Texas-Style Crock Pot Brisket and Beans

READY IN: 8hrs 15mins
Recipe by Helping Hands

An easy way to make a nice brisket. The beans in this recipe are wonderful - sometimes I just make a big pot of the beans alone. Even though I love the convenience of my crock pot, I feel that cooking in the crock pot generally overcooks any meat. However, in this case, with brisket, it is pretty darn good, especially with the delicious beans on the side! I sometimes find that the liquid gets a little low, when it is cooking. If this occurs, you can do any of the following, as needed: double the sauce recipe to add later, add some bottled barbecue sauce, or add a can of beer. Enjoy!

Top Review by PotatoFan

Thanks for sharing; this was an excellent recipe! I used dried red kidney beans instead, as that's what I had on hand and they were almost better than the meat! For a little bit of smoky heat, I added a dry ancho chili at the beginning. One of them flavored the whole pot. I also added a bottle of Guinness part way through the cooking time and that added great flavor.

Ingredients Nutrition

Directions

  1. Combine water, onion, and pinto beans in crock pot.
  2. Mix together ketchup, Worcestershire Sauce, vinegar, mustard, seasoned salt, Liquid Smoke, and brown sugar in separate bowl.
  3. Stir half of this mixture into beans in crock pot.
  4. Place brisket on top of beans (cut into two pieces, if needed).
  5. Spread the remaining mixture over brisket.
  6. Cook on low for 8-10 hours, stirring twice, if possible.
  7. Slice meat across the grain and serve with sauce and with beans on the side.

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