Jim_S
Resident Curmudgeon
4-5 pounds of canned baked beans (cooked, your brand)
1/2 cup chopped onion
1/2 cup chopped celery
1/3 cup bell pepper
2 tablespoon prepared mustard (your fav)
1/2 cup molasses
1 teaspoon of Worcestershire sauce
3 - 4 drops of Franks Hot Sauce (or to your taste, I like more)
1/2 cup Bar-B-Cue sauce, your fav brand
1/2 cup ketchup
2 (or more) strips thick sliced hickory smoked bacon, un-cooked, cut in half.
Combine all ingredients into "oven" safe container, normally a deep aluminum pan.
Lay the bacon on top of the beans (this is why you may need more, depends on your pan)
Place that pan in a SMOKER. Since it's going to be in a smoker, a wider pan is better.
Smoke for about 2 to three hours, using plenty of smoker wood.
1/2 cup chopped onion
1/2 cup chopped celery
1/3 cup bell pepper
2 tablespoon prepared mustard (your fav)
1/2 cup molasses
1 teaspoon of Worcestershire sauce
3 - 4 drops of Franks Hot Sauce (or to your taste, I like more)
1/2 cup Bar-B-Cue sauce, your fav brand
1/2 cup ketchup
2 (or more) strips thick sliced hickory smoked bacon, un-cooked, cut in half.
Combine all ingredients into "oven" safe container, normally a deep aluminum pan.
Lay the bacon on top of the beans (this is why you may need more, depends on your pan)
Place that pan in a SMOKER. Since it's going to be in a smoker, a wider pan is better.
Smoke for about 2 to three hours, using plenty of smoker wood.