Today I’m sharing this recipe for Shredded Tex-Mex Barbecue Beef Sliders, made in my new Slow Cooker. Plus a big Thank you to Hamilton Beach for providing a Set ‘n Forget® 6 Qt. Programmable Slow Cooker With Spoon/Lid to giveaway! (Details at the bottom of the post- giveaway over.)
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?)
I felt incredibly blessed when Hamilton Beach 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.
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.
With my old slow cooker, I would use a separate digital thermometer to make sure any meats had been cooked to the desired temperature. The Set & Forget® 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!
A delicious and easy way to make a Barbecue Brisket!
- 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
- 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 high for 5 to 6 hours or until meat is tender.
- 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.
Enjoy!Like this recipe? Don’t forget to pin it!
Ready for a chance to win the Set ‘n Forget® 6 Qt. Programmable Slow Cooker With Spoon/Lid. Fill out the RaffleCopter form below. US residents only, must be over 18 to enter.
Looking for more Slow cooker ideas? You might also like these:
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