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Baked Beans over a Large Chunk of Meat

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Sometimes I like to sub salt pork in lieu of the bacon:



12 ounces applewood-smoked bacon (12 to 14 slices), diced

2 cups finely diced yellow onions

3 cups Basic Barbecue Sauce (see below)

1 cup firmly packed light brown sugar

1/2 cup maple syrup

1/2 cup yellow mustard

4 (15-ounce) cans cannellini beans w/  RESERVE SYRUP

¾  cup water

Kosher salt and freshly ground black pepper


Equipment: Porcelain coated grid, Dutch Oven

Set the Kamado for direct cooking with the porcelain coated grid.

Preheat the Kamado to 400ºF.


Place the Dutch Oven on the grid and preheat for 10 minutes.

Add the bacon to the Dutch Oven. Close the lid of the Kamado and cook until crisp. Transfer the bacon with a slotted spoon to a paper towel to drain and set aside, reserving the fat in the Dutch Oven. Add the onions to the bacon fat. Close the lid of the Kamado and cook for 8 minutes, or until caramelized.

Add the reserved bacon, barbecue sauce, brown sugar, maple syrup, mustard, reserved cannellini bean liquid, and water to the Dutch Oven, and mix well. Add the cannellini beans and stir. Cover the Dutch Oven. Close the lid of the Kamado and cook for 30 minutes, stirring occasionally. Remove the lid of the Dutch Oven, close the lid of the Kamado and simmer, continuing to stir, for 15 minutes, or until the sauce has thickened. Season with salt and pepper when the beans are nearly done. Let the beans rest for 10 minutes before serving.




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Ok a little clarification Please. When this is sitting below the meat is is at the beginning of the cook? Or towards the end?


The first couple hours of the cook G70M. I do it early in the cook to take advantage of the maximum amount of drippings and the heaviest smoke. While the brisket is resting I put them back on and kick-up the heat to about 350*F to reheat them. 

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