Tex-Mex Beef Barbecues
1 fresh beef brisket (3-1/2 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 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.