4 slices bacon, diced
1 large onion, chopped
1 1/2 tablespoons minced garlic
2 sprigs fresh thyme
1 pound dried navy beans, picked over and rinsed
1 cup brewed coffee
1/2 cup Emeril's Barbecue Sauce or your favorite barbecue sauce
1/4 cup plus 1 tablespoon packed dark brown sugar
1 1/2 tablespoons Creole mustard or other whole-grain brown mustard
1 tablespoon molasses
1 teaspoon hot sauce
Salt and freshly ground black pepper
One 5- to 6-pound beef brisket, trimmed
3 tablespoons Emeril's Original Essence or other Creole seasoning
1 tablespoon olive oil
4 cups Emeril's Barbecue Sauce or your favorite barbecue sauce
2 cups veal stock or canned low-sodium beef broth
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