Smoked green beans cooked with crispy bacon and buttery hot sauce, showing a glossy, caramelized finish with visible bacon pieces and a light smoky haze, presented as a bold pecan wood–smoked BBQ side dish.

Smoked Green Beans topped with Bacon & Buttery Hot Sauce

Holy Smokers Smoked Green Beans with Bacon & Buttery Hot Sauce (Pecan Wood)

A bold, smoky side dish that turns a simple can of green beans into a backyard BBQ standout. Sweet, salty, buttery heat meets slow pecan smoke and crispy bacon for a rich, almost caramelized finish.

Yield / Servings

  • 1 large 48 oz can green beans (drained)
  • Serves 10 people as a BBQ side dish
    • Closer to 10 if served generously
    • Closer to 14 if part of a larger spread (brisket, chicken, etc.)

Time Breakdown

  • Prep Time: 15–20 minutes
  • Cook Time: 4–5 hours
  • Total Time: ~4.5–5.5 hours
  • Ease of Cook: 2/5 (simple, but long smoke time)

Wood Choice

  • Pecan wood (pellet smoker)
    • Smooth, slightly sweet smoke
    • Perfect balance for bacon + beans without overpowering

Ingredients

  • 1 (48 oz) can green beans, drained
  • 6–8 slices bacon
  • 2–3 tbsp bacon grease (reserved from cooking bacon)
  • 2-3 tbsp beef tallow for a secret heavenly flavor 
  • 2-3 tbsp butter (melted)
  • 1–2 tbsp hot sauce (adjust to heat preference)
  • 1–2 tbsp Holy Smokers All Purpose Rub (AP Rub)

Instructions

1. Prep the Bacon

  • Cook bacon until crispy in a skillet or cast iron pan.
  • Remove bacon and chop into bite-size pieces.
  • Reserve 2–3 tbsp of bacon grease.

2. Build the Bean Base

  • Add drained green beans to a cast iron skillet or aluminum pan.
  • Stir in:
    • Bacon grease + beef tallow
    • Melted butter
    • Hot sauce
    • Holy Smokers AP Rub
  • Mix lightly until coated.

3. Add Bacon

  • Fold in most of the chopped bacon, saving a small handful for topping later.

4. Smoke the Beans

  • Preheat pellet smoker to 225°F using pecan wood.
  • Place pan of beans on smoker.

Key Technique:

  • Do NOT stir for the first 3 hours
  • This allows smoke absorption and develops that crispy, slightly caramelized top layer

5. One Strategic Stir

  • After ~3 hours, gently stir once.
  • This redistributes flavor while still preserving smoky edges.

6. Finish Smoking

  • Continue smoking for another 1–2 hours
  • Look for:
    • Slightly darkened edges
    • Thick, rich coating of bacon butter glaze
    • Crispy bits forming on top

7. Final Touch

  • Top with remaining chopped bacon & a tad more hot sauce
  • Optional: light dusting of AP Rub right before serving for extra pop

Flavor Profile

  • Smoky pecan backbone
  • Buttery heat from hot sauce + butter
  • Savory bacon richness
  • Deep, seasoned green bean base
  • Slight crisped top layer from long smoke exposure
Holy Smokers Rub Co.  •  https://holysmokersrubco.com •  Cook it low, smoke it right.
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