Smoked Brisket Baked Beans on the Outlaw Patio Smoker

Smoked Brisket Baked Beans on the Outlaw Patio Smoker

We're making Smoked Brisket Baked Beans on the Outlaw Patio Smoker. We took some of our leftover brisket from a previous recipe and decided to put it to good use. The meat gives our beans a unique, delicious flavor that is the perfect addition to your family grill night or a chilly fall get together. 

Making Smoked Brisket Baked Beans

What’s BBQ without a good side to go with it? Personally, I love baked beans. 

This is my favorite way to cook them. I like my baked beans a little darker. Some may prefer their baked beans a little runnier or not as dark. Adjust the time on this recipe and cook it the way you like it. 

I started off with some Bush’s Baked Beans. You can find them at any grocery store. Use whatever beans you prefer. 

I poured 3 cans into an aluminum pan and then threw in my leftover chopped brisket, chopped bell peppers and onions, and brown sugar. Then I seasoned them with Heath Riles BBQ Hot BBQ Rub and poured in about a bottle and a half of Heath Riles BBQ Sweet BBQ Sauce. 

These beans are easy to make and bursting with flavor in every bite.  

The Ingredients:

If you have leftover brisket, you’re halfway there already. Round up a few other ingredients, and you’re ready to mix them up and get cooking.

  • 1.5 bottles of Heath Riles BBQ Sweet BBQ Sauce. My best-selling sauce helps these baked beans turn out perfectly. It adds flavor and savory moisture to the recipe.
  • Heath Riles Hot BBQ Rub. With the sweet tastes the brown sugar and Heath Riles BBQ Sweet BBQ Sauce bring to this recipe, you need to add some heat to balance them out. My Hot Rub. with its blend of spices, does the trick. 
  • 3 28 ounce cans of Bush Baked Beans. Open these up, drain off the juice, and pour them into your pan. 
  • ½ a bag of Dominos Light Brown Sugar. My grandmother always said the key to good baked beans is brown sugar. And I believe her. Pour ½ the bag directly on top of your beans. If it comes out in clumps, take a spoon and break them apart. Then stir the brown sugar into your beans. 
  • 1 finely-diced medium onion. I always make sure my onion is diced up fine to help the flavor seep into the brisket and the beans. 
  • ⅓ of a finely diced yellow, red, and green bell pepper. If I have all 3 types of bell peppers on hand, I use them all. But, if you only have green peppers, your brisket baked beans will still be delicious. 
  • 1 pound of Texas Style Brisket. I cut my leftover brisket into chunks and toss it in with the rest of the ingredients. 

The Equipment Setup:

I cook these beans on my Outlaw Patio Smoker, but you can get similar results cooking them in your oven. 

The Process for Making Smoked Brisket Baked Beans

I talk you through the step-by-step process for making my Smoked Brisket Baked Bean recipe on the Outlaw Patio Smoker in my video. The instructions are also on the recipe card at the bottom of this post. Here’s what you need to know to make this mouthwatering side dish. 

  • Prep the smoker. Get the Outlaw Patio Smoker heated up to between 275F and 300 F. 
  • Mix the ingredients. Pour your beans, brown sugar, BBQ sauce, onions, bell peppers and brisket into the cooking pan. Mix it well. 
  • Store (optional). I usually mix this baked beans up before I cook them and store them in the refrigerator until I’m ready to put them on the smoker. 
  • Cook and stir. Set the pan on the grill. When they start bubbling, stir them good to keep them cooking evenly. 
  • Remove and enjoy. Once the beans are at the consistency you like, take them off the grill and stir. They’re ready to devour!

The Results:

My smoked brisket baked beans were tender and moist. The flavors from the brown sugar, peppers, and onions mingled well with the meat and beans. And, of course, the BBQ sauces added a whole other level of flavor to the dish. I’d bet these are the best beans you’ll ever put in your mouth. 

Serving Suggestions for my Smoked Brisket Baked Beans

These beans match up well with almost any type of meat. It’s a great dish to serve alongside potato salad, coleslaw, hushpuppies, and collard greens.  

I typically use a 6 ounce serving size, but folks always come back for seconds. 

Storing Instructions

Once everybody’s full, spoon your baked beans into an airtight container and store them in the fridge for up to 3 days.  

Equipment and Tools:

Here’s my list of equipment and supplies for cooking this recipe:

Outlaw Patio Smoker 2 9 X 13 aluminum pansGlass bowls

*Notes About My Smoked Brisket Baked Beans Recipe

  • You can mix this recipe up before you start cooking. Just put aluminum foil over the top and store them in your refrigerator until you’re ready to throw them on the grill.. 
  • I always cook my beans slow. This lets the vegetables get tender and the sauce and juices soak together. Slow cooking gets the most flavorful taste. Aim for 275 F to 300 F over 5 hours. 
  • When they start bubbling, I stir them around, so they cook evenly. Stir them every 30 minutes. 
  • If I don’t have any brisket on hand, I’ll use hamburger meat or pulled pork instead. 
  • I like my beans with just a little liquid. If you like yours soupier, pull them off the grill at about 3 hours. They’ll still have that smoky, full flavor. 
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