0:09
I'm gonna cook this brisket and I'm
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gonna cook a nice pot of pinto beans in
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the crock-pot and this the great part of
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this meal is it can kind of tend to
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itself because I've got a lot of running
0:21
and Aaron said I've got to do so let's
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get started I've got my brisket here and
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I'm gonna put a dry rub on it I've got
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our house seasoning chili powder just a
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little brown sugar not much and a good
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bit of cayenne pepper and onion salt and
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try to wreck I know now all I'm gonna do
0:43
is just mix all this together and create
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my own rub now you can buy these already
0:48
mixed up but they're so easy to make in
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your own kitchen and that way you can
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put your flavors that you are really
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crazy about together oh it smells good I
0:59
love the the chili powder smell
1:01
now we're gonna coat this good Tom told
1:04
me not to be shy all right so I've got
1:08
that side coated food so I'm gonna flip
1:10
him over and coat this other side I'm
1:13
just gonna pour it all alone and rub it
1:16
rub it into him because I want those
1:18
flavors all inside of him just like that
1:22
and you'll see that this was the the fat
1:25
side love that little bit of fat on that
1:27
brisket it's real real rich it's so good
1:31
Tom taught me to cook this at like 250
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degrees 10 to 12 hours well I'm gonna
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cook this in a smoker which has a
1:40
smaller surface so I doubt that I can
1:43
get it as low as 250 but I'm gonna put
1:46
it on the smoker all right now my heat
1:48
force contains charcoal soaked Hickory
1:52
and a pan of water and because the
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smoker has such a small surface it's
1:57
very hard for me to cook this using
2:00
indirect heat because of the compactness
2:03
of the coals so we're gonna see how
2:05
it'll do but I think it's gonna do just
2:07
fine so we'll just put this on the grill
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all right so we're just gonna put this
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on our fire and the secret to cooking
2:18
brisket is low and slow so I'm gonna
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low as I can get it now I'm gonna cook
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this meat for about six hours until it's
2:29
190 degrees and I'll show you a trick
2:33
that Tom showed me when we'll decide
2:36
whether it's ready or not and it's a
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real easy trick all right so that takes
2:43
Oh it'll kind of tend to itself there we
2:46
go the meat was almost so big I think it
2:48
just got caught up under the lid but
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come on back over here with me I'm gonna
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wash my hands all right so I want to
2:54
give my hands a wipe and then we're
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gonna get started on our pinto beans and
2:58
this is another easy dish that's gonna
3:00
take care of itself for the next few
3:02
hours I have been soaking our pintos and
3:06
when I started it was actually covered
3:09
in water those beans have already soaked
3:12
up that water and they've gotten puffy
3:14
on us I'm just gonna drain that water
3:17
out now you can cook your pintos with
3:21
any different seasoning that you want
3:23
you know I'm a ham hock girl and I've
3:26
had it cooking in a saucepan so I've got
3:29
our crock pot ready so all we gonna do
3:32
is take our pinto beans throw them into
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our crock pot and for this amount of
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beans I'm gonna put in 4 cups of water
3:44
1/2 a teaspoon of dried oregano about a
3:48
teaspoon of chili powder and I'm gonna
3:54
start with like a teaspoon of house
3:56
seasoning now I'm gonna take this
3:58
seasoned water and add it to the crock
4:03
pot so you might want to hold back you
4:06
saw me put 4 cups of water in it I would
4:09
probably hold back and use this water
4:12
first and then if it needs any more at
4:15
you can add additional water but I'm
4:19
just gonna let those cook away I think
4:21
the only thing this pot needs now is an
4:23
onion and I'm gonna just paddle this
4:26
onion and throw it over in there or you
4:28
could just throw your onion in there
4:29
hole it really doesn't matter the main
4:32
thing is onions and pinto beans go
4:35
together so just make
4:37
sure that you have your onion in your
4:39
pot all right so we've got our onion in
4:43
there so that pots ready so like I said
4:47
I'm gonna be real optimistic I'm
4:49
bringing my platter with me hoping it's
4:52
gonna be ready oh it looks like a beauty
4:56
now Tom told me when I think my briskets
4:59
ready to run my knife up under it you
5:04
can see it wanting to bend domi in the
5:06
middle and he said when it wants to bend
5:09
like that that it should be nice and
5:11
done so I'm gonna try to I may have to
5:14
get the tongs for this so here we go Oh
5:22
doesn't that look good all right now I'm
5:27
gonna bring it back up here and we're
5:30
gonna let it just sit out and rest for a
5:32
few minutes before we cut it I want to
5:34
bowl up some of these beans that looks
5:40
so good well then I'm gonna pull me off
5:43
some of that ham there's nothing like a
5:46
little ham hock in with your beans all
5:53
right we're getting closer to tasting
5:55
and I'm getting closer and closer to
5:57
getting the food to the men and these
6:01
beans don't need a thing but I'll still
6:05
just dress them with a little parsley
6:07
just to make them look good and I save
6:12
and I can't hardly wait to cut into this
6:15
and see what it's like so y'all ready oh
6:17
my goodness look at that look at the
6:22
juice coming out of it I don't think
6:24
I'll ever be frightened of cooking
6:27
brisket ever again and y'all noticed
6:30
that I'm cutting it against the grain if
6:33
you didn't you wouldn't be able to chew
6:35
this meat it would be so tough and you
6:39
can see how the the top of it is turning
6:42
a little pink and that's from the smoke
6:45
oh my goodness I'm so proud of it y'all
6:48
this looks so good I don't
6:50
think I'm gonna bother putting me a
6:51
little plate together I think I'm just
6:54
gonna eat it like it is cuz I got to get
6:56
this down to those men quickly out of
7:07
y'all gotta go to the store we'll get
7:09
you a brisket and cook it you're gonna
7:12
in the dry rub it has just enough heat
7:14
in it from the red pepper then it's got
7:17
a nice little bite to it is wonderful
7:20
now these beans mmm these pinto beans
7:27
are so good now if you don't have a
7:29
crock pot and you can cook them on top
7:31
of the stove either way they're
