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.

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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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

353 calories; 26.6 g total fat; 75 mg cholesterol; 322 mg sodium. 8.9 g carbohydrates; 19.1 g protein; Full Nutrition

Reviews (98)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/14/2007
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. Read More
(150)

Most helpful critical review

Rating: 1 stars
05/10/2008
There is no option to give NO Stars because this one was a total waste. I wasted good money on this cut of meat! I wasted 25 hours of electricity! The meat was burnt on the bottom it was chewy like leather. The only moist part was the FAT on the meat. Now I have to get take-out. I followed the directions to a tee. I used the servings converter to 4 servings for my husband and me. This is the first recipe I've tried on here that I totally hated it! Read More
(59)
111 Ratings
  • 5 star values: 74
  • 4 star values: 14
  • 3 star values: 12
  • 2 star values: 4
  • 1 star values: 7
Rating: 5 stars
11/14/2007
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. Read More
(150)
Rating: 5 stars
11/14/2007
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. Read More
(150)
Rating: 4 stars
07/05/2007
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 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. Read More
(129)
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Rating: 5 stars
05/07/2008
I cooked for only 6 people so my brisket weighed only 2.5 lbs. I adjusted the amounts for everything else to suit the size including the time. I cooked it on high for 2 hours in my crockpot and then I turned it to Low for 6 hours. It was tender and DELICIOUS! Read More
(123)
Rating: 1 stars
05/10/2008
There is no option to give NO Stars because this one was a total waste. I wasted good money on this cut of meat! I wasted 25 hours of electricity! The meat was burnt on the bottom it was chewy like leather. The only moist part was the FAT on the meat. Now I have to get take-out. I followed the directions to a tee. I used the servings converter to 4 servings for my husband and me. This is the first recipe I've tried on here that I totally hated it! Read More
(59)
Rating: 5 stars
06/10/2010
People who are saying that this was burnt and chewy.. listen up! lol you can't reduce the size of the cut to accomodate less people and NOT change the cooking time as well! 1 reviewer wrote that she calculated for 4 people which is only 1.5Lbs of brisket - then it states that she still cooked it for 24 hours!! Of course it was leathery and inedible - reduce the cooking length too!. This is a 5 star recipe when done properly. I did add some chipotle and some hot cayenne sauce to counter the sweetness. Read More
(50)
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Rating: 5 stars
12/24/2008
I have made this twice now. It is one of our favorites! I did not follow recipe on the cooking time. I did not want it to burn! Read More
(49)
Rating: 4 stars
10/21/2007
A very tasty dish that needs to be a little more bold and spicy. I will use this recipe again however I will add some character of my own the next time! I was only serving six people and needed to cut the recipe by 2/3 but it still turned out wonderful. I followed the directions exactly and even used the strongest of coffees you can find here in Italy to cook it in Caffe Kimbo. Very tender very juicy and a excellent base to build from. This could be a definite crowd pleaser when served with the right vinegar condiments. Read More
(36)
Rating: 3 stars
05/11/2008
My son and I couldn't resist making this because of the weird combination of ingredients. It was an interesting experiment lots of fun! Not bad tasting! - but there are much better recipes for beef brisket on this site. Read More
(33)
Rating: 5 stars
10/21/2008
If you follow the directions for this recipe you will be pleasantly surprised. I actually did cook it for the 24 hours on low and my family loved it. Unfortunately there was only a 2.5 lb brisket available but none the less there was none left. I will and have cook this again. Read More
(30)