This post may contain affiliate links. Please read our disclosure policy.
These smoked baked beans are thick, saucy, and packed with bacon, and they are ready to come off the smoker in just 90 minutes. They are the BBQ side dish everyone asks for, and once they show up at one cookout, they become expected at every single one after that.
I have been making these every summer for years. They are on the table without fail at our Memorial Day cookout, and honestly, they might get more compliments than the main dish. What makes this recipe stand out from most is the cook temp. Most smoked baked bean recipes run at 225 to 250°F for 2 to 3 hours, but this one smokes at 350°F and is ready in 75 to 90 minutes. Same deep, smoky, rich result in about half the time.
Already a baked beans fan? My classic Baked Beans recipe is a great oven version to keep in your back pocket for when the smoker is not fired up.
Why This Recipe Works
The high cook temp is the first thing that sets this recipe apart. While most smoked baked bean recipes call for a long, low-and-slow cook, this one runs at 350°F and is done in 75 to 90 minutes without losing any of that deep, smoky flavor. Starting everything in the cast iron skillet on the stovetop first is the second key move.
Cooking the bacon, peppers, onion, and garlic before the beans ever hit the smoker builds a real base of flavor that canned beans alone cannot give you. The sauce hits every note you want in a good BBQ bean, sweet from the brown sugar, tangy from the ketchup and mustard, rich from the Worcestershire, and smoky from the time in the smoker. And because the cast iron holds heat so evenly, the beans get that slightly caramelized, thick sauce that makes this dish so hard to stop eating.
Key Ingredients
- Bacon: Half a pound, chopped and cooked right in the cast iron skillet. It builds the base of flavor for everything else. Thick-cut works great here.
- Canned baked beans: Two 28 oz cans. I use Bush’s Original. No need to drain them since that liquid becomes part of the sauce.
- Jalapeno and red bell pepper: The jalapeno brings a little heat while the bell pepper adds sweetness that balances it out. I remove the seeds and membranes from the jalapeno to keep things family-friendly, but leave them in if your crew likes heat.
- Garlic: Five cloves, minced. It goes in after the bacon and veggies so it does not burn.
- Chili powder: Two tablespoons gives the beans a warm, smoky backbone without being spicy.
- BBQ sauce: Use whatever is in your fridge. Sweet or smoky both work well.
- Brown sugar: Adds sweetness and helps the sauce thicken and caramelize on the smoker.
- Worcestershire sauce: Just two tablespoons, but it adds a savory depth that ties the whole sauce together.
How to Make Smoked Baked Beans
1. Preheat your smoker to 350°F.
2. Cook the bacon and vegetables. Add the chopped bacon, diced onion, diced jalapeno, and diced red bell pepper to a 9-10 inch cast iron skillet. Cook over medium heat, stirring frequently, until the bacon is crisp and the vegetables are tender, about 7 minutes.
3. Add the garlic and spices. Stir in the minced garlic, chili powder, onion powder, and garlic powder. Cook for 1 to 2 more minutes, stirring constantly.
4. Add the beans and sauce ingredients. Pour in both cans of baked beans, then add the brown sugar, BBQ sauce, ketchup, yellow mustard, and Worcestershire sauce. Stir until everything is fully combined.
5. Move the skillet to the smoker. Place the cast iron skillet directly on the smoker grates, uncovered. Close the lid and smoke for 75 to 90 minutes. The longer they cook, the thicker and smokier the beans will get.
6. Serve hot. Remove from the smoker and serve right out of the skillet alongside your favorite BBQ meats and sides.
How to Store Smoked Baked Beans
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat or in the microwave until warmed through.
These beans freeze well too. Let them cool completely, then transfer to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Smoked Baked Beans FAQs
At 350°F, these are ready in 75 to 90 minutes. Most smoked baked bean recipes run at 225 to 250°F for 2 to 3 hours, so this method cuts the cook time significantly without sacrificing smoky flavor.
No. Keep the cast iron skillet uncovered the entire time so the smoke can infuse the beans. A lid will trap the steam and block the smoke flavor from getting in.
Canned baked beans are the way to go. They already have a seasoned base that works perfectly in this recipe. I use Bush’s Original, but any brand of original-style canned baked beans will work.
Yes. Make them a day ahead, store in the fridge, and reheat on the stovetop or in the microwave before serving. They reheat beautifully and the flavor is just as good the next day.
More Summer Cookout Recipes
- Classic Baked Beans
- Old Fashioned Potato Salad
- KFC Copycat Coleslaw
- Bacon Corn Salad
- Slow Cooker Dr. Pepper Pulled Pork
Smoked Baked Beans
Ingredients
- ½ pound bacon chopped
- ½ onion diced
- 2 jalapeno peppers diced
- 1 red bell pepper diced
- 5 cloves garlic minced
- 2 tablespoons chili powder
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 56 ounces (2, 28 oz) cans baked beans *see note
- 6 tablespoons brown sugar
- ½ cup BBQ Sauce
- ½ cup ketchup
- 2 tablespoons yellow mustard
- 2 tablespoons Worcestershire sauce
Instructions
- Preheat your smoker to 350 F.
- In a 9-10 inch cast iron pot or skillet add the bacon, onion, jalapeno, and bell peppers. Cook, stirring frequently over medium heat until the bacon has crisped up and the veggies are tender, about 7 minutes.½ pound bacon, ½ onion, 2 jalapeno peppers, 1 red bell pepper
- Add the garlic, chili powder, onion powder, and garlic powder and cook for 1-2 additional minutes.5 cloves garlic, 2 tablespoons chili powder, 1 teaspoon onion powder, ½ teaspoon garlic powder
- Add the baked beans, brown sugar, BBQ sauce, ketchup, mustard, and Worcestershire sauce. Stir until combined.56 ounces (2, 28 oz) cans baked beans, 6 tablespoons brown sugar, ½ cup BBQ Sauce, ½ cup ketchup, 2 tablespoons yellow mustard, 2 tablespoons Worcestershire sauce
- Move the cast iron skillet to the smoker, close the lid and smoke for 75-90 minutes. The longer you cook this, the thicker and smokier it will become.
- Remove from the smoker and serve hot with your favorite BBQ meats and sides.
Jenn’s Notes
Leftover beans will keep in an airtight container in the fridge for up to 4 days. When you’re ready to eat, warm them back up on the stovetop over low heat or just pop them in the microwave. They also freeze beautifully, cool them down completely first, then pack them into a freezer-safe container and they’ll keep for up to 2 months. Just move them to the fridge the night before you plan to reheat them. Tips:
- I removed the seeds and membranes of the jalapenos. You can leave them in if you want your baked beans spicy.
- I used Bush’s Original can of baked beans.
- Any wood pellet variety should work for this dish.
- Make sure you don’t cover your cast iron skillet or it won’t be infused with the smoke flavor.
- You can simmer this on the stove over medium low to low heat for 45 minutes if you don’t want to smoke it.
- If you have any leftover BBQ or smoked meats you can add it, as desired.
- If you don’t have a cast iron skillet you can make this in a regular skillet and transfer everything to a disposable foil baking tray.
