To make the Frijoles de la Olla, first rinse the beans. Transfer them to a Lodge 6 quart enameled dutch oven.
Sandwich the bay leaf and thyme inside the cilantro stems. Using kitchen twine, bundle the herbs and tie them together. Add the bundle of herbs to the dutch oven. Add the onions, garlic and Jacobsen Salt Co. Kosher Sea Salt. Pour one gallon of water over the ingredients.
Cover with a lid. Bring to a simmer. Turn down the heat and maintain the simmer. Cook until the beans are tender, but not falling apart, 60-90 minutes.
Preheat the Yoder Smokers YS640s Pellet Grill to 300ºF, set up for smoking.
Coat the cubed brisket with a thin layer of Big Rick’s Jalapeño Honey Mustard. Season with Cattleman’s Grill Trail Dust All Purpose Seasoning.
When the beans have been simmering for about 30 minutes, Place the cubed brisket on the second shelf of the grill, grouping them in a tight circle, so that their juices will later drip into the pot of beans.
When the simmering beans are tender, remove the onions, herbs and garlic. Strain the beans and discard the water. Set aside the beans and clean out the dutch oven.
Return the dutch oven to a burner. Add the bacon and cook over medium heat until browned and the fat is rendered. Add the onions and peppers and cook until the onions are translucent and peppers start to soften. Add the garlic, beans, 2 tbsp Cattleman’s Grill Trail Dust All Purpose Seasoning, 1/4 cup Big Rick’s Jalapeño Honey Mustard, worcestershire and beef stock and bring to simmer.
Transfer the dutch oven to the grill and place on the main cooking grate, directly underneath the smoking cubed brisket.
Cook the brisket until the internal temperature reaches about 190ºF, about 2.5-3 hours. Chop brisket. Add the chopped brisket to the pot of beans along with bbq sauce. Cook to desired consistency, adding water if it needs thinned, or simmering longer if it needs thickened. The brisket should be tender, but not falling apart. Taste and adjust seasonings, as needed.