Start by sauteeing the onion and bell pepper in the bacon fat until the onion is just starting to carmelize. Add the garlic and continue sauteeing just until the garlic starts to turn color. Remove from heat.

Mix the beans, barbeque sauce, cumin and brown sugar in a mixing bowl. Add the chopped brisket or pork and the sauteed onion & pepper. stir until mixed.

Taste and adjust flavors as needed by adding more brown sugar if not sweet enough or more barbeque sauce if not spicy enough for your tastes. Cayenne (Great with chipotle powder!)can be added to boost heat. Salt will probably not need to be added as there will be plenty from the beans and sauce. If the mixture looks too dry, add a small amount of water or beer.

Pour the bean mixture into a disposable aluminum pan (I use a dutch oven). Lay the bacon strips across the top. Place the pan uncovered in your smoker for the last three hours of cooking. In a horizontal smoker place the pan nearest the hotter end, rotating end for end every hour to heat all sides of the pan equally. In a vertical, place the pan in the hottest portion of the chamber.

The beans are done when the bacon strips on top are done and it is hot and bubbly around the edges. The three hour cooking time is an estimate based on how my smoker performs. Yours may vary.