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Smoked BBQ baked beans with sliced hot dogs, jalapeños, and pineapple in a rustic wooden bowl

Smoked Baked Beans with Bacon and Hot Dogs

Two 55 oz cans of baked beans loaded with crispy bacon, onion, red pepper and three jalapeños cooked down in the bacon grease, pineapple tidbits, hot dogs scored and fried until they open up, then ketchup, brown sugar and dry mustard. Mixed in a foil pan and smoked uncovered at 250°F for 3 hours, stirred once an hour.
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Prep Time 15 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 30 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American, BBQ
Ingredients Equipment Method Notes

Ingredients
  

For the Smoked Baked Beans
  • 2 cans baked beans 55 oz each, Bush's
  • 8 slices bacon cut into 1/4 inch pieces
  • 1/2 cup white onion diced
  • 1/2 cup red bell pepper diced
  • 3 jalapeños sliced into circles, or diced
  • 5 hot dogs scored crosshatch on both sides
  • 1 can pineapple tidbits 8 oz, drained, juice reserved
  • 1/4 cup brown sugar
  • 1 cup ketchup
  • 1/2 tbsp ground dry mustard
  • salt and black pepper to taste, after combining
  • 1 cup chopped smoked brisket optional

Equipment

  • Smoker Pellet grill or any smoker that holds 250°F.
  • Cast Iron Skillet For the bacon, veggies and hot dogs.
  • Large foil pan Half size or full size, uncovered on the smoker.

Method
 

Skillet
  1. Cut the bacon into 1/4 inch pieces. Cook in a skillet over medium heat until crispy. Remove and set aside, leaving the grease in the skillet.
  2. Add the diced onion, red pepper and jalapeños to the bacon grease and cook about 3 minutes, until soft and fragrant. Remove and set aside.
  3. Score each hot dog with shallow cuts in one direction, then the other, on both sides. Fry in the skillet until browned and the cuts have opened up. Remove, let cool, and slice into circles.
Pan
  1. Pour both cans of baked beans into a large foil pan. Add the bacon, cooked veggies, sliced hot dogs, drained pineapple, brown sugar, ketchup and dry mustard. Add the brisket if using. Season with salt and pepper to taste, add a splash of the reserved pineapple juice, and stir to combine.
Smoker
  1. Preheat the smoker to 250°F. Place the pan on the grates uncovered.
  2. Smoke for 3 hours, stirring once an hour from the bottom of the pan. The sauce will thicken and the top will darken.
  3. Let rest a few minutes and serve.

Notes

Smoke: Everything is cooked before it goes in the pan. The 3 hours at 250°F uncovered is for smoke and for thickening the sauce. The stove or oven will work but will not have the smoke flavor.
Stir: Once an hour, from the bottom, so the smoke moves through the whole pan and the sauce does not stick.
Hot dogs: Score one way, then the other, on both sides, so they open up when fried.
Food safety: The bacon, hot dogs and brisket are fully cooked before smoking. The USDA minimum for reheating hot dogs and other precooked sausage is 165°F, which 3 hours at 250°F exceeds.
Timing: Prep time and the skillet portion of the cook time are estimates. Smoke time is 3 hours.
Storage: Keeps 4 to 5 days in the fridge or up to 3 months frozen. Reheat covered in a 300°F oven or in a pot on the stove with a little water, stirring.

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