- 1 fresh beef brisket (3-1/2 pounds)
- 1 jar (18 ounces) hickory smoke-flavored barbecue sauce
- 1/2 cup finely chopped onion
- 1 envelope chili seasoning
- 1 tablespoon Worcestershire sauce
- 1 teaspoon minced garlic
- 1 teaspoon lemon juice
- 14 hamburger buns, split
- Cut brisket in half; place in a 5-qt. slow cooker.
- In a small bowl, combine the barbecue sauce, onion, chili seasoning, Worcestershire sauce, garlic and lemon juice. Pour over beef. Cover and cook on high for 5-6 hours or until meat is tender.
- Remove beef; cool slightly. Shred and return to the slow cooker; heat through. Serve on buns. Yield: 14 servings.
This recipe pairs well with a light red wine.
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Reviews for Tex-Mex Beef Barbecues
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Very easy and very good
Lynda Zuniga, you mentioned that it was good with ground beef. Can you tell me how much ground beef it used with it?
This is very similar to my shredded pork recipe. I do just cook the pork tenderloin by itself in the crockpot all day, then shred (it is falling apart by then) it in the crockpot, add sauce and cook again all day (or all night) the next day. It is VERY tender that way, but this sounds like it would be a bit easier than making a day ahead.
From the first time I made this, it was a hit with our family. I have made mine with chuck roast and it has worked just as well as brisket.