For the tangy BBQ sauce (only 1 cup require for the recipe):
brown onion, diced
garlic clove, crushed
jalapeno, cored, seeded and diced
apple cider vinegar
fresh lemon juice
American style mustard
dry mustard powder
Tobasco sauce (optional)
freshly ground black pepper
For the tangy barbecue sauce: Heat the oil in a small saucepan over low heat. Add the onion, garlic, and jalapeño and cook until softened, about 5 minutes. Stir in the remaining sauce ingredients. Bring to a boil, and then reduce the heat to low and let the sauce simmer, uncovered, until thickened, about 10 minutes. Stir often to prevent the bottom from sticking or burning. Remove the sauce from the heat and set aside to cool for 10 minutes. Once the sauce has cooled, process the sauce in a blender until smooth.
Set up the smoker for indirect cooking over very low heat (100° to 130°C).
Place the beans in a small aluminum drip pan. Add the cooked, chopped bacon to the beans.
Pour 1 cup of the tangy barbecue sauce and ¼ cup of water over the beans and bacon and mix well. Once the smoker has reached the desired temperature, add two Weber Firespice apple or hickory wood chunks (or a combination of both) to the charcoal.
Once the barbecue has started smoking, place the drip pan with the beans on the cooking grill, close the lid, and cook over indirect very low heat for 3 hours. Stir the beans every hour.
Once the barbecue has started smoking, place the drip pan with the beans on the cooking grill, close the lid, and cook over very low heat for 3 hours. Stir the beans every hour.