Use a fork or your finger nails to scratch the labels on 2 # 10 cans(7lbs.+ each) of Bush's original baked beans. ( as Tom says, why reinvent the wheel?) Drain but do not rinse the beans. Reserve the juice so you can adjust the moisture content of the baked beans to suite you during the smoke.
. Saute one large onion and two TBS of
minced garlic in two TBS of butter or
Canola oil over medium heat until the
onion is translucent...the garlic in the
jar from Sam's etc. works fine
.Add the following:
.2 to 2 1/4 cups of ketchup depending on the thickness of the brand you choose.
.2 TBS dry mustard..I use Colemans.
.2 TBS Dijon Mustard
.1 TBS Tobasco +/- to taste.
.2 TBS Worcestershire Sauce
.1 Cup Blackstrap Molasses, unsulphered
.1/2 tsp of hickory smoked salt
.1 TBS instant cofee crystals or
1/2 Cup STRONG cofee...day old is fine.
.1/2 -1 Cup of Bourbon, to taste (& mood)
.mix all ingredients well, stir & simmer over medium heat for five minutes.Transfer to a full size Hotel pan (a #4 disposable from Sam's works fine )stir in the beans, and slam it into the smoker, w/2 oz of hickory @ 180 degrees. Start checking the consistency after two hours, stir, and adjust with the reserved juice if necessary. The beans are pretty much cooked from the can so all you're looking for is smoke & consistency to suite your taste.
Bill