Step 1: In a heavy pot, cook the bacon over medium heat to render the fat, about 5 minutes. Discard all but 2 tablespoons fat.
Step 2: Add the onion and garlic and cook until the vegetables are soft, about 5 minutes. Stir in the beans, sugar, molasses, barbecue sauce, ketchup, worcestershire sauce, mustards, vinegar, and liquid smoke. Add salt and pepper to taste.
Step 3: Set up your smoker following the manufacturer’s instructions and preheat to 225 degrees. Add the wood as specified by the manufacturer.
Step 4: Smoke the beans, uncovered, until thick and richly flavored, about 2 to 3 hours, stirring occasionally. (Add more beer or water as needed if beans seem too dry.)