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Prepare the bacon and aromatics: Cook the bacon in a large oven-safe skillet or Dutch oven over medium heat until crispy. Remove the bacon and set it aside, leaving some bacon fat in the pan.
Add the chopped onion, garlic, and jalapeños (or bell pepper) to the bacon fat in the skillet. Sauté until the onion is tender and translucent, about 4-5 minutes.
Combine the ingredients: Add the drained Van Camp's Pork & Beans, BBQ sauce, brown sugar, apple cider vinegar, Dijon mustard, molasses, Worcestershire sauce, smoked paprika, and cayenne pepper (if using) to the skillet with the sautéed aromatics.
Stir everything together until well combined. Season with salt and pepper to taste.
Smoke the beans: Preheat your smoker to 250°F.
Carefully transfer the beans in the oven-safe skillet (or baking dish) to the smoker. Smoke for 2-3 hours, stirring occasionally, until the liquid thickens and the beans are glazed.
Serve: Once the beans are done, remove them from the smoker. Stir in the crispy bacon pieces and serve warm alongside your favorite BBQ dishes.