Pinto Beans with Burnt Ends

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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, recipe follows, 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, recipe follows

Handful torn fresh parsley leaves

Mesa Barbecue Sauce:

2 tablespoons (1/4 stick) butter

1/2 medium red onion, finely diced

3 garlic cloves, minced

6 plum tomatoes, coarsely diced

1/4 cup ketchup

3 tablespoons dark molasses

2 tablespoons Dijon mustard

2 tablespoons dark brown sugar

1 tablespoon honey

1 teaspoon cayenne

1 tablespoon ancho chile powder*

1 tablespoon pasilla chile powder*

1 tablespoon paprika

1 tablespoon Worcestershire sauce

Smoked, Spice Rubbed, Texas-Style Brisket:

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)