Texas Smoked Baked Beans

 Serves: 12    |     Prep: 15 min     |     Cook: 2-3 hrs     |     Ready: 2-3 hrs 15 min


6 slices thick cut peppered bacon, cut
     into bite size pieces
1 medium yellow onion, diced
2 jalapeños, seeds and stems removed and diced
2 (28 oz.) cans Van Camp’s pork and beans
¾ c. Mark’s Good Stuff Cracked Pepper Barbecue Sauce
1/3 c. brown sugar
¼ c. apple cider vinegar
2 T. Koop’s mustard
1 tsp. Pure Maple syrup
     (if using light brown sugar)
1/2 tsp. garlic powder
1/2 tsp. pepper
1 tsp. Sea Salt


*Instead of topping beans with bacon, I cut the bacon into bite size pieces and mix in with the beans.


Preheat your smoker to 250 degrees F. using any mild or fruit wood.
Preheat a 12-inch cast iron skillet over medium-high heat. Cook the bacon pieces for 2-3 minutes per side. You want to cook them long enough to render fat, but not long enough to crisp them throughout. 
Remove the bacon pieces to a plate with a paper towel on top so they can drain. Leave the bacon grease in the pan and add the onions and jalapenos. Cook for 3-5 minutes, stirring frequently, until they have softened and the onions are slightly translucent.
Pour the cans of beans (liquid and all) into the pan. Add in the bacon, barbecue sauce, brown sugar, apple cider vinegar, mustard, maple syrup and spices. Stir to combine. 
Smoke, uncovered, for about 2-3 hours, or until nearly all of the fat has rendered from the bacon and the beans have thickened up nicely.
Remove the beans from the smoker and allow them to cool slightly. Serve warm.