Slow-Cooker Brisket Burnt-End Beans with Molasses Step-by-step instructions

Before you start

Before you start, cut the brisket point into 1-inch cubes, removing any large pieces of fat if desired. Dice the bacon into small pieces. Rinse the dried pinto beans under cold water and pick out any debris.

Dice the jalapeños, removing seeds if you prefer less heat. Prepare the smoky BBQ broth by mixing beef broth with a few drops of liquid smoke. Have all your ingredients measured and ready to go—this recipe comes together in just 15 minutes of prep.

Instructions

Layer and Cook

1. 1Layer the Ingredients
   Place the cubed brisket point into the slow cooker. Add the diced smoky bacon, dried pinto beans, dark molasses, brown sugar, diced jalapeños, and smoky BBQ broth. Stir gently to combine everything evenly, making sure the beans and meat are submerged in the liquid.
   Look for All ingredients are layered and well combined in the slow cooker.
   Tip If the brisket cubes are very large, cut them into smaller 1-inch pieces for even cooking.
2. 2Cover and Cook
   Cover the slow cooker with the lid and set it to LOW. Cook for 8 hours, without lifting the lid, until the brisket cubes are fork-tender and the beans are creamy and fully cooked. The mixture should be thick and bubbly. Let it rest for 3 minutes before slicing.
   Look for After 8 hours, the brisket cubes are tender and the beans are soft.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist the urge to open the lid during cooking—each time releases heat and extends cooking time.

After layering all ingredients, the slow cooker should look colorful and aromatic, with the molasses and brown sugar starting to dissolve.

As it cooks, the kitchen will fill with the sweet, smoky scent of bacon and BBQ. After 8 hours, the beans will be tender, and the brisket will be fork-tender, with the sauce thickened and bubbling around the edges.

Shred and Thicken

3. 3Shred the Brisket
   Once the brisket is fork-tender, use two forks to shred the meat into chunky, pillowy pieces. Stir the shredded meat back into the bean mixture. If the mixture seems too thin, cook uncovered on HIGH for 15-20 minutes to thicken.
   Look for The brisket shreds easily and the sauce has thickened slightly.
   Tip Shredding the meat while it's still warm makes it easier to pull apart.

At this stage, the brisket should easily pull apart into chunky, tender strands. The beans will be soft and creamy, and the liquid will have reduced to a rich gravy. If the mixture is too soupy, let it cook uncovered on HIGH for a few minutes. The texture should be thick enough to coat a spoon but still saucy enough to soak into cornbread.

Serve

4. 4Serve and Enjoy
   Ladle the smoky cowboy brisket burnt-end beans into a cast-iron skillet or serving bowls. Serve hot, alongside warm honey cornbread if desired. The beans should be thick and rich, with tender chunks of beef in every bite.
   Look for The beans are glossy and thick, with tender brisket pieces.
   Tip For a true Texas presentation, serve in a cast-iron skillet straight from the oven.

The finished dish should be a deep brown, glossy stew with tender chunks of beef and creamy beans. The aroma is intoxicating—smoky, sweet, and slightly spicy. Serve it hot, ladled into bowls or a cast-iron skillet, with cornbread on the side. The sauce should be thick and cling to each ingredient, delivering a burst of flavor in every bite.

Common mistakes

One common mistake is lifting the lid too often during cooking. Each time you open the slow cooker, heat escapes and you add 20-30 minutes to the cooking time. Another mistake is using lean beef that dries out—brisket point or chuck roast are essential for tender results.

Also, don't skip the bacon; it adds essential smokiness and depth. Finally, be patient: 8 hours on LOW is non-negotiable for the meat to become truly tender.

How to tell it’s done

The dish is done when the brisket cubes are fork-tender and shred easily with a fork. The beans should be soft and creamy, with no chalky texture. The sauce should be thick and glossy, coating the back of a spoon.

If the sauce is too thin, cook uncovered on HIGH for 15-20 minutes to reduce. The internal temperature of the beef should read at least 145°F (63°C) for safe consumption, though it will be much higher after 8 hours of slow cooking.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest