Slow Cooker Tex-Mex Barbecue Beef Sliders

These Tex-Mex Barbecue Beef Sliders are tangy with just a bit of kick from the Tex-Mex spices. Since the brisket is cooked in the slow cooker, it is the ultimate set-it-and-forget-it dinner that everyone will love!

Tex-Mex Barbeque Beef

Today I’m sharing this recipe for Shredded Tex-Mex Barbecue Beef Sliders, made in my new Slow Cooker. The flavor of the shredded beef has a smoky sweet flavor from the barbeque sauce and a slightly spicy kick from the chili flavoring. The texture is moist and tender, with just the right amount of fat so that the brisket melts in your mouth.

Slow Cooker Recipes are my favorite!

I’m not sure if you’ve noticed, but I haven’t had a new slow cooker recipe on the blog since February.  We had a little mishap while cleaning the cooking container…  

Yep, it was dropped!  (I’ve been meaning to purchase a replacement insert, but every time I sit down to order it, I keep getting sidetracked.  I wonder how that happens?)

So many reasons I love slow cooker recipes…

• Saves Time and money: Prep your ingredients, toss them into the pot, turn it on, and let it cook all day while you go about your day. You won’t have to stand over a hot stove, checking and stirring. Nothing better than coming home to an already-cooked meal! Plus, you will save so much by not purchasing takeout.
• Healthier Meals: Choose your own ingredients; you can go as healthy as you want to go. 
• Versatile Dishes: A crock pot is perfect for making many different types of dishes, from soups and stews to chili and pot roast. You can also use it to cook chicken and veggies, a breakfast like overnight apple oatmeal and apple butter, or even make desserts like Slow Cooker Apple Crumble.
• Cook once, eat twice: Cook once, eat twice is my favorite kind of dinner recipe. A slow cooker is perfect for cooking a double or triple amount of protein or main ingredient (like ground beef, chicken, pork, or beans) and use it in multiple recipes throughout the week!

Set it and forget it in the Slow cooker

I felt incredibly blessed when Hamilton Beach reached out and asked me if I wanted to try out their new Set & Forget® Programmable Slow Cooker.  Of course I did!  

They even offered a 2nd slow cooker for me to give away on the blog if I liked it. (Which I did – and the giveaway has ended, sorry!)

Liked it?  I big puffy heart loved it!  

This slow cooker is so much nicer than my old one. (My old one was a wedding gift from 1998, so there were no fancy features on it.) This slow cooker has a programmable timer so you can program the cooking time, and the Set & Forget Slow Cooker automatically shifts to keep warm when the cooking time is up. (That really is a fantastic feature for those that work during the day.)

With my old slow cooker, I would use a separate digital thermometer to make sure any meats had been cooked to the desired temperature. This slow cooker comes with a probe/thermometer already built into the machine!  Set the desired temperature, and the slow cooker will change to warm once the temp has been reached.

To test out the slow cooker, I decided to slow-cook a small brisket.  

Love this recipe!  It came out so yummy, kids loved it.

Ingredients needed to make Tex-Mex Barbecue Brisket

• Brisket | about 3.5 lbs brisket. Any larger or smaller, adjust the ingredients accordingly.
• BBQ sauce | You need about 14 oz of whatever your favorite barbeque sauce is. If you have never tried it, I highly recommend Head Country Barbeque sauce. (I only discovered it because my local store was doing a promotion, and I received a free bottle. I prefer the original flavor, but they do have a hot and spicy version that might be great for this recipe. I am a lightweight, so I’ve not tried the hot and spicy, lol.) 
• Onion | Yellow is what I recommend, but white or red works too.
• 1 Envelope Chili Seasoning (as spicy as you like it)
• Worcestershire sauce | Gives the beef a great depth of flavor.
• Minced garlic
• Ground Cumin | Adds traditional Tex-Mex flavor to the beef.

How to make the Brisket

1. Prep. Cut Brisket into smaller pieces if needed to fit into the slow cooker. Place Brisket in the bottom of the slow cooker. Combine the rest of the ingredients in a separate bowl. Pour over Brisket.
2. Slow Cook. Cook the brisket on low for 8 to 10 hours or high for 5 to 6 hours or until the meat is tender and shreds easily.
3. Shred. Remove the brisket from the slow cooker, and use two forks to shred the meat. Remove about a cup of the cooking juice and set aside. Return shredded brisket back to the slow cooker.  If you feel the shredded brisket needs more moisture, add a bit of the reserved cooking juice a few tablespoons at a time until desired “juiciness” is achieved.
4. Serve. Serve over your favorite bun with sliced red onions, pickles, coleslaw, or whatever your favorite barbeque brisket toppings are.

Tips

• Look for a nice well-marbled cut of brisket. Do not be tempted to trim off any fat. The fat really adds to the flavor of the meat.
• If your brisket is large, I recommend cutting it into smaller pieces for even cooking.

Variations

• Add a jar of salsa for an extra kick.
• Leave out the chili and cumin for a barbecue brisket. If you do this, try adding a 1/2 cup of honey for a sweet and smokey flavor.
• Try this beer-marinated version. (This recipe is made with pork, but you can use brisket.
• Serve over baked potatoes instead of on a bun or use as the insides of enchiladas. (This is a perfect cook once, eat twice recipe.)
• If you are low carb, try it with sugar-free bbq sauce and serve it in a love carb tortilla. Yum!

Storage

Store the leftover brisket in a sealed container in the refrigerator for 3-4 days.

To freeze: wrap the meat with plastic wrap and place it in a plastic freezer container. For best results, freeze for 3 months. Thaw brisket in the fridge overnight. 

Faqs

Why is my brisket tough?

If your brisket is still tough and chewy, it most likely needs to cook longer.

Can this Tex-Mex Barbecue beef be made in a pressure cooker?

Yes, check out my brisket in the pressure cooker recipe for cook times.

Can I use other cuts of meat for shredded beef?

Yes, chuck roast, round, or rump roast both work well. You can also switch it up and use a pork shoulder or Boston butt.

Can this recipe be made in advance?

Yes, you can slow-cook the brisket a day or two before serving. I recommend setting aside some of the cooking liquid for adding to the shredded brisket in case it seems dry after reheating.

What to serve with Tex-Mex barbeque beef sliders?

So many options; some of my faves are:

• Coleslaw
• Potato Salad
• Cornbread
• Beans (pinto or baked beans) 
• Green beans
• Fried okra
• Salad

Love Tex-Mex? Be sure to check these recipes out:

• Green Chile Enchilada Soup
• Chicken Tortilla Soup
• Tex-Mex Breakfast Skillet
• Quick And Easy Skillet Enchiladas
• Green Chile Chicken Enchilada Casserole
• Mexican Stuffed Shells

Did You Make These Tex-Mex Barbecue Beef Sliders?

Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating and/or a review in the comments section below. If you share an image on Instagram or Facebook, be sure to tag me and use #scatteredmomrecipes!

Slow Cooker Tex-Mex Barbecue Beef

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• Author: Jamie Sanders
• Prep Time: 20 min
• Cook Time: 5 to 6 hours
• Total Time: 6 hours
• Yield: 10 to 12 sandwiches 1x

Print Recipe

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Description

A delicious and easy way to make a Barbecue Brisket!

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Ingredients

Units USM Scale 1x2x3x

• 3.5 lbs Brisket
• 1 jar (14 oz.) Your favorite BBQ sauce
• 1/2 cup Onion, Chopped
• 1 Envelope Chili Seasoning (as spicy as you like it)
• 2 tbs Worcestershire sauce
• 1 tsp Minced garlic
• 2 Tbs Ground Cumin

Cook Mode Prevent your screen from going dark

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Instructions

• Cut Brisket into smaller pieces if needed to fit into slow cooker, place in the slow cooker.
• Combine all ingredients (except brisket) in a separate bowl.  Pour over Brisket.
• Cook on low for 8 to 10 hours or high for 5 to 6 hours or until meat is tender and shreds easliy.
• Remove brisket, shred.
• Remove about a cup of cooking juice and set aside.
• Return shredded brisket back to slow cooker.  If you feel the shredded brisket needs more moisture, add a bit of the reserved cooking juice a few tablespoons at a time until desired “juiciness” is achieved.

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About the Author

Jamie Sanders is a wife and mom of 2, located in the heart of Texas. She founded Scattered Thoughts of a Crafty Mom in 2011 as a place to share creative ideas and family friendly recipes. Her work has been featured on Martha Stewart, Woman’s World, HuffPost, TODAY, Pioneer Woman, HGTV, CNET, Good Housekeeping, Yahoo, Oprah Daily, and Redbook, plus many other publications. To date, she had given away just under a million free pdf sewing patterns.

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