Preheat your smoker following factory directions to 225 degrees F (108 degrees C); mild or fruit wood pellets are great for this recipe, or for more hickory flavor use hickory or mesquite wood pellets.
Prep a high-sided foil grill pan with non-stick cooking spray.
Wright® Brand Smoked Bacon (6 slices)
over medium-high heat until crisp, about 5-6 minutes. Remove bacon from pan and place on cutting board to cool.
Meanwhile, reduce heat to medium and add
Yellow Onion (1)
, cook in reserved bacon grease until tender, golden, and starting to caramelize, about 10-12 minutes, stirring frequently.
Chop bacon and
Smoked Ham (3 cups)
into large pieces and place in a prepared pan, along with caramelized onions.
Rinse and drain all
Baked Beans (2 cans)
and add to the pan.
In a medium bowl, mix together
Barbecue Sauce (1 1/2 cups)
Ketchup (1/2 cup)
Dark Brown Sugar (1/2 cup)
Yellow Mustard (1/4 cup)
Maple Syrup (1/4 cup)
Molasses (1/4 cup)
Apple Cider Vinegar (1/4 cup)
Worcestershire Sauce (1 Tbsp)
Barbecue Seasoning (1 Tbsp)
Garlic Powder (1/2 Tbsp)
and stir until blended; pour over top of beans and meat and stir gently until well combined.
Place the pan on the smoker, close the cover, and cook for 2-3 hours. You’re going to stir the beans every 30 minutes until the sauce is thickened, reduced and everything is bubbling. Add more barbeque sauce, water, or beer as necessary to keep the beans moist; cover with foil when they reach your desired consistency.
Serve warm from the grill (sauce will start to thicken as it cools down).