Slow-Cooked, Texas-Style Beef Brisket72 Reviews
- Prep: 15 min
- Cook: 1 day 1 hr
- Ready In: 1 day 1 hr 15 min
“This slow-cooker recipe comes directly from the heart of a wonderful Texas cook who makes the best brisket in the world! Yay, Papa Louis! He shared it with me years ago, via my sister (his daughter-in-law). I change it from time to time by adding ingredients to make it more Mexican (serve it with tortillas), or leave it as is and serve it with fresh rolls.” - by Ly
Original recipe yields 20 servings
- Place the beef brisket in a large slow cooker with the fat side up. Pour the coffee over the meat. Cook the brisket on LOW for 24 hours.
- Meanwhile, stir together the ketchup, cola beverage, Worcestershire sauce, mustard, liquid smoke, and brown sugar in a bowl until well blended. Refrigerate until needed.
- After 24 hours, remove and discard any fat from the brisket. Use a fork to pull apart and shred the meat. Pour the sauce over the meat, stirring to coat evenly, and cook 1 hour longer.
Amount Per Serving (20 total)
- 353 cal
- 26.6 g
- 8.9 g
Based on a 2,000 calorie diet
Reviews (72)Rate This Recipe
"The best, best barbaque I have ever made. I cut it down to feed 6. Big mistake- this is something you want for leftovers. So good. Didn't change a thing...." See more"
"I did not get to cook for 24 hours, so I started the brisket on high for 4 hours then reduced to low and cooked for another 16 hours. Was very tender. I did use kosher salt and black peppered the meat..." See more before cooking. I also trimmed alot of fat off the brisket. There was still plenty left to flavor it. The sauce was good, but a bit sweet for my family's tastebuds. (I liked it though) 5 stars for my opinion, but gave it 4 because of the opinion of my bunch. I will do it again...but with a different sauce. Also served with kaiser buns and aged swiss cheese slices."
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