Best Smokey Brisket And Pinto Beans Recipes

TEXAS-STYLE CROCK POT BRISKET AND BEANS

Texas-Style Crock Pot Brisket and Beans image

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!

Provided by Helping Hands

Categories Meat

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

16 ounces dried pinto beans, rinsed, drained, and picked through
3 lbs boneless beef brisket
1 large onion, chopped finely
1/2 teaspoon seasoning salt
1 teaspoon hickory-flavored liquid smoke
1 1/2 cups ketchup
3 tablespoons Worcestershire sauce
1 tablespoon prepared yellow mustard
1/4 cup red wine vinegar
1/4 cup brown sugar
2 cups hot water

Steps:

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

PINTO BEANS WITH BURNT ENDS

Pinto Beans with Burnt Ends image

Provided by Bobby Flay

Categories side-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 40

Ingredients

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
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
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)

Steps:

Put the canola oil and bacon in a medium cast-iron or enamel coated cast-iron Dutch oven over medium heat. Cook until crisp. Add the carrots and onions to the pan and cook until soft, about 5 minutes. Add the garlic and cook, about 1 minute. Add the beans, barbecue sauce, 1 cup stock, honey and brown sugar and mix gently to combine; season with salt and pepper. Cover and simmer, about 20 minutes. Check to see if the mixture is dry, and if it is, add a little more stock. Continue simmering until slightly thickened, about 15 minutes. Stir in the burnt ends. Garnish the top with the parsley and let sit 10 minutes before serving.
In a large saucepan over medium heat, melt the butter and sweat the onion and garlic until translucent, about 3 minutes. Add the tomatoes and simmer 15 minutes. Add the remaining ingredients and simmer 20 minutes.
Puree the mixture in a food processor, pour into a bowl, and let cool at room temperature. May be refrigerated up to 1 week or frozen.
Mix together all the spices in a bowl. Liberally rub the entire brisket with the spices, wrap tightly in plastic wrap and refrigerate for at least 4 hours and up to 24 hours. Remove the brisket from the refrigerator 1 hour before beginning the smoking process to take the chill off, and remove the plastic wrap.
Get your smoker running at 225 degrees F with hardwood charcoal and a few handfuls of soaked wood chips. This temperature should be maintained throughout the entire smoke. (If you are using a grill: Set up the grill for indirect heat, banking the coals on one side of the grill and scattering the wood chips on top. Maintain the temperature at 225 degrees throughout the smoking process, adding chips as necessary until you wrap the brisket in foil.)
Place the brisket fat-side up on your smoker grate and close it up for the long smoke.
Open your barbecue smoker every hour or 2 and spray the brisket liberally with apple juice to help keep the meat from drying out. Also keep apple juice in the water pan if you are using a water smoker.
When the internal temperature reaches 165 to 170 degrees, after about 4 hours, wrap the brisket in aluminum foil and continue to cook for another 3 1/2 to 4 1/2 hours. This little trick is a big help in getting the meat tender, especially for beginners. Figure that a brisket smoked at around 200 degrees will take about 1 1/2 hours per pound. The brisket is done when the internal temperature reaches 185 degrees F. Remove and let rest 20 minutes before slicing. Remove the foil from the brisket over a large pan or disposable pan and reserve the liquid. Cut off the brisket points and reserve for another use.

SMOKEY BRISKET AND PINTO BEANS

Smokey Brisket and Pinto Beans image

I made this today and it turned out delicious. I didn't know what to expect and it was perfect. I served it in bowls, with sour cream and horseradish.

Provided by Danielle Sprueill @esorami

Categories Beef

Number Of Ingredients 8

Ingredients

1 - beef brisket
16 ounce(s) pinto beans, dried
1 large onion quartered
1 large green bell pepper chopped
1/2 teaspoon(s) minced dried garlic
4 cup(s) water
1/2 bottle(s) liquid smoke flavoring
- salt & pepper

Steps:

Place brisket with seasoning packet in crock pot, add remaining ingredients making sure beans are in water.
Start out on high for 1 hr then reduce to low and let simmer for 6 hrs or until beans and brisket are tender. Do not remove lid during cooking.
Remove brisket and slice, serve with beans in a bowl. Add a dollop of horseradish and sour cream if desired.

SMOKY PINTO BEANS

Smoky Pinto Beans image

These creamy spiced beans can be served alongside our Lamb Sausages.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 10

Ingredients

1 pound dried pinto beans, picked over
1/2 white onion, plus more, finely chopped, for garnish
2 garlic cloves, crushed
2 dried avocado leaves
1 teaspoon dried epazote
3 fresh cilantro sprigs
Coarse salt and freshly ground pepper
2 plum tomatoes, seeded and chopped
2 ounces cotija cheese, crumbled
Lime wedges, for serving

Steps:

Cover beans with cold water by 2 inches in a bowl; refrigerate 8 hours.
Drain beans; transfer to a small stockpot. Add onion, garlic, avocado leaves, epazote, and cilantro; cover with cold water by 2 inches. Bring to a boil; add 1 tablespoon salt. Reduce heat to medium-low; simmer, adding water as needed to cover beans, until beans are tender and liquid is soupy, 2 to 2 1/2 hours. Discard avocado leaves. Season with salt and pepper. Garnish with onion, tomatoes, and cheese. Serve with lime wedges.