On an archived post, I found a link to Alton Brown's recipe for baked beans, which could easily be done in a cookshack:
I'm thinking about trying this in the smoker, setting the beans right under the pork butt. If anyone has tried this, I'd like to know how it worked. One thing I've been debating: the beans will get done before the shoulder, so I could put it in towards the end (last six hours), but then I'll miss a lot of the drippings and smoke flavor. If I put it in earlier, how much will a cast iron dutch oven (preheated on the stovetop) change the dynamics of the cook-should I plan for a longer smoking time?