Slow-Cooked, Texas-Style Beef Brisket Recipe - Allrecipes.com
Slow-Cooked, Texas-Style Beef Brisket Recipe
  • READY IN 1+ days

Slow-Cooked, Texas-Style Beef Brisket

Recipe by  

"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 Edit and Save

Original recipe makes 20 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 day 1 hr
  • READY IN

    1 day 1 hr 15 mins

Directions

  1. 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.
  2. Meanwhile, stir together the ketchup, cola beverage, Worcestershire sauce, mustard, liquid smoke, and brown sugar in a bowl until well blended. Refrigerate until needed.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 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.

 
Most Helpful Critical Review
May 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!

 
Jul 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.

 
May 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!

 
Dec 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!

 
Oct 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.

 
May 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.

 
Oct 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.

 

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Nutrition

  • Calories
  • 353 kcal
  • 18%
  • Carbohydrates
  • 8.9 g
  • 3%
  • Cholesterol
  • 75 mg
  • 25%
  • Fat
  • 26.6 g
  • 41%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 19.1 g
  • 38%
  • Sodium
  • 322 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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