Smoked Baked Beans with Brisket are homemade, wood-smoked baked beans simmered in a tangy, house-made sauce and enriched with tender cubed brisket for a deep, smoky flavor.
Smoked Baked Beans with Brisket
This recipe uses leftover brisket in place of the more common ground beef or bacon. The beans are slow-cooked in a sauce made from ketchup, dark brown sugar, beer, apple cider vinegar, yellow mustard, and a bold BBQ rub. Cooking the pan on a pellet or wood-fired grill infuses the dish with additional smoke and complexity, turning it into a standout side for barbecues, potlucks, and family gatherings.
These beans are especially forgiving: if you need to scale quantities, swap beans, or use a different cut of smoked meat, the sauce still performs beautifully. They pair well with grilled mains and hold up nicely on a buffet or picnic table.
What kind of beans are best?
Great Northern beans are used here for their tender skins and mild flavor, which let the sauce and brisket shine. Navy beans are another classic choice for baked beans, offering a creamy texture. If you prefer more color or a firmer bite, pinto, kidney, or cannellini beans work well too. Mix-and-match a few types if you like a varied texture and appearance.
Canned, drained beans are convenient and yield consistent results. If using dried beans, rehydrate and cook them until tender before adding to the sauce so the cooking time on the grill concentrates on melding flavors rather than softening beans.
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Recipe Shopping List
You likely have many of these pantry staples already. For exact measurements, see the ingredient list below in the recipe card.
- Ketchup
- Dark brown sugar
- Beer (or substitute water/chicken broth)
- Apple cider vinegar
- Yellow mustard
- BBQ rub
- Leftover brisket (or other smoked meat)
- Great Northern Beans (or preferred bean variety)
- Onion
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How To Make This Recipe
Below is a concise overview of the cooking process. Refer to the detailed recipe card farther down for exact measurements and times.
- Preheat – Heat your smoker or pellet grill to 325°F.
- Mix – Combine ketchup, brown sugar, beer, vinegar, mustard, and BBQ rub to make the sauce.
- Assemble – Place drained beans, cubed brisket, and diced onion in a high-sided baking pan and pour the sauce over them; stir gently to combine.
- Cook – Cover or leave uncovered depending on your preference and place the pan on the grill. After about 25 minutes, stir. Continue cooking for roughly an hour more, until the sauce thickens and everything is hot and melded.
- Serve – Spoon onto plates as a hearty side or turn it into a main by adding extra brisket and a salad or cornbread on the side.
Love beans? Try my Over the Top Chili!
Can you use another type of bean for this dish?
- Pinto Beans
- Kidney Beans
- Navy Beans
- Cannellini Beans (white Italian kidney beans)
- Great Northern Beans
Each bean variety brings a slightly different texture and flavor. Choose based on personal preference or availability.
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Recipe FAQ
The smoky, beefy character of leftover brisket intensifies the overall flavor of these baked beans, adding richness and an unmistakable barbecue note. If you prefer a leaner or simpler version, ground beef or bacon can be used instead—adjust seasoning and cooking time accordingly.
Baked beans pair well with classic barbecue mains and appetizers. Consider smoked ham, grilled stuffed burgers or meatloaf, chicken quarters, bacon-wrapped shrimp, or jalapeño poppers for an appetizer. Serving sides like coleslaw, cornbread, or a crisp green salad balance the meal. Grilling everything outdoors keeps the kitchen cool and makes hosting easier—minimal cleanup and more time with family and friends.
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Traeger Baked Beans with Brisket
Yield: 12 servings
Prep Time: 10 minutes | Cook Time: 1 hour | Total Time: 1 hour 10 minutes
Description
These homemade baked beans are simmered in a tangy, slightly sweet sauce and loaded with cubed smoked brisket for a meaty, smoky finish. They make a comforting side dish that can easily feed a crowd.
Ingredients
Sauce
- 2 cups ketchup
- 1 cup dark brown sugar
- 1 cup beer (or substitute broth)
- ¼ cup apple cider vinegar
- 1 tablespoon yellow mustard
- 1 tablespoon BBQ rub
Beans, Meat & Aromatics
- 3 cups leftover brisket, cubed
- 4 cans Great Northern Beans, drained (or equivalent prepared beans)
- 1 small onion, diced
Instructions
- Preheat your smoker or pellet grill to 325°F. Prepare a high-sided foil grill pan or a 10×13 baking pan with cooking spray.
- Combine all sauce ingredients in a bowl and stir until smooth.
- In the prepared pan, add the drained beans, cubed brisket, and diced onion. Pour the sauce over the top and stir gently to combine.
- Place the pan on the grill and close the lid. Cook for 25 minutes, then stir gently to redistribute heat and sauce.
- Continue cooking for about an additional hour, or until the sauce has thickened, become glossy, and the flavors are fully melded. Remove from heat and let rest a few minutes before serving.
Notes & Variations
- For a deeper smoke flavor, use a small amount of wood chips or pellets you enjoy—mesquite, oak, and hickory pair well with beef.
- Adjust sweetness and acidity to taste by adding more brown sugar or vinegar in small increments.
- Stir in chopped bell peppers, cooked bacon, or a splash of hot sauce for additional layers of flavor.
- These beans keep well in the refrigerator for 3–4 days and freeze nicely for longer storage.
Nutrition (per serving)
Calories: 381 | Total Fat: 12g | Saturated Fat: 5g | Cholesterol: 68mg | Sodium: 558mg | Carbohydrates: 44g | Fiber: 5g | Sugar: 27g | Protein: 25g
