I just joined the forum, but have been smoking meats for years. I have a WSM 18".
This past weekend I smoked two pork butts, and remembered my mother-in-law's amazing baked bean recipe, so I decided to smoke that on the top rack. A few times in the past, I've done pork butt on the top rack and let it drip into the beans, but it makes the beans pretty greasy so I decided to do it the other way around this time.
Here's the bean recipe:
1. small can (15.5 oz) of each of butter beans, lima beans, kidney beans (drain all), and 1 large can (55 oz) Pork n beans (don't drain).
2. 1/2 lb bacon, lightly fried and cut into small pieces, or equivalent bacon bits; 3 lg onions, chopped into small pieces and cooked with bacon; 2 cloves garlic; 1/2 c. white vinegar;3/4 c. (packed 1/2 c. is actually plenty) brown sugar; 1/2 t. dry mustard.
SImmer #2 slowly, 15-20 min., then combine #1 and #2 in a 3 qt casserole. You can bake it in the oven at 350F for 30 min covered, then another 30 min uncovered; or better yet, cook it on the smoker, esp. if you do pork butt at high temperature (300F), put the beans on when your pork butt reaches about 170F or has an hour to go.
I told my wife, if I ever get to choose my last meal and can't speak for myself, I want smoked pulled pork butt, these beans, and stewed apples with some cranberries. It makes for one awesome meal!
This past weekend I smoked two pork butts, and remembered my mother-in-law's amazing baked bean recipe, so I decided to smoke that on the top rack. A few times in the past, I've done pork butt on the top rack and let it drip into the beans, but it makes the beans pretty greasy so I decided to do it the other way around this time.
Here's the bean recipe:
1. small can (15.5 oz) of each of butter beans, lima beans, kidney beans (drain all), and 1 large can (55 oz) Pork n beans (don't drain).
2. 1/2 lb bacon, lightly fried and cut into small pieces, or equivalent bacon bits; 3 lg onions, chopped into small pieces and cooked with bacon; 2 cloves garlic; 1/2 c. white vinegar;3/4 c. (packed 1/2 c. is actually plenty) brown sugar; 1/2 t. dry mustard.
SImmer #2 slowly, 15-20 min., then combine #1 and #2 in a 3 qt casserole. You can bake it in the oven at 350F for 30 min covered, then another 30 min uncovered; or better yet, cook it on the smoker, esp. if you do pork butt at high temperature (300F), put the beans on when your pork butt reaches about 170F or has an hour to go.
I told my wife, if I ever get to choose my last meal and can't speak for myself, I want smoked pulled pork butt, these beans, and stewed apples with some cranberries. It makes for one awesome meal!
