Rick Salmon's Blue Ribbon Barbeque Pit Beans
(as Rick originally posted over on the BBQ Forum sometime back in early 1993)
Two 28 oz. & one 15 1/2 oz cans of Bushs original baked beans
1 12-to-16 ounce bottle barbeque sauce (I use KC Masterpiece)
1/2 onion, finely diced
1/2 green pepper, finely diced
3 celery stalks, finely diced
8 tablespoons of prepared yellow mustard
About 1 pound brown sugar (or what ever it takes to adequately cover)
2 tablespoons powered hickory seasoning (or bbq rub)
2 tablespoon celery seed
1 to 2 pounds of smoked pork or brisket
1 aluminum half steam pan (roughly a 9x13)
Put all the above ingredients in the pan. Mix well. Cover with brown sugar, about 1/2 to 1 inch thick and do not stir in the brown sugar. Put in smoker for about two to three hours at 200 to 225 degrees, I use hickory wood. Let the brown sugar melt down into the beans. Stirring it in is not necessary.
Can be done in the oven.
Use one of the big industrial cans for two half-steam pans.
(as Rick originally posted over on the BBQ Forum sometime back in early 1993)
Two 28 oz. & one 15 1/2 oz cans of Bushs original baked beans
1 12-to-16 ounce bottle barbeque sauce (I use KC Masterpiece)
1/2 onion, finely diced
1/2 green pepper, finely diced
3 celery stalks, finely diced
8 tablespoons of prepared yellow mustard
About 1 pound brown sugar (or what ever it takes to adequately cover)
2 tablespoons powered hickory seasoning (or bbq rub)
2 tablespoon celery seed
1 to 2 pounds of smoked pork or brisket
1 aluminum half steam pan (roughly a 9x13)
Put all the above ingredients in the pan. Mix well. Cover with brown sugar, about 1/2 to 1 inch thick and do not stir in the brown sugar. Put in smoker for about two to three hours at 200 to 225 degrees, I use hickory wood. Let the brown sugar melt down into the beans. Stirring it in is not necessary.
Can be done in the oven.
Use one of the big industrial cans for two half-steam pans.