Flavors
Like most barbecue legends, Barbecue Hall of Famer Joe Davidson does not shy away from hyperbole. He certainly has the street cred to back up his claim of baked bean greatness. In addition to designing one of the bestselling offset smokers, Joe has won over 300 barbecue competitions, including the prestigious Jack Daniels World Championship.
So what makes Joe’s baked beans so great? Well, for starters, there are the beans. Joe uses three different kinds: navy beans, red beans, and black beans. Brown sugar and barbecue sauce make them sweet. Onion and garlic make them aromatic. Jalapeños and poblanos crank up the heat, while mustard adds just the right bite of sharpness.
The crowning touch? A generous measure of chopped brisket. Joe Davidson is the kind of guy who always has some smoked brisket in his refrigerator. Don’t have brisket? A package of smoky bacon sliced into 1/4-inch slivers will do the trick.
But the real secret to Joe’s baked beans is that he cooks them not in the oven or crockpot, but directly in the smoker. So Joe’s beans aren’t just baked—they’re smoked. If wood smoke is the umami of barbecue, Joe’s beans over-deliver. Baked beans without wood smoke are like a day without sunshine, a kiss without a hug, or whatever metaphor you fancy.
Joe’s beans really are The Best Beans on the Planet, and below you’ll find the recipe. We’ve also included a recipe for our Pinquito Beans, which, if you come from California, you know are the indispensable accompaniment to Santa Maria-style tri-tip. Plus, Bubbling Bacon Butter Beans—just to celebrate National Bean Day properly.
“Someone’s got to be the best in the world,” says Joe. “So why can’t it be us?”
Run, don’t walk to try these beans and let us know what you think!
Bean Recipes for National Bean Day
Check out our 1000+ Recipes section here on Barbecue Bible.Com
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