- 2 tablespoons canola oil
8 ounces double-smoked slab bacon, cut into small dice
1 medium carrot, grated on the large holes of a box grater
1 medium Spanish onion , cut into small dice
3 cloves garlic , finely chopped Two 15-ounce cans pinto beans , drained, rinsed well and drained again
2 cups Bobby Flay's Mesa Barbecue Sauce or your favorite BBQ sauce
1 to 2 cups homemade chicken stock or low-sodium canned broth , plus more if needed
1/4 cup clover honey
3 tablespoons light brown sugar
Kosher salt and freshly ground black pepper A few cups burnt ends from Smoked, Spice Rubbed, Texas-Style Brisket Handful torn fresh parsley leaves
3 tablespoons ancho chile powder
2 tablespoons kosher salt
1 tablespoon allspice , ground
1 tablespoon celery seeds
1 tablespoon coriander seeds, ground
1 tablespoon garlic powder
1 tablespoon mustard seeds , ground
1 tablespoon dried oregano
1 tablespoon smoked Spanish paprika
1 tablespoon freshly ground black pepper One
8 to 10 pound brisket, untrimmed
3 cups oak or pecan wood chips, or 6 big chunks, soaked in cold water for at least
1 hour and up to
4 hours
2 cups apple juice (in a spray bottle)