325° - 350°
Desired Internal Temperature:
I knew it was going to be a cold busy weekend, so I pulled my last package of homemade smoked Kielbasa from the freezer. And on a cold winter`s day there`s nothin` like a piping hot bowlful of simple comfort food to warm you up!
1 lb. Smoked Sausage sliced.
3 or 4 regular cans beans (whichever kind you like)
1 med. to large Onion chopped
1 cup BBQ Sauce
1/2 tsp. Chili Powder
1/2 tsp. Salt
1/2 tsp. fresh cracked Black pepper
3/4 cup Brown Sugar (more if needed)
1 Beer (12 oz.)
Slice the sausage (we left a few bigger chunks) and throw it into a dutch oven along with the onion, BBQ Sauce (we used homemade Jack Daniels Sauce), the seasonings and Brown sugar. Add about 2/3 to 3/4 of the beer to bring the liquid level up to not quite cover everything.
Give it a good stir, taste the sauce and adjust as needed. The Brown sugar & Beer will contrast each other to help balance the flavor; don`t let it get too sweet.
Use whatever kind of wood you like for smoke flavor (we used a foil pouch of pecan pellets). Smoke for 2 -3 hours (indirect heat) at a pit temp of about 325° - 350°, until hot and thickened some.
Thanks, I hope you enjoy!
Posted on: 2014-08-21 11:28:36
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