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So was I successful.

I have never made a better rib, moist, tender, where the smoke flavor subtlety melded with the flavor of the meat. That is what you are looking for and the point of running a hot and clean fire. They didn't even need a sauce as the flavor profile was on the money. You would take away from the flavor if you added a sauce.

For the beans I used a Guilliao Red Chili sauce that I made which could be used as an Enchilada sauce as well. It gave a nice flavor profile that if you sat down and had a plate of beans you would say boy are those good. For me we will see...

I pan roast the chili's to get them burnt a bit before soaking in hot water to re-hydrate. I then put them in a blender with the liquid to puree. I then put it through a sieve to get out the skins and seeds. Add in a can of El Patio Tomato sauce, a dash of oil to bind, and salt to taste while bringing it to a simmer in a sauce pan. You now have a red chilli sauce.

I have only had a small sample of the Brisket so far. I am still full from last night and do not want to look at another rib right now. . Cutting off a small bite of the end and thinnest part of the Flat which is by nature lean and dry. If tenderness is a gauge than it is fall apart tender. The bites I had were a bit dry...As to flavor the burnt ends I had, had a full house salty,smokey flavor profile which complimented the meat. As I cut into the center of the Brisket that full house smoke flavor will not be as pronounced. I could have moderated the full house smoke flavor by wrapping the Brisket after about 5 or 6 hours. I also might have yielded a more moist ends of the Flat by doing that as well? To keep the meat moist I was running both an open bean pot and a water pan. All in all I am very happy that it turned out to be so tender and flavorful..I think I have it down and anything further is variations on a theme to tweek the process. This was the first time for a Full Packer Brisket.