Ingredients
Scale
- 12 oz pack of little smokies (hot dogs, cocktail franks)
- 2 tbsp mustard
- 2 tbsp BBQ rub
- 2 tbsp vegetable or corn oil
- 1 medium sweet onion, diced
- 2-3 jalapenos, diced
- 3/4 Cup BBQ sauce
- 2 tbsp brown sugar
- 2 tbsp dijon mustard
- 2 tbsp molasses
- 2 tbsp bourbon
- 2 tsp BBQ rub
- 2 cans of baked beans, 22oz
Instructions
- Set the smoker for 225°F.
- Mix the franks with the mustard first, then add the BBQ rub. Place them out on a wire rack that can be used in the smoker. Smoke them for 1 hour.
- 10 minutes before the franks are done, start making the sauce and baked beans. Heat up the oil in a Dutch oven, this pot will be going directly into the grill. Add in the onions and jalapenos, cook them down for 2-3 minutes until they soften. Add in the remainder of the ingredients and cook on low, heating through to incorporate the flavors. Once the franks are done, add them in.
- Adjust the smoker temp to 250°F and place the Dutch oven with all ingredients inside. Smoke for 2-3 hours, until you have reduced the baked beans by at least 1″ on the side. I recommend stirring about every 30 minutes.
- Enjoy and serve with toppings such as green onions, cheddar cheese, white onions, or chips.
Notes
I prefer to cook them closer to the 3-hour mark, but your preference will dictate how long it should take based on the amount of smoke flavor. If you do not have a smoker, you won’t be able to complete the first step of smoking the franks; you can skip to the second phase and cook the franks and beans together in the oven.
- Prep Time: 10 mintues
- Cook Time: 3 hours
- Category: Side Dish
- Method: smoking
- Cuisine: Appetizer, Side Dish
