Smoked Pit Baked Beans

Ingredients

• 2 cans (28 oz) navy or pinto beans, drained and rinsed
• 1/2 lb bacon, diced
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1/2 cup BBQ sauce
• 1/4 cup ketchup
• 1/4 cup brown sugar
• 2 tbsp yellow mustard
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• Salt and black pepper to taste
• 1/4 cup water or beef broth

Method

1. In a cast iron pot or Dutch oven, cook the diced bacon over medium heat until most of the fat has rendered. Do not fully crisp.
2. Add diced onion and cook in the bacon fat until translucent. Add garlic and cook 1 more minute.
3. Add all remaining ingredients. Stir well to combine. Taste and adjust salt, sugar, and vinegar balance.
4. Set the pit to 250–275°F. Place the uncovered pot on the pit beside the main protein. Do not position the beans where drippings from raw or partially cooked meat or poultry can fall into the pot.
5. Smoke for 3 to 4 hours, stirring every hour. The liquid will reduce and the top will develop a slightly darker, caramelized crust.
6. Beans are done when the sauce has thickened to a glossy consistency that coats the back of a spoon.
7. Taste and adjust seasoning before serving. They are even better the next day.