Rating: 4.5 stars 4.2
113 Ratings
  • 5 star values: 74
  • 4 star values: 14
  • 3 star values: 13
  • 2 star values: 4
  • 1 star values: 8

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.

Recipe Summary

prep:
15 mins
cook:
1 day 1 hr
total:
1 day 1 hr 15 mins
Servings:
20
Yield:
20 servings
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

353 calories; protein 19.1g; carbohydrates 8.9g; fat 26.6g; cholesterol 74.6mg; sodium 322.5mg. Full Nutrition
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