BBQ Beans (Pit style)

4 cans canned pinto beans, including the liquid

Spice Mixture

3 tbls paprika
1 tbls chili power
1 tbls onion powder
1 tbls garlic powder
1 tbls black pepper
1 tbls sea salt
1 tbls sugar
1 tsp cayenne pepper, or hot sauce ( make it as lip smacking as you want)


Add 2 heaping tablespoons of the spice mixture, stir well. ( save the rest for later in a jar with an air tight lid)


Place in a Cast Iron Dutch pot. (or doubled throw away aluminum Pan)

(You can use a casserole dish but it will get black from the smoke.)

Place it uncovered in the back of your pit (or top shelf of your smoker) and let smoke for a couple of hours. (Stir every now and then)

Take it off the pit, (or out of the smoker) stir well, and let it rest.

Tasting them to make sure they have enough smoky flavor, you can stick them back on if you want more smoke.

Cover to keep warm.


Macdaddy