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Here ya go...

Here are the ingredients:

2 28 oz cans Bush's original beans
6 slices thick cut peppered bacon
1 medium yellow onion diced
2 jalapenos diced (remove the seeds and membrane)
3/4 cup barbecue sauce (I use Jack Stack original)
4 heaping tablespoons brown sugar
4 heaping tablespoons of molasses
2 tablespoons Dijon mustard
1/4 cup apple cider vinegar
How to prepare and cook them:

Cook the bacon in an iron skillet over medium heat just long enough to render the grease. About a few minutes per side. You do not want the bacon crispy.

Remove the bacon to a plate with a paper towel and drain, then cut in halves. Next, add the onions and jalapenos and cook a few minutes in the bacon grease. Turn the heat off and pour the cans of beans, liquid and all, into the skillet. Next, add in the barbecue sauce, brown sugar, molasses, Dijon mustard, and apple cider vinegar. Stir to combine and then pour into a large disposable foil pan. Place the slices of bacon on top of the beans. Do not cover the foil pan.

Smoke for about 3 hours until the beans have thickened up. You can do this on a Weber kettle grill or offset smoker using charcoal and hickory chips.

Good luck and let me know how they turn out.