For the baked beans: Preheat the oven to 300 degrees F.
In a Dutch oven, cook the bacon over medium-high heat until the fat has rendered and the bacon is crisp, 4 to 6 minutes. Add the onions and cook, stirring, until softened and lightly caramelized, 3 to 4 minutes. Add the garlic and thyme, and cook for 1 minute longer. Then add the beans, coffee, barbecue sauce, brown sugar, mustard, molasses, hot sauce and 1/4 teaspoon pepper; stir to combine well. Add 2 teaspoons salt and 8 cups water, raise the heat, and bring to a boil. Cover the pot, transfer it to the oven, and bake, undisturbed, for 2 hours.
Remove the pot from the oven, and stir the beans. Re-cover the pot and continue to bake until the beans are tender, about 1 hour longer.
When the beans are tender, remove the cover from the pot and continue baking until the liquid has reduced to a thick, sauce-like consistency and the beans are thick and flavorful, another 1 to 1 1/4 hours. Remove the pot from the oven, and remove the thyme sprigs. Adjust the seasoning if necessary, and serve the beans either hot or warm.
For the beef brisket: Preheat the oven to 325 degrees F.
Season the brisket on both sides with the Essence and 1 1/2 teaspoons salt.
Heat the oil in a large heavy skillet or large roasting pan over high heat. Add the meat and sear, turning once, until evenly browned, about 3 minutes per side. Transfer to a large roasting pan.
Combine the barbecue sauce, stock and 2 teaspoons salt in a large mixing bowl and mix well. Pour the mixture over the brisket and cover tightly with aluminum foil. Bake for 2 1/2 hours.
Turn the meat over, cover again, and continue baking until very tender, another 2 1/2 hours.
Let stand for 15 minutes before carving. Slice the meat across the grain and serve with the pan juices spooned over each serving and the beans on the side.