Ingredients
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6 Slices Peppered Bacon Halved (Thick Cut)
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1 Medium Sized Yellow Onion (Diced)
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3 Jalapenos seeds (Stems removed and diced)
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2 x 28oz Cans Pork and Beans
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3/4 Cup Barbecue Sauce
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1/2 Cup Dark Brown Sugar
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1/4 Cup Apple Cider Vinegar
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2 Tbs Dijon or Whole Grain Mustard
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2 Tbs Molasses
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To Taste Salt and Pepper
Description
Directions
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1
Done
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Preheat your smoker to 250 degrees F using any mild or fruit wood. I used hickory/sugar maple. |
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2
Done
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Preheat a 12 inch cast iron skillet over medium high heat (I switched to the Calderon because my skillet was too small). Cook the bacon pieces for 2-3 minutes per side. Long enough to render fat, but not long enough to crisp thoroughly. |
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3
Done
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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 peppers. Cook for 3-5 minutes, stirring frequently, until they have softened and the onions are slightly translucent. |
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4
Done
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Pour the cans of beans (liquid and all) into the pan. Add in the barbecue sauce, brown sugar, apple cider vinegar, Dijon or whole grain mustard, and molasses. Stir to combine. |
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5
Done
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Place the slices of bacon on top of the beans and transfer to the smoker. |
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6
Done
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Smoke, uncovered, for about 3 hours, or until nearly all of the fat has rendered from the bacon and the beans have thickened up nicely. Remove from the smoker and serve while warm. |
