these up easily by heating in microwave on 50% power, stirring occasionally.

YIELD: 12-18 servings

SWITCH IT UP FOR THE BEST BARBECUED BAKED BEANS:

Switch up the meat: Use any single or combination of thick sliced bacon, ham, pulled pork, or brisket – this is the perfect way to use leftover meat! All the better if they have been smoked or barbecued! I like to freeze leftover ham just for these baked beans!
No leftover smoked meats? You can substitute browned ground beef, breakfast sausage, spicy sausage or hot dogs.
Switch up the beans: I use and recommend Bush’s Grillin’ Beans, Country Style, Maple & Cured Bacon or Brown Sugar Hickory for this recipe; you can substitute any flavor or brand of baked beans that you prefer – Vegetarian, Sweet Heat, Homestyle or Honey Sweet all are great too! No matter what type of beans you use, always make sure to drain the sauce, rinse gently and drain again before using.
Switch up the barbecue sauce: Use your favorite barbecue sauce – but you can really change the flavor by using different flavors, whether they are homemade or bottled - Honey Barbecue, Hickory & Brown Sugar, Sweet & Spicy, Hawaiian, Maple Bourbon, Apple Habanero, Bold & Spicy – it’s amazing how they all work well!
For a Hawaiian vibe, add one small 8 oz. can of crushed pineapple (in natural juice) – so good!
Add one can of French fried onions, which have been slightly crushed. Just dump ‘em in to add another level of flavor and texture to these beans.
For Tex-Mex, add 1 green bell pepper, 1 red bell pepper and 1 orange bell pepper (seed and diced, saute with onions for best results); add 1 can of dark kidney beans (rinsed and drained) and chili powder to taste.
Like is spicy? Add fresh jalapeno peppers (slice and saute with the onions for best results).
Kick up the spice by adding red pepper flakes or a few dashes of sriracha sauce!
Can I Make Vegetarian Baked Beans? You sure can! Just use vegetarian baked beans and leave out the bacon, ham and brisket.
Not making these in a smoker? Add a ½ teaspoon of liquid smoke to add a smokey flavor without any smoke!
Fan of Cowboy Baked Beans or Calico Baked Beans? Use ground beef, and substitute 2 of the cans of baked beans with kidney beans, navy beans, cannellini beans and black beans.
Ever thought about using Smoked Baked Beans as a dip? Think again! These are fabulous as a dip, served with tortilla chips or corn chips!

COOKING VARIATIONS:

CROCKPOT OR SLOW COOKER: Add all ingredients to your large crockpot and cook on high for 2 hours or low for 3-4 hours, stirring occasionally.
CONVENTIONAL OVEN: Cover pan with foil and bake at 250-300 degrees for 2-3 hours, stirring every 30 minutes. In a hurry? Increase the temp to 350 degrees and bake for 1 hour, stirring every 15 minutes.
CAST IRON: Prepare in a 5 quart cast iron Dutch oven – you can even cook your bacon and onion in cast iron to get things started!
GAS GRILL: For conventional grilling, follow the same temps and times.
CHARCOAL GRILL: Cast iron works best for this – just watch the heat, stir every 20 minutes, and watch liquid levels.
SERVING SUGGESTION: If you’ll be serving these at a barbecue or picnic that will last for more than a few hours, you can transfer the Smoked Baked Beans into a crock pot or slow cooker to keep them warm for hours.

Original recipe posted June 2014; revised and reposted June 2023.

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