Equipment You’ll Need
- Pit Boss PB 1000 Grill
- Hickory Wood Pellets
- Aluminum Tray
- Mixing Bowl
- Wooden Spoon
- Tin Foil
Ingredients
- 2 cans Navy Beans, drained
- ¼ cup Brown Sugar
- ½ cup Blues Hog Smokey Mountain BBQ Sauce
- 1 tbsp Yonedas Red Seasoning
- 1 tbsp Yonedas Spicy White
- ¼ cup Bacon Bits
Instructions
1. Preheat Your Grill
Set your grill or smoker to 300°F using hickory pellets for added smoke flavor.
2. Mix It All Together
In a mixing bowl, combine the beans, brown sugar, BBQ sauce, Yonedas Red, Yonedas Spicy White, and bacon bits. Stir well.
3. Transfer to Tray
Pour the mixture into an aluminum tray and place it uncovered on the smoker.
4. Smoke and Stir
Smoke uncovered for 1 hour, stirring at the 30-minute and 60-minute marks to build up that smoky flavour.
5. Cover and Cook Low & Slow
After an hour, cover the tray with tin foil and continue cooking for 2 more hours.
6. Check Your Beans
Remove the foil and check the consistency. If you like a thicker bean, continue cooking uncovered for another hour or more until the liquid reduces to your preference.
7. Serve or Store
Serve the beans hot or let them cool and refrigerate. They get even better the next day after soaking up all the flavours.
Quick Recap
- Preheat grill to 300°F
- Mix all ingredients and pour into tray
- Smoke uncovered for 1 hour, stir twice
- Cover and cook for 2 more hours
- Check thickness and cook longer if needed
- Serve or refrigerate for later
Helpful Tips and Notes
Is this recipe gluten-free?
Yes! All the ingredients used here are gluten-free.
Can I customize this recipe?
Absolutely—add onions, hot peppers, other spices, or swap the bacon for another protein. You can even turn this into a smoky chili with different beans and meats.
Can I use dry beans?
Yes, just soak and boil your dry beans according to the package instructions before using them in this recipe.