RIB DOCTORS BAKED BEANS

8 oz sliced bacon, diced
1 large onion, diced
1 large green pepper, diced
1 large red bell pepper, diced                                                                            
1 cup dark brown sugar, packed
1 cup tomato-based barbecue sauce
1/3 cup maple-flavored syrup
1/3 cup light corn syrup
3 cans (28 oz) pork and beans, drained
2/3 cup beer or apple juice
Pulverized burned ends of grilled briskets (optional)

In a heavy skillet, dry fry bacon over medium heat until lightly browned.  Add onion and peppers and cook 3 minutes or until vegetables are crisp-tender.  Sir in sugar, barbecue sauce, and syrups.  Put beans in a 12 x 6 x 3 inch foil pan.  Add bacon mixture, beer and brisket ends; stir to mix.  Grill over hickory chips for optimum smoky flavor.