Brisket Baked Beans (four beans, mucho brisket) Recipe

Ingredients

• 4 strips thick-sliced artisanal bacon, such as Nueske’s, cut crosswise into ¼-inch slivers
• 1 large onion, peeled and cut into ¼-inch dice
• 1 poblano chile, stemmed, seeded, and cut into ¼-inch dice
• 1 red or yellow bell pepper, stemmed, seeded, and cut into ¼-inch dice
• 3 jalapeños, stemmed, seeded, and diced
• 2 cloves garlic, peeled and minced
• ½ cup chopped cilantro, divided
• 1 can baked beans (15 oz.) (preferably organic), with can juices
• 1 can black beans (15 oz.) (preferably organic), drained
• 1 can red kidney beans (15 oz.) (preferably organic), drained
• 1 can navy beans (15 oz.) (preferably organic), drained
• 1 ½ cups of your favorite sweet red barbecue sauce
• ⅔ cup packed brown sugar, plus extra as needed
• ½ cup dark beer, plus extra as needed
• ⅓ cup Dijon mustard
• 2 cups chopped barbecued brisket
• Coarse salt and freshly ground black pepper
• Wood logs, chunks, or soaked and drained hardwood chips