Sorry Dwight Schrute, Triple B isn’t “Bears, Beets and Battlestar Galactica”. it’s Brats, Bacon and smoked Butt all combined with a variety of beans and spices and smoked slowly with hickory smoke.
This is a simple recipe to prepare but there’s a lot of ingredients. Since it all goes together fairly quickly it’s best to have everything out before you start. When I smoke pork butts I always vacuum seal a couple pounds and keep them in the freezer to use in beans or chili. Here’s the list:
- 1/2 cup of your favorite BBQ sauce – I use Meat Mitch Whomp! Naked Sauce for this recipe
- 1/2 cup Hunt’s 100% Natural ketchup – it’s all I’ll use in sauces and beans
- 1/2 cup water
- 2 tbsp spicy brown mustard
- 2 tbsp cider vinegar
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 1 tbsp mustard powder
- 2 tbsp Meat Church Bacon BBQ rub
- 1 package of your favorite brats
- 2 onions chopped
- 2 (28 oz.) cans of baked beans – I like to use Bush’s Original Recipe as a base when cooking
- 2 (15 0z.) cans of pinto beans drained
- 2 (15 oz.) cans of kidney beans drained
- 1 (1o oz.) can of Ro-tel Original Diced Tomatoes and Green Chillies drained
- 1 pound of thick sliced bacon
- 1 pound of leftover smoked pulled pork
Pre-heat your smoker to 275 degrees. I recommend using hickory or sugar maple wood for this recipe.
Combine the BBQ sauce, ketchup, water, mustard, vinegar, garlic, chili powder and Meat Church rub together in a large bowl. Mix together well and set aside.
Chop the the brats into bite size pieces and start to brown on medium-high heat. Next add the chopped onion. Finally cut up half the bacon slices into small pieces and add to the pan. Continue cooking until the meats are browned and the onions look translucent. Drain off the grease and add the mixture to the bowl with the sauce and stir it all together.
Combine the baked beans, pinto beans, kidney beans and Ro-tel in a full size aluminum pan. Add the smoked pulled pork. Finally pour the mixture of brats, bacon, onions, sauce and spices over top. Mix everything together well with a large spoon.
Cut the remaining half of the bacon slices into 1 inch pieces and arrange them across the top of the beans.
Cook the beans in the smoker with at 275 degrees for about an hour or until they start to bubble and the bacon is cooked. If you’re smoking pork or brisket in the same smoker put these beans underneath and the drippings will add even more flavor.
These will be a huge hit at your next tailgate or game watching party. There usually aren’t any leftovers but if so they’re even better reheated the second time.