Had to put the finished pics in this post, wouldn't go in the previous.
This is the only finished pic I have. Beans in the middle, pulled butt on the left and brisket on the right
This is Dutch's recipe.
"WICKED BAKED BEANS
(Beans that will even make Chili Heads happy)
6-8 strips of bacon cut into 1/2 inch squares
1/2 Medium onion, diced
1/2 Bell pepper, diced
1 - 2 Jalapeño Peppers, diced (seeding is optional)
1 - 55 ounce can Bush’s Baked Beans
1-8 ounce can of pineapple chunks, drained
1 Cup Brown Sugar, packed
1 Cup ketchup
1/2 - 1 Tbs
. dry (ground) mustard
Sauté bacon pieces in fry pan until crispy and remove from pan with a slotted spoon. Sauté onion, bell pepper and jalapeño pepper until tender.
In a large mixing bowl combine beans, pineapple, brown sugar, ketchup and dry mustard. Stir in bacon pieces and vegetables. Pour into a 12X9 or a deep 9X9 aluminum baking pan. (While mixing if things look dry, add additional ketchup 1/4 -1/2 cup at a time)
Place in a 220-250° smoker for 2 1/2 – 3 hours (make sure temperature of the baked beans reaches 160° ) or place in a 350° oven and bake for 1 hour."
Thanks Dutch, they were a big hit!
I prepared mine in the smoker per the recipe less the jalapeno and mustard. The butt and the flat were coated with mustard and Butt Rub and refrigerated overnight in clear wrap. They were put on the smoker at 5am over hickory and a little mesquite but switched to hickory and apple later. Did not turn the meat but sprayed with apple juice and EVOO every hour. The flat stalled for 5hrs and finished at 8pm and the butt stalled for 4hrs and finished at 11pm. Smoker temps ran 225° to 235° all day. My food went first and there were no leftovers, all due to what I've learned on the SMF