Description
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.
Ingredients
- 8 pounds untrimmed beef brisket
- 1 cup strong black coffee
- 1 (14 ounce) bottle ketchup
- 1 (12 fluid ounce) can cola carbonated beverage
- 3 tablespoons Worcestershire sauce
- 3 tablespoons prepared yellow mustard
- 2 tablespoons liquid smoke flavoring
- 2 tablespoons brown sugar, packed
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 1 day
Total Time: 1 day
Servings: 20