1. The night before you want to serve the beans, soak dried beans in a half gallon of room temperature water. This will allow the beans to soften.
2. When ready to start cooking, in a Dutch oven or large cast iron skillet, on a medium heat, brown bacon in beef tallow, before adding onions and garlic. Cook until translucent.
3. Add El Chupacabra and brown sugar, cook for 5 minutes, incorporating throughout the bacon and onion mix.
4. Add stock, ketchup, apple cider vinegar and tomatoes. Bring to a simmer, stirring occasionally. Make sure that the mixture doesn’t stick to your Dutch oven.
5. Drain beans and rinse, before adding to the Dutch oven.
6. Cover and transfer Dutch oven to the smoker or oven to cook at 250F for about 3 hours. During this time, I like to stir it gently every hour or so, just to make sure nothing is sticking to the Dutch oven. If the beans are getting too thick, you can add a little water to help it get back to the consistency you are looking for.
7. Once beans have hit your desired tenderness, remove from your cooker and allow to rest for 20-30 minutes before adding salt and pepper to taste and serving.