Preheat your smoker to 250°F. I like to use pecan or cherry wood for this one.
Cut the bacon crosswise into 1/2 inch pieces. Cook bacon in a large skillet (cast iron) or Dutch oven over medium heat until rendered and crisp. Transfer bacon to paper towels to drain and set aside. Leave bacon fat in pan.
Add onions to pan and cook for 5 minutes. Add garlic, jalapeño and stir for a minute.
Add drained beans, BBQ sauce, vinegar, molasses, tomato paste, mustard, chili powder, salt, and pepper. Stir to combine.
Bring to a boil. Carefully transfer to smoker and bake 3 hours uncovered, until liquid thickens and beans are glazed. Stir occasionally if desired (See Note 2). Add cooked bacon, stir through and serve.
Notes
Feel free to use dried beans instead of canned. Pre-soak dry beans the night before and cook. For a QUICK METHOD READ THIS.
OPTION: add 1 pound of cooked and seasoned ground beef, chicken or turkey if you like. I do this often to bulk up the dish for a dinner, completely optional.