I made your beans for dinner after the Super Bowl. I've been with my wife for almost forty-five years, and not once has she EVER asked for a second helping of baked beans. Last night she not only asked, she almost demanded some more.
The only mods to your recipe: I used Bush's baked beans instead of Pork and Beans, and I didn't have a jalapeño, so I just left that out.
Finally, I scaled down the recipe, since we only had a few people. Your recipe called for one 55-ounce can of beans plus two "regular" cans. I had to guess on what size you meant, but assumed you meant 16-ounce cans. 55 + 2*16 = 87 ounces. Two 16-ounce cans is just a little more than one-third of the original recipe, so I simply divided all your measurements by three and came up with this scaled version of the recipe, for two 16-ounce cans.
2 16 ounce cans pork and beans (I used Bush's baked beans)
3-5 bacon slices
½ medium onion
1 small jalapeño pepper
½ cup brown sugar
½ cup (Favorite BBQ sauce) Sweet Baby Ray’s is good
2 teaspoons Worcestershire sauce
1 teaspoons Black Pepper (coarse ground)
¾ teaspoon garlic powder
1 teaspoon Tony Chachere’s (or any other Cajun spice - I used Paul Prudhomme)
Put in smoker for 3-4 hours at 225º, stirring every once in a while.  I've been making this with less brown sugar because the Bush beans already have plenty of sweetness.
Edited by johnmeyer - 5/23/16 at 3:51pm