Press "Enter" to skip to content

Texas Brisket – Slow Cooker


  • 1 cup packed brown sugar
  • 1/4 cup yellow mustard
  • 2 tablespoons ground coffee
  • 2 tablespoons chili powder
  • 2 tablespoons chopped chipotle chile in adobo sauce
  • 1 tablespoon unsweetened baking cocoa
  • 4 teaspoons salt
  • 3 to 4 lb beef brisket


  • Spray 5-quart or larger slow cooker with cooking spray. In small bowl, mix brown sugar, mustard, coffee, chili powder, chipotle chile, baking cocoa and 4 teaspoons salt. Spread over brisket. Place in slow cooker. Cover; cook on Low heat setting 8 to 10 hours.
  • Transfer brisket to cutting board. Allow to cool slightly. Meanwhile, strain sauce through fine-mesh strainer. Discard solids.
  • When cool enough to handle, shred beef using two forks. Discard any remaining fat. Transfer beef and strained liquid back to slow cooker or storage containers.

Be First to Comment

Leave a Reply

Your email address will not be published. Required fields are marked *