Add barbecue sauce, ketchup, water, mustard, cider vinegar, Worcestershire sauce, liquid smoke, garlic powder, cumin powder, and ground pepper to a bowl and whisk until combined well. Set aside.
Cook the sausage in a skillet over medium high heat, breaking it up into small pieces. Cook until the fat renders, about 5 minutes.
Add onions to the sausage and cook until sausage is browned and onions are tender, about 15 minutes. Drain and set aside.
In a bowl add sausage and sauce. Add all the cans of beans and the ro-tel. Combine well.
Transfer contents of bowl to a baking dish and add cut bacon to the top of the mixture.
Place into oven and bake at 350 degrees F. You may want to place baking dish onto a sheet pan as the dish will bubble.
Bake until beans are bubbling and bacon is cooked, about 1 1/2 hours. Allow to rest for 15 minutes. Serve.