KANSAS CITY, Mo. — Looking for a side dish to take to your next tailgate or cookout? Jason Day, owner of competition team Burnt Finger BBQ, shared one of his favorite recipes for baked beans that will help you “smoke” competing dishes at your next party!
Smokey Kansas City pit beans
55 oz can Baked Beans (Chef prefers Bush’s)
1 cup Smokey Kansas City Barbecue Sauce
1 cup dark brown sugar
1 tbsp yellow mustard
1 cup chopped barbecue meat
Combine the beans, barbecue sauce, brown sugar and mustard in an 8×12 pan. Stir in the chopped barbecue meat.
Place the pan in a 250 degree smoker underneath a cooking pork butt or brisket. Cook for 1 hour, then cover with aluminum foil and cook for an additional hour.
Remove from pit and enjoy!