I use Smokie's recipe with a few modifications. It gives a lot of bang for the buck wiht little additional work.
For the 3/4 cup syrup - I use 3/8 cup whiskey and 3/8 cup molasses. I have used any combination of molasses, honey, or maple syrup. A good bourbon or sour mash whiskey works well.
I add a few cloves of crushed garlic.
Instead of bacon it is worthwhile keeping some pulled pork that you have previously smoked around. If you have none of that, ham hocks work well too.
I usually add the beans these during the last 2 or 3 hours of cooking. To avoid the beans cooling down the smoker, I heat them up in the oven to the smoker temperature, or at least to the temperature of the meat when I put them in.
These are particularly good below a pork butt or brisket where the fat drips into them.
I cook themn in a foil pan. If they are too liquid, serve them with a slotted spoon.