1Season the brisket with salt and pepper. Warm the oil in a large, heavy-based skillet over high heat.
2Add the brisket, fat side down, and cook until it’s well browned, 4 to 5 minutes per side.
3Transfer the brisket to a plate.
4Pour the meat drippings into a slow cooker. Add the carrots, mushrooms, and onions.
5Put the browned brisket on top of the vegetables.
6In a medium bowl, combine the coffee, ketchup, chili sauce, honey, Worcestershire sauce, wine, garlic, and soy sauce.
7Pour the mixture over the brisket.
8Cover the slow cooker and cook on low for 8 to 10 hours.
9Remove the meat from the slow cooker and use two forks to pull it apart.
10Return the meat to the sauce, stirring it in to combine.