Cowboy Brisket Baked Beans

Smoky, hearty, and deeply savory — these Cowboy Brisket Baked Beans layer crispy bacon, seasoned ground beef, and tender smoked brisket over three kinds of beans in a rich hickory-brown sugar sauce. Finished low and slow on the smoker with pecan wood, this is the ultimate BBQ side dish that eats like a meal.

Serves 8–10  |  Smoked at 350°F over Pecan Wood  |  Inspired by Old Settler's Baked Beans

INGREDIENTS

The Meats

• ½ lb bacon, diced

• ½ lb ground beef, seasoned with 1 TBS Holy Smokers Hickory Bacon Burger Rub

• 1¼ lb smoked brisket, chopped (point preferred — added last 20–25 min)

•  Full Recipe Guide for Smoking Brisket Here: 

The Vegetables

• 1 large yellow onion, diced

• ½ cup green bell pepper, diced

• 3 cloves garlic, minced

The Sauce

• ½ cup brown sugar

• ½ cup pure cane sugar

• ½ cup hickory brown sugar BBQ sauce

• 2 TBS yellow mustard

• 2 TBS molasses

• ¼ cup apple juice or beef broth (optional — adds moisture insurance)

The Seasoning

• 1 TBS Holy Smokers Hickory Bacon Burger Rub for the meats

💡 Tip: This rub replaces the individual chili powder, salt & pepper — it already contains smoked paprika, a balanced salt level, and mild heat. Built-in depth, no extra measuring.

The Beans

• 1 can (16 oz) kidney beans, drained & rinsed

• 1 can (16 oz) butter beans, drained & rinsed

• 1 can (31 oz) pork and beans (do not drain — the sauce is flavor)

STEPS

1. Step 1: Brown the ground beef in a large skillet over medium-high heat. Season generously with Holy Smokers Hickory Bacon Burger Rub while cooking. Break apart and cook until no pink remains.

2. Step 2: Add the diced bacon to the same skillet. Cook until lightly crispy but not overdone — you want some chew left as it will continue cooking on the smoker.

3. Step 3: Add the diced yellow onion, green bell pepper, and minced garlic to the skillet with the meat. Sauté together for 4–5 minutes until softened and slightly translucent. The garlic will bloom in the bacon and beef drippings — adding it here rather than with the raw beef prevents it from burning and turning bitter.

4. Step 4: Remove the skillet from heat. Drain excess grease thoroughly — the BBQ sauce and molasses will provide all the moisture and richness you need.

5. Step 5: In a large mixing bowl or your smoker-safe pan, combine: all three cans of beans, the browned meat and vegetable mixture, brown sugar, cane sugar, BBQ sauce, mustard, molasses, and the Holy Smokers Hickory Bacon Burger Rub. Stir until everything is evenly coated.

6. Step 6: Transfer to a large cast iron Dutch oven or a heavy aluminum half-pan. Place on your smoker preheated to 350°F with pecan wood. Smoke uncovered for 35–40 minutes to absorb smoke flavor and reduce slightly.

7. Step 7: With 20–25 minutes remaining, gently fold in the chopped smoked brisket. Nestle it into the top of the beans so it warms through without overcooking or drying out.

8. Step 8: Finish smoking uncovered until the sauce is bubbling, thickened, and caramelized around the edges. Total smoke time: approximately 1 hour. Serve hot directly from the pan.

PRO TIPS & NOTES

• Green bell pepper timing: Sautéing it with the meat (Step 3) keeps it subtle and background — exactly right for ½ cup. If you want a slightly more noticeable pepper flavor next time, try ¾ cup and add half raw at the mix stage.

• Brisket moisture: Toss your chopped brisket in a tablespoon of warm brisket tallow or pan drippings before folding it in. This keeps it juicy and prevents it from drying out during the final smoke time.

• Mild heat: The Holy Smokers Hickory Bacon Burger Rub delivers a gentle kick. For a little more heat without going hot, add ¼ tsp of Holy Smokers Diablito Chili Lime seasoning at the mix stage.

• Bean choice: Don't drain the pork and beans — that sauce is liquid gold for depth. Do drain and rinse the kidney and butter beans to control excess liquid and keep the final consistency thick.

• Make it ahead: These beans taste even better the next day. Mix everything (except the brisket) the night before and refrigerate. Let it come to room temp before going on the smoker.

FLAVOR PROFILE

Sweet & smoky backbone from the brown sugar, molasses, and pecan smoke • Savory depth from bacon, beef, and the Hickory Bacon Burger Rub • Rich, meaty texture from the brisket point • Subtle vegetal sweetness from the bell pepper and onion • Tangy balance from the mustard cutting through the sweetness

Holy Smokers Rub Co.  •  www.holysmokersrubco.com  •  Cook it low, smoke it right.

Bless Your Tastebuds w/a Spice that makes Family time Nice!