This recipe is perfectly suited for our Phoenix Grills, but with a smoker box works on our MHP or ProFire Grills too.



Smoked Bourbon Baked Beans

This recipe is ideal to make on a Phoenix Grill but with a smoker box can be made on any of our MHP or ProFire grills.
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Course Side Dish
Servings 12


  • 6 slices Thick Cut Peppered Bacon halved
  • 1 medium Yellow Onion diced
  • 3 Jalapeno Peppers (diced) For less heat, substitute 1 Green Bell Pepper
  • 2 28 oz. Cans of Pork and Beans
  • ¾ cup Barbecue Sauce We like to use a Bourbon BBQ Sauce for this recipe
  • ½ cup Dark Brown Sugar
  • ¼ cup Apple Cider Vinegar
  • 2 tbsp Dijon Mustard
  • 2 tbsp Molasses


  • Preheat your grill to 250˚ F using any mild or fruit wood.
  • Preheat a 12 inch cast iron skillet over medium high heat. Cook the bacon pieces for 2-3 minutes per side. Long enough to rend fat, but not long enough to crisp thoroughly.
  • Transfer the bacon pieces to plate with a paper towel on top so they can drain. Leave bacon grease in the pan and add the onions and jalapenos. Cook for 3-5 minutes, stirring frequently, until they have softened and the onions are slightly translucent.
  • Pour the cans of beans (liquid and all) into the pan. Add in the barbecue sauce, brown sugar, apple cider vinegar, Dijon mustard, and molasses. Stir to combine.
  • Transfer the beans to an aluminum pan for use on grill. Place the slices of bacon on top of the beans and bring to the grill.
  • Smoke, uncovered, for about 3 hours, or until nearly all of the fat has rendered from the bacon and the beans have thickened up nicely. Remove from the grill and serve while warm