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Tex-Mex Beef Barbecues |

Tex-Mex Beef Barbecues

  • Author: Laura


Units Scale
  • 1 fresh beef brisket (31/2 pounds)
  • 1 jar (18 ounces) hickory smoke-flavored barbecue sauce (I used Bulls-Eye)
  • 1/2 cup finely chopped onion
  • 1 envelope chili seasoning
  • 1 Tbsp Worcestershire sauce
  • 1 tsp minced garlic
  • 1 tsp lemon juice
  • 14 hamburger buns, split



  1. 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.
  2. Remove beef; cool slightly. Shred and return to the slow cooker. Heat through. Serve on buns. Yield: 14 servings.
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