Beef Brisket Baked Beans are smoky, sweet, rich, and packed with tender brisket, crispy bacon, and your favorite BBQ sauce. Perfect for cookouts, potlucks, and backyard BBQs.
Every time I make this for a cookout, everyone asks for the recipe. This is my go-to whenever we have leftover brisket lying around because nobody gets excited about reheated brisket slices two days later. But toss that brisket into sticky baked beans? Whole different story.
If you already love my Baked Beans with Ground Beef or Peach Baked Beans with Chipotle, this brisket recipe falls right into that same smoky, sweet, savory lane with a little more BBQ joint energy packed in.
Jump to:
Why You'll Love Brisket Baked Beans
- It's a great way to use up leftover brisket without it tasting dry
- Each bite is packed with smoky flavor from the bacon, brisket, smoked paprika, and BBQ sauce
- Super easy for busy weeknights and perfect for BBQ party food and summer cookouts
- Can be made in the oven, slow cooker, or on the smoker
Ingredient Notes and Easy Swaps
Baked Beans: Use your favorite brand and flavor. If the sauce is already very sweet, you can omit or decrease the amount of brown sugar used.
Cooked Brisket: Leftover brisket is best. Burnt ends can be substituted if you want more of a smoky barbecue flavor.
Bacon: Thick-cut works best for this recipe
BBQ Sauce: Use your favorite sauce because you'll really taste it in the beans
Bell Pepper: Green or red can be used. If you like your beans on the spicy side, try swapping for a poblano pepper instead.
Pickle Juice: We use dill pickle juice, which cuts through the richness and wakes up the beans a bit. You can swap for Wickle juice or apple cider vinegar. We use Wickle juice in our Macaroni Shrimp Salad with Old Bay, and it brings the perfect balance of sweet and tang.
See the recipe card for full information on ingredients and quantities.
How to Make Beef Brisket Baked Beans
Step 1. Cook the bacon until it's nice and crispy. Get rid of most of the bacon grease, but leave a little for the pepper and onion.
Step 2. Sauté the onions and bell pepper until they're nice and tender.
Step 3. Stir in the baked beans, brisket, bacon, BBQ sauce, brown sugar, Dijon, Worcestershire, smoked paprika, garlic powder, pepper, and pickle juice.
Step 4. Bake at 350 degrees for 45 minutes until hot and bubbly.
Slow Cooker Method
- Follow the directions for the oven method, then transfer to a slow cooker and cook on low for 4-5 hours or on high for 1 ½ to 2 hours.
Smoker Method
- Follow the directions for the oven method, but smoke at 225 for 1 ½ to 2 hours until hot and bubbly. Be sure to cook in a cast-iron skillet or transfer to a foil pan before smoking. Don't smoke in the Dutch oven, or it will be covered in soot.
Expert Tips for The Best Results
- Use brisket that still has some fat on it. Super lean brisket can dry out as it cooks. A little fat melts into the sauce and enhances the flavor.
- Let the beans rest before serving for about 10-15 minutes
- If the beans are too thick after sitting, stir in a little warm water or beef broth to loosen them up
Serving Suggestions
These baked beans are so good with Grilled Lemon Pepper Chicken Thighs, Herbs de Provence Grilled Chicken, and Pulehu Chicken, especially in the summer months. I also like serving them alongside refreshing salads like Cucumber Chickpea Feta Salad, Cucumber Celery Salad, and Tomato Corn Cucumber Salad.
Storage and Reheating Tips
- Store leftovers in the refrigerator for up to 4 days
- Freeze for up to 3 months. Thaw before reheating.
- Reheat slowly on the stove until heated through. Stir occasionally. Or microwave covered for 30-second intervals, stirring frequently until heated through.
Common Questions
Yes. Assemble everything the day before and bake before serving.
If they start looking dry, add a splash of water or BBQ sauce to revive them.
No. Uncovered will give them a thicker and more caramelized flavor and texture.
More Sides Like This
If you tried this Brisket Baked Beans or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Beef Brisket Baked Beans
Equipment
- Large skillet or Dutch oven
- wooden spoon or spatula
- Cutting board
- Knife
- Measuring cups and spoons
- Oven mitts
Ingredients
- 2 28 oz cans baked beans
- 2 cups chopped cooked brisket
- 4 slices bacon chopped
- 1 small yellow onion diced
- 1 bell pepper or small poblano diced
- ½ cup BBQ sauce
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 tablespoon pickle juice or apple cider vinegar
Instructions
Oven Directions
- Cook the chopped bacon in a large skillet or Dutch oven over medium heat until crispy. Transfer to a plate and leave a little bacon grease in the pan.
- Add the onion and bell pepper to the skillet. Cook for 4 to 5 minutes until softened and lightly golden.
- Stir in the baked beans, chopped brisket, cooked bacon, BBQ sauce, brown sugar, Dijon mustard, Worcestershire sauce, smoked paprika, garlic powder, black pepper, and pickle juice until combined.
- Bake uncovered at 350°F for 45 minutes, or until hot, bubbly, and thickened around the edges.
Slow Cooker Directions
- Follow the directions above. Then transfer to a slow cooker and cook on low for 4-5 hours or on high for 1 ½ to 2 hours.
Smoker Directions
- Follow the directions above. Instead of using a Dutch Oven use a cast iron skillet or transfer the baked beans to a foil pan for easy clean up. Smoke at 225 degrees for 1 ½ to 2 hours stirring once or twice. If the beans start looking dry, stir in a splash of water or extra BBQ sauce.
Leave a Reply