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Pre-heat Smoker: to 275 degrees Fahrenheit.
Cook Bacon: In a large cast iron skillet, sauté the bacon over medium heat for about 5 minutes, to render the fat and crisp up the bacon. Remove the bacon (set aside for later) and discard most of the fat (saving about 2 tablespoons for the next step).
Soften Vegetables: Add the onions and sauté over medium heat for 5 minutes, add garlic and sauté another 2 minutes or until onion and garlic are soft, but not caramelized.
Remaining Ingredients: Add the beer and cook down for 1 minute. Add the tomato sauce, balsamic, molasses, brown sugar, Dijon, salt, pepper, beans, and the cooked bacon. Mix to combine. If adding pulled pork or brisket, do it now and mix to combine.
Smoke Beans: Transfer pot onto the smoker, uncovered, and cook for 60 minutes until they are thick, rich, and well combined. Stirring occasionally. Serve warm.
If they start to look a little dried out, add some water or other liquids (like coffee), in small increments (about ½ cup at a time).