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Best Smoked Brisket Baked Beans Recipe for a Crowd

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These smoked brisket baked beans are thick, smoky, a little sweet, a little tangy, and packed with enough brisket to make them the dish people talk about after the party ends. Perfect for using leftover brisket and feeding a crowd.

Ingredients

Scale
  • 4 cans (15 oz each) navy beans or great northern beans, drained and rinsed
  • 2 cups leftover smoked brisket, chopped into small bite-sized pieces
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1/2 cup ketchup
  • 1/4 cup yellow mustard
  • 1/3 cup brown sugar, packed
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup BBQ sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 cup water or beef broth
  • 1/2 cup cooked bacon, crumbled (optional topping)
  • 1/4 cup fresh parsley, chopped (optional topping)

Instructions

  1. Preheat your oven to 325°F (160°C). If using a smoker, set it to 275°F (135°C).
  2. Cook the bacon (if using) in a large Dutch oven over medium heat until crispy, about 6-8 minutes. Remove bacon to a paper towel-lined plate, leaving about 2 tablespoons of rendered fat in the pot. Crumble bacon once cool.
  3. Add diced onion to the bacon fat and cook over medium heat until softened and translucent, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  4. Add chopped smoked brisket and warm through for about 2 minutes, stirring to coat.
  5. Pour in ketchup, yellow mustard, brown sugar, apple cider vinegar, Worcestershire sauce, and BBQ sauce. Stir until sugar dissolves and sauce is smooth.
  6. Sprinkle in smoked paprika, black pepper, salt, and cayenne (if using). Stir to combine. Taste and adjust seasoning.
  7. Gently fold in drained navy beans and water or beef broth. Stir until evenly coated.
  8. Increase heat to medium-high and bring to a gentle simmer, about 5 minutes.
  9. Cover the Dutch oven with its lid and place in preheated oven. Bake for 45 minutes to 1 hour, stirring once halfway through. For thicker texture, leave lid off for last 15 minutes.
  10. Remove from oven and let rest for 5 minutes. Top with crumbled bacon and fresh parsley before serving.

Notes

These beans are even better the next day. For a slow cooker version, follow steps 1-7 on stovetop, then transfer to slow cooker and cook on low for 4-6 hours or high for 2-3 hours. If beans look dry during baking, add a splash of water or broth. The sauce should taste slightly too sweet and tangy before baking as beans will mellow it out.

Nutrition

Keywords: smoked brisket baked beans, leftover brisket recipe, baked beans for a crowd, smoky baked beans, barbecue side dish

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