Smokehouse baked beans

vegetable (side) · verified system recipe · Aaron Franklin school of drip-collection

Pit temp
275°F
Pull at
200°F
Total time
~3.2 hr

Phase timeline

180m
Combine (offline)Smoke (uncovered)total: 3h 10m

Step-by-step

  1. 1. Combine (offline)

    ~10 min

    Bushs original beans + bacon (chopped) + brown sugar + molasses + mustard + onion + cooking-cooled brisket-burnt-ends if you have them. Cast iron.

  2. 2. Smoke (uncovered)

    → 200°F · ~180 min

    275°F pit. Place UNCOVERED under the meat youre smoking so brisket/butt drippings fall in. THE classic backyard hack.

Rub
(none — flavor is in the sauce)
Wrap method
none
Rest method
tent_5min
Minimum rest
5 min

📐 Scale for guests

Target weight
1.0 lb
0.25 lb/guest
Cuts needed
1
~5 lb per cut
Cook time / cut
3h 10m
+ 5m rest

Each cut cooks at its own rate — even if you double up, plan the same hours. For very large crowds, run multiple cuts in parallel and stagger by 30 min.

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