"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." — Ly
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untrimmed beef brisket
strong black coffee
1 (14 ounce) bottle
1 (12 fluid ounce) can
cola carbonated beverage
prepared yellow mustard
liquid smoke flavoring
brown sugar, packed
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.
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!
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.
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!
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!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow-Cooked, Texas-Style Beef Brisket
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 239
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