Prep the ingredients: Chop the bacon into large pieces, quarter the Polish sausage, and dice the red bell pepper, yellow onion, and jalapeño.
Cook the bacon: Heat a cast iron skillet on the grill over medium heat. Add the chopped bacon and cook until golden brown and crispy. Remove the bacon from the skillet, leaving the grease.
Sauté the sausage: Add the Polish sausage to the skillet with the bacon grease. Fry until browned, then remove from the skillet.
Cook the vegetables: Toss in the diced red bell pepper, yellow onion, and jalapeño into the skillet. Cook until the vegetables are softened.
Combine ingredients: Add the bacon and sausage back into the skillet. Stir in the drained Bush's original beans, yellow mustard, BBQ sauce, and half a can of Miller Lite.
Season: Sprinkle in the maple bourbon rub and all-purpose rub. Stir well to combine all the ingredients.
Smoke the beans: Add a handful of wood chips or a wood chunk to the coals for smoking. Cover the skillet and smoke the beans for about an hour, stirring occasionally.
Serve: Once the beans have thickened and absorbed the smoky flavor, remove them from the grill and serve hot.
