Start out by browning your hamburger and partially cooking your bacon.
*I don't fully cook my bacon because I know it will cook some in the dutch oven so know how you like your bacon and prep it accordingly*
If you are using a cast iron dutch oven wipe it down with oil to help make sure that it is ready to cook without having stuff stick.
Open up your cans of beans and dump them into your dutch oven. I did strain my butter beans but the other beans I kept all the sauce.
Add in your meat next you can drop in more bacon grease if you want to for extra flavoring.
Next, add in the rest of your ingredients and stir everything together.
Now I was already smoking a Brisket already that day I knew the side I would have the dutch oven would be on the hotter side of my smoker so I shortened my cook time for them.
Fire up your smoker. I set my Pit Boss Pro 1100 to a P setting of 7 at 200 with my brisket and use Mesquite pellets when I smoked these baked beans.
Set the full dutch oven on your smoke once your rolling smoke, without a lid so the smoke can saturate the beans.
Stir the beans every 30 minutes.
Allow to slow cook for 3 hours at least, longer if you are on the "not as hot" part of your smoker.
*if cooking at a low temp on the cooler side of the smoker be sure to allow the beans to smoke for about 4 to 6 hours with the stirring.
Serve and enjoy!