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Smoked Baked Beans


This recipe was inspired by the very talented Michael over @dalys_bbq_cookups on Instagram and includes almost exactly his recipe for the baked beans, with just a few of my own tweaks.

This recipe takes a decent amount of time, so make sure you set the time apart for it. In saying that though, it is fairly easy and can absolutely be cooked while camping or just the next time you have guests coming over. It is a great way to feed a bunch of hungry people and goes amazing with beef.

Baked beans are one of the staples of low and slow barbecue side dishes. You can add just about whatever you want into the mix, but personally, good baked beans should have a few key characteristics. This recipe includes all of them!

Good baked beans should absolutely contain some kind of meat, even if it is just bacon.
Good baked beans should absolutely have some sweetness to them (But we aren’t cooking dessert here)
Good baked beans should be made from dried beans and not canned.


  • 12 oz dried white beans
  • 1/4 cup beef tallow
  • 10 cloves of garlic
  • 4 large shallots, diced
  • 4 tbsp El Chupacabra rub (Grab yours here)
  • 1/4 cup Brown sugar
  • 3 cups Beef stock
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 4 large tomatoes, diced
  • Season to taste


1. The night before you want to serve the beans, soak dried beans in a half gallon of room temperature water. This will allow the beans to soften.

2. When ready to start cooking, in a Dutch oven or large cast iron skillet, on a medium heat, brown bacon in beef tallow, before adding onions and garlic. Cook until translucent.

3. Add El Chupacabra and brown sugar, cook for 5 minutes, incorporating throughout the bacon and onion mix.

4. Add stock, ketchup, apple cider vinegar and tomatoes. Bring to a simmer, stirring occasionally. Make sure that the mixture doesn’t stick to your Dutch oven.

5. Drain beans and rinse, before adding to the Dutch oven.

6. Cover and transfer Dutch oven to the smoker or oven to cook at 250F for about 3 hours. During this time, I like to stir it gently every hour or so, just to make sure nothing is sticking to the Dutch oven. If the beans are getting too thick, you can add a little water to help it get back to the consistency you are looking for.

7. Once beans have hit your desired tenderness, remove from your cooker and allow to rest for 20-30 minutes before adding salt and pepper to taste and serving.


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Ready to take your BBQ to the next level? Grab your copy of Ten ways to IMMEDIATELY improve your low and slow BBQ below.