Rick Salmon's BBQ Baked Beans

This recipe was passed to me by my neighbor, George, who has a very successful BBQ competition cooking team (team name: Who Are Those Guys?). This is a great recipe for left over pork and brisket. It was originally posted on the BBQ Brethern forum. Check it out and enjoy!

Ingredients

• Two 28 oz. & one 15 ½ oz cans of Bushs original baked beans
• 1 12 to 16 ounce bottle barbeque sauce ( KC Masterpiece)
• ½ onion, finely diced
• ½ green pepper, finely diced
• 2 celery stalks, finely diced
•   8 tablespoons of prepared yellow mustard
• About one pound brown sugar (or what ever it takes to adequately cover) (Use 1/2 pound or sweeten to taste)
• 2 tablespoons powered hickory seasoning (or bbq rub)
• 2 tablespoon celery seed
• 1 to 2 pounds of smoked pork or brisket
• 1 aluminum half steam pan (roughly a 9×13)

• Put all the above ingredients in the pan. Mix well.
• Cover with brown sugar, about ½ to 1 inch thick and do not stir in the brown sugar.
• Put in smoker for about two to three hours at 200 to 225 degrees, I use hickory wood.
• Let the brown sugar melt down into the beans. Stirring it in is not necessary. Can be done in the oven.
• Use one of the big industrial cans (#10) for two half-steam pans