I wanted to make Meathead's Boston Baked Bean recipe to go with pulled pork sandwiches this weekend. The idea of putting the beans under the pork butt to catch the drippings sounds enticing using my WSM smoker. However the instructions say to stir every hour or so and to cook for only 1-2 hours. I don't want to open the smoker any more than I have to so I am not sure how to handle this. Should I put them on a couple of hours before the end of the cook? or can I keep them in the smoker for a longer period and not stir? I will have to open the smoker st some point to replenish charcoal but it will be quite a while before the cook is over.
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Just my .02$... We all cook differently. I use a pellet smoker... for pork butts I typically smoke thru the stall til 170-175 degrees. This is my way of getting more smoke flavor. Then I wrap. I do not open the cover for the first 3 hours then I start checking and or spritzing every hour-ish. During the time between 160-170ish I typicall spritz every 45-60mins, just open real quick spray and shut. Just trying to paint a picture so that you can maybe adapt to the way you cook. Personally I would put my beans on at 155-160. Then stir when I was spritzing. Try to set it up so that you can reach the beans. You could try to go without stirring but personally I think it would be best to stir. All this being said... (sorry for my rambling post :-)...) for me with the pellet smoker, its no big deal to have the cover open for another 20-30 seconds to stir the beans. Hope this helps you at least a little! -
I wonder, if you add Texas Chili to Boston Baked Beans would you have Boston Baked Texas Chili and Beans?
Sorry, I could not help myself. Just had to ask.Comment
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Take the pork fat trimmings, render them down, and cook the beans on the oven, or on a grill grate, adding the rendered lard into it.Comment
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