These barbecue baked beans are comforting, slightly sweet, mildly smoky, rich, meaty, and totally indulgent. Serve these at your next barbecue and they’re sure to be a hit. — Mary Cressler of Vindulge
Pre-heat smoker to 275 degrees Fahrenheit. In a large oven-safe pot, cook the bacon over medium heat about 5 minutes, just to render the fat and crisp up the bacon. Remove the bacon (set aside for later) and discard most of the fat (saving about 2 tablespoons for the next step). Add the onions and garlic and cook until soft (about 5 minutes). Add the beer and cook down for 1 minute. Add the tomato sauce, balsamic, brown sugar, molasses, Dijon, salt, pepper, beans, and the cooked bacon. Mix to combine. Transfer pot onto the smoker, uncovered, and cook for 60 minutes until the beans are thick, rich, and well combined. Stir occasionally. If they start to look a little dried out, add some water or other liquids (like coffee), in small increments (about 1/2 cup at a time).
Recipe courtesy of Mary Cressler on behalf of Vindulge.