Texas-Style Crock Pot Brisket and Beans

By gnikylime

Slightly modified from http://www.food.com/recipe/texas-style-crock-pot-brisket-and-beans-85672 The original recipe was a bit bland

Notes in brackets are ideas for what to do differently next time.

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 [2 t.]
• 1 1⁄2 cups ketchup
• 3 tablespoons Worcestershire sauce [4 T.]
• 1 tablespoon prepared yellow mustard [2 T.]
• 1 ⁄4 cup red wine vinegar [1/2 c.]
• 1 ⁄4 cup brown sugar [1/2 .c]
• 2 cups hot water
• [1 cup. stout]
• [2 T. Cholula]

Preparation

Step 1

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.