Smoked Baked Beans with Bacon

Cook the chopped bacon in a skillet over medium heat until it begins to render and lightly crisp.

Add the diced onion to the skillet and cook until softened, about 4 to 5 minutes.

Remove from heat and drain excess grease if needed.

In a large disposable pan or deep mixing bowl, combine the pork and beans, navy beans, cooked bacon, and onion.

In a separate bowl, whisk together the barbecue sauce, ketchup, mustard, brown sugar, molasses, Worcestershire sauce, garlic powder, and black pepper.

Pour the sauce mixture over the beans and stir until fully combined.

Transfer the bean mixture to a smoker-safe pan if not already using one.

Place the pan in a smoker preheated to 250 degrees Fahrenheit.

Smoke uncovered for 1 1/2 to 2 hours, stirring once or twice during the cook, until the sauce thickens and the top darkens slightly.

Remove from the smoker and let the beans rest for 10 minutes before serving.