Need the perfect BBQ side dish? Try my recipe for pellet grill baked beans. These flavorful smoked baked beans are filled with pure, delicious goodness and then cooked to perfection. This smoky Southern classic makes the perfect BBQ side dish for brisket, pulled pork, ribs, chicken, sausages, and hamburgers! We start this recipe on the stovetop, assemble it, and take it to the pellet grill.Jump to Recipe
The beauty of these baked beans is that they can be made on your pellet grill alongside your main protein. If you’re cooking up a pork butt or ribs, add these baked beans to the smoker during the last hour and a half of cook time. This way, you’ll have time to rest the ribs (or other low and slow meat) for an additional 30-45 minutes before the beans are done. There really is nothing better than perfect timing, and these pellet grill baked beans will give you that option.
Wood Suggestion: I recommend cherry or pecan wood for these baked beans, but you can use a milder wood like apple or a more robust wood like hickory. Feel free to mix and match as well.
I used a 12″ cast-iron pan for this dish; however, if you do not have one, you can use a disposable aluminum pan instead.
Ingredients for Pellet Grill Baked Beans:
- 1 can of baked beans: 55 ounces total
- BBQ sauce: Bottled or homemade. Use one of my popular BBQ sauce recipes for these baked beans
- Dr. Pepper: or an equivalent
- Brown sugar
- BBQ Rub: Use your favorite bottled rub or use my Kansas City Rub recipe
- Meat: Usually, BBQ baked beans are made with bacon. However, you can use different meats like, brisket burnt ends, pork brisket, smoked sausage, pork belly, and smoked turkey. I used some delicious smoked rib scrap burnt ends for this recipe.
- Yellow Onion: Substitute with a small white or red onion
- Olive oil
How to make Pellet Grill Baked Beans:
Preheat your smoker for 250 degrees F.
- Gather your ingredients. Combine the BBQ sauce, ketchup, molasses, Dr. Pepper, brown sugar, and BBQ rub in a medium-sized bowl. Set aside.
- Next, heat the oil in your cast-iron skillet. Add the onions to the pan and cook over medium heat for 2 minutes. Next, add the minced garlic, and continue cooking for 30 seconds.
- Add the baked beans to the pan and pour the BBQ sauce mixture over them.
- Add your choice of meat and stir it all together.
- Take the entire pan out to the smoker. Set it into your pellet grill, close the lid, and let the baked beans cook for 1 1/2 to 2 hours at 250 degrees F.
- Add a little kick to your pellet grill baked beans with chopped jalapenos or Hatch chilies.
- Need a vegetarian option? Remove the meat and use vegetarian baked beans.
- Add a tablespoon of yellow or stone-ground mustard to create a savory base for your beans.
Serving Baked Beans:
The baked beans will thicken as it cooks. It will have a rich color and a delicious smoky flavor. Remove the beans from your smoker, and let it sit for 10-5 minutes. Serve these baked beans you would any side dish at a BBQ.
If making ahead of time, place the smoked beans into a slow-cooker and set it on warm.
Store leftover smoked baked beans in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or in a microwave oven. Freeze in a vacuum-sealed bag for up to 3 months.
Pellet Grill Baked Beans
- 1 55 ounce can of baked beans
- 1-1 1/2 cups burnt ends brisket, pork belly, turkey, etc.
- 3/4 cup BBQ sauce bottled or homemade
- 2/3 cup Dr. Pepper or equivalent
- 1/3 cup ketchup
- 1/3 cup brown sugar
- 1 medium yellow onion
- 2 cloves garlic
- 1 1/2 tablespoons molasses
- 1 tablespoon BBQ rub bottled or homemade
- 1 tablespoon olive oil
- Preheat your pellet grill or smoker for 250 degrees F. Add your choice of wood.
- Combine BBQ sauce, ketchup, molasses, Dr. pepper, brown sugar, and BBQ rub in a medium bowl. Set aside.
- Heat olive oil in a 12-inch cast-iron skillet. Cook onions and garlic until translucent over medium heat.
- Add baked beans to the pan, then pour barbecue mixture over the top. Add your meat, and stir through.
- Place the entire pan into your smoker, close the lid, and let it cook for 2 hours.
- Beans will thicken a bit and take on a darker color when done.
- Remove pan from the smoker, and let it sit for 15 minutes before serving.
- Store leftovers in an airtight container in the refrigerator for 4-5 days. Freeze for up to 3 months in vacuum-sealed bags.
*All photos in this post were taken by Sabrina Baksh for derrickriches.com