Dice the yellow onion into 1/2-inch pieces, seed and finely mince the jalapeños, and cut the bacon into pieces. Preheat your smoker to 250°F while you prepare the ingredients—this gives it time to reach a steady temperature while you work.

Cook the bacon pieces in a large skillet or Dutch oven over medium heat for 2-3 minutes per side until crispy, then remove and set aside on a paper towel. In the same pan with the bacon grease, add the diced onions and minced jalapeños, cooking for 3-5 minutes until softened and fragrant. I like to let the vegetables sit in the grease for a full minute before stirring to get some caramelization on the onions—this builds a richer, deeper flavor base for the beans.

Add the pork and beans, BBQ sauce, brown sugar, apple cider vinegar, Dijon mustard, molasses, smoked paprika, and black pepper to the pan with the cooked onions and jalapeños. Stir well to combine all ingredients, making sure the sugar dissolves and the mixture is evenly distributed. The combination of vinegar, mustard, and molasses creates a balanced sweet-tangy-smoky flavor profile that will deepen during smoking.

Pour the bean mixture from Step 3 into a large disposable aluminum pan or oven-safe dish suitable for smoking. Scatter the reserved cooked bacon pieces evenly over the top of the beans—I layer them on top rather than mixing them in so they stay crispy and maintain their smoky texture throughout the smoking process. Place the pan uncovered in the preheated 250°F smoker.

Smoke the beans uncovered for 3 hours at 250°F. The low temperature and smoke will gently infuse the beans with smoky flavor while the liquid reduces slightly and the flavors meld together. No stirring is needed—let the smoke do the work.

Remove the beans from the smoker and let them cool for 10-15 minutes before serving. This allows the flavors to set and the beans to firm up slightly. Serve warm, and store any leftovers in the refrigerator for up to 3 days—they actually taste even better the next day as the flavors continue to develop.