3 cups dried navy beans;
1/2 lb fatty bacon;
1 cups molasses
3 tsp. dry mustard
salt and pepper to taste
Soak beans overnight. Drain and cover with fresh water, bring to a boil, and simmer about 30 minutes. While simmering, dice the fatty bacon. Drain beans, but save the water they were cooked in. Place the beans and salt pork into a kettle, pot, or pan with a lid. Mix the molasses with 1 cup of the bean water. Add the dry mustard, salt and pepper, and drizzle over the beans. Pour just enough bean water over the beans to cover.
Place the dish in your smoker at 215 degrees. Smoke for two hours and put the lid on the dish or pot. Cook for another four hours. Check to see if you need to add more bean water.
Let cool for an hour before serving