Smokehouse Bourbon-Peach Pit Baked Beans with Bacon & Brisket Ends
By Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian · US & Metric Measurements · Ready in 1 hr 45 min
Doctored-up smokehouse baked beans slow-simmered in cast iron at 250°F (121°C) with crispy thick-cut bacon, chopped brisket burnt ends, sautéed bell peppers, diced peaches, and smoky bourbon molasses.
Ingredients (13)
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Helpful tools for making Smokehouse Bourbon-Peach Pit Baked Beans with Bacon & Brisket Ends:
- → ThermoWorks Thermapen ONE Instant-Read Meat Thermometer
- → Traeger Signature Blend 100% All-Natural Hardwood Pellets (20 lb Bag)
- → Bryco Goods Pink Kraft Butcher Paper Roll (18 Inch x 175 Feet, Unwaxed)
- → MEATER Plus Wireless Smart Meat Thermometer with Bluetooth Repeater
- → Traeger Pellet Grill BAC363 Drip Tray Liners (5-Pack)
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Step-by-Step Instructions
💡 Chef Tips for Best Results
- ✓Pro Tip 1: Always pour off about 1/3 cup (80 ml) of the watery top liquid from canned baked beans before mixing so your pit beans bake up rich and spoon-coating rather than soupy.
- ✓Pro Tip 2: Diced yellow peaches melt half-way into the beans during the 90-minute smoke, adding natural pectin thickness and bright stone-fruit sweetness.
- ✓Pro Tip 3: Clinical Nutrition Note: Navy beans are loaded with soluble fiber and resistant starch, which feed beneficial gut butyrate-producing bacteria and moderate cholesterol absorption.
🧊 Storage, Freezing & Safe Reheating
Store cooled pit beans in an airtight glass container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat covered at 350°F (175°C) until 165°F (74°C).
Frequently Asked Questions
Is it safe to place the skillet of beans underneath raw meat on the smoker?
Yes, as long as the beans remain on the smoker until the meat above them exceeds 165°F (74°C) and the beans themselves simmer above 175°F (79°C) for at least 15 minutes to pasteurize any drippings.
Can I make this in a disposable aluminum foil pan instead of cast iron?
Absolutely. Sauté the bacon, onions, and peppers in a skillet on the stove first, then transfer everything to a heavy-duty aluminum half-pan for effortless cleanup.
📖 More Recipes from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian. Explore all 30 recipes in this collection or look up the print & Kindle edition on Amazon.
Recipe by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook and edited for American kitchens by the RecipeVault Pro editorial team — US & metric measurements, USDA-safe doneness temperatures, and practical tips. Our editorial policy
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