Smoked Bourbon Baked Beans

I’ve recently become obsessed with my Masterbuilt gas smoker. I’ve smoked so many things. I did smoked baked beans for our Labor Day cookout and they were sooooo good. This is a variation of those. {Just wait until I post the smoked meatloaf recipe…..OMG}

We aren’t as low carb right now because of……you know……..COVID………but (yes I have an even bigger one since this whole thing started), we are working ourselves back into it. This recipe is NOT low carb… all. I made it for a birthday cookout we are going to. I used dark brown sugar, but you cold use molasses and your favorite no sugar sweetener (Swerve or monkfruit would work well with the molasses),

These beans are not boozy. Don’t let the title fool you. I used less than a shot of bourbon (use one you like to drink). It adds something in the background and you say “what is that?”

I like to use Bush’s baked beans. I jazz up Mrs. Bush’s original recipe (sorry not sorry). I like the base flavor of them and I don’t have to add as much extra flavor as say if I used just pork and beans.

Ok, so enough of my rambling, let’s get to the recipe already.


3 16 oz cans Bush’s Original Baked Beans

1/3 cup ketchup

1 tbsp yellow mustard

2 tsp minced garlic

1/2 shot of bourbon

4 dashes of worcestershire sauce

1/8-1/4 cup dark brown sugar (to your taste)

dash of pepper

Optional: 1 tbsp Saveur Low ‘N Slow BBQ

Add all ingredients to either a deep reusable baking pan (one that you don’t mind getting soot on it) or a deep aluminum pan. Mix well.

I prepped my smoker with Pecan wood. I like using chunks instead of chips. Add water to your drip pan if you have one and preheat to 250 degrees. Smoke for approximately 3 hours our until the beans are thick and bubbly. I stirred mine every so often to make sure it got heated through. Serve immediately. Don’t let it sit too long or it will get too thick. Enjoy!

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