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Flavorful Smoked Baked Beans with Burnt Ends

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A smoky, sweet, and savory baked beans recipe featuring applewood smoke and caramelized burnt end chunks for a rich, tender bite. Perfect for backyard barbecues and gatherings.

Ingredients

Scale
  • 1 pound (450g) dried navy beans, soaked overnight
  • 1 to 1.5 pounds (450-680g) brisket burnt ends, cubed
  • Applewood chunks for smoking
  • 4 slices bacon, chopped
  • 1 large yellow onion, finely diced
  • 3 garlic cloves, minced
  • 3 tablespoons tomato paste
  • 1/4 cup packed brown sugar
  • 2 tablespoons molasses
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon salt (to taste)
  • 4 cups (950ml) water or broth (vegetable or beef broth preferred)

Instructions

  1. Rinse 1 pound dried navy beans and soak in cold water overnight (at least 8 hours).
  2. Preheat smoker to 225°F (107°C). Add applewood chunks to coals or smoker box.
  3. If starting with raw brisket, cube and smoke for 2 hours until caramelized and tender. If using premade burnt ends, set aside.
  4. In a large Dutch oven over medium heat, cook 4 chopped bacon slices until crispy (about 5 minutes). Remove bacon and set aside, leaving fat behind.
  5. Sauté 1 large diced onion and 3 minced garlic cloves in bacon fat until translucent and fragrant (5-7 minutes).
  6. Drain soaked beans and add to Dutch oven with 4 cups broth or water. Stir in tomato paste, brown sugar, molasses, apple cider vinegar, yellow mustard, and Worcestershire sauce.
  7. Add salt, black pepper, and smoked paprika. Stir well to combine.
  8. Place Dutch oven with bean mixture inside preheated smoker. Smoke uncovered for 2 hours, stirring every 30 minutes.
  9. Fold in burnt end chunks and reserved crispy bacon. Continue smoking for another 1 hour, stirring occasionally.
  10. Check beans for tenderness and sauce thickness. If too liquidy, remove lid and smoke an additional 20-30 minutes to reduce.
  11. Let beans rest for 10 minutes before serving.

Notes

If you don’t have a smoker, bake covered at 300°F (150°C) for 3 hours with applewood chips wrapped in foil for smoke aroma. Stir every 45 minutes and add liquid as needed. For gluten-free, verify Worcestershire sauce or substitute with coconut aminos. Soaking beans overnight is essential for even cooking. Maintain consistent smoker temperature to avoid drying or burning. Stir regularly to prevent sticking.

Nutrition

Keywords: smoked baked beans, burnt ends, applewood smoke, barbecue, smoked beans, baked beans recipe, backyard barbecue, smoky beans

Find it online: https://chrisfeasts.com/flavorful-smoked-baked-beans-with-burnt-ends-easy-recipe-for-applewood-lovers/