Grillstock: Brisket n' beans practice

A few questions I want to answer with today's practice:

• how does brisket cooked without the "Texas crutch" compare with foiled brisket?
• can I cook a 3kg brisket in under 10 hours this way?
• how does Lap's smoked andouille work with beans?
• does adding coffee to the rub improve it?

Beans:
280g pinto beans, soaked overnight
1 large onion
1/2 green pepper
andouille links
tomato paste
molasses sugar
worcestershire sauce
chipotle ketchup
beef stock
cumin (whole)
cinnamon (ground)

So my killer, secret ingredient here is Lap's smoked andouille links ... and it's only a secret because he won't tell me the recipe! I got some chipotle ketchup from Man-food.co.uk and bunged in a load for heat.

Brisket:
3.1kg- very fatty

Rub:
paprika
brown sugar
salt
bay
fresh garlic
coffee
cayenne pepper

injection:
apple & pear
worcestershire sauce
salt
white sugar