saute breakfast sausage in a cast-iron skillet until almost fully cooked then add diced onions and cook for3-5 minutes until tender. Add in smoked sausage and continue cooking for 5 more minutes.
Add drained and rinsed canned beans to the skillet along with the remaining ingredients. Continue cooking until beans are warmed up then transfer to the smoker.
Smoke the baked beans at 275 for 90-120 minutes stirring every 30 minutes to incorporate the smoke flavor. Rest for 20 minutes before serving
Notes
Serving Size ½ cupStore in a sealed container in the fridge for up to 5 days or freeze for up to 90 days.To reheat add 2 tbsp of water and simmer on the stove top just until warm.