4 tablespoons butter, cut into 8 pieces, at room temperature
2 strips bacon, precooked, cut into 2-inch pieces
Freshly ground black pepper to taste
Soak hickory chips in lidded pot filled with water for 15-30 minutes.
Drain chips and set aside.
Set up grill for indirect grilling and preheat to medium heat (350 degrees F). Cut off onion stems and peel off skin. Hollow out onions using a sharp paring knife. Start at top (opposite the stem end) to cut an inverted cone-shaped cavity. Finely chop pieces removed from onions.
In mixing bowl, combine Bush's Country Style Baked Beans, onions, brown sugar and barbecue sauce. Spoon baked bean mixture into onions. Top each onion with 1/2 tablespoon butter, ground pepper and strip of bacon.
Arrange onions on grill grate away from fire. If using a charcoal grill, toss wood chips on coals. If using a gas grill, place wood chips in smoke box. Indirect grill onions 40 to 60 minutes or until they are golden brown and tender. Transfer onions to serving platter and serve immediately.