By Kelly Bogard

Okay, I have a confession to make. Last week I ran away.  By that, I mean I went on a vacation.  Yes, I did take D and Butters with me.  And, of course, the week we left Texas for cooler weather, a cool front moved through Waco, too.  We spent the week in Colorado with one of my dear friends from college and her family.  Anna and her family were more than hospitable and the food was amazing.

The evening we got there, I offered to cook.  They reluctantly let me even though I was on vacation from everything, including cooking. I told them it relaxed me.  I ended up making Chicken Rockefeller for 11 people.  The next day, Anna decided to make Brisket Tacos.  I wondered how she would get it done as we had a full day of activities and no grill.  Well, she used a slow cooker, of course.

For Slow Cooker Brisket Tacos, you will need…Slow Cooker Brisket Tacos
1 4-5 lb. beef brisket, butcher trimmed
2 18 oz. bottles sweet and spicy BBQ sauce (I like Stubb’s Sweet Heat BBQ Sauce)
6 oz. French fried onions
2 cups Colby Jack cheese, grated
10-12 flour tortillas

This recipe is outrageously easy. Anna wasn’t sure where the recipe originated, but I want to thank whoever made this recipe first as it is amazing. I was actually surprised I hadn’t heard of it before, especially since Texas is such a big barbecue state.

First things, first. Place a liner in your slow cooker and turn the heat to low. Next, place the trimmed brisket, fat side up, in the bottom of the slow cooker.
Slow Cooker Brisket Tacos

Then, simply cover the brisket with about 1-1/2 bottles of the BBQ sauce and lid. Allow the brisket to cook on low for at least eight hours. You can cook on high for about six hours, but it can sometimes cause the meat to be a bit tougher.
Slow Cooker Brisket Tacos

Once the brisket is cooked through, remove it from the slow cooker and shred with two forks. You can also chop it if you prefer bigger chunks. I like a mixture of both. As you prepare it, place the shredded or cut pieces back in the slow cooker to absorb some of the flavors of the sauce.
Slow Cooker Brisket Tacos

To build the tacos, place a portion of the meat in the bottom of a warmed tortilla, top with French fried onions and grated cheese. Serve the extra BBQ sauce on the side for those who want just a touch more.
Slow Cooker Brisket Tacos

I have to tell you, the taste is amazing but it’s quick, easy and lack of heating up my kitchen sure did help on this one, too. Thanks again to Anna and her family for having us up. I can’t wait to visit you all again. From all of us at Texas Table Top, enjoy!

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Recipe: Slow Cooker Brisket Tacos

Summary: Super easy dinner for the masses

Ingredients

Slow Cooker Brisket Tacos

  • 1 4-5 lb. beef brisket, butcher trimmed
  • 2 18 oz. bottles sweet and spicy BBQ sauce
  • 6 oz. French fried onions
  • 2 cups Colby Jack cheese, grated
  • 10-12 flour tortillas

Instructions

  • Place brisket in slow cooker set on low heat.
  • Pour 1-1/2 bottles BBQ sauce over the brisket and cover with lid.
  • Let cook for eight hours on low or 6 hours on high.
  • Shred or chop the cooked brisket and return to the cooker to get flavor from the heated sauce.
  • Build the taco with beef, French fried onions and grated cheese.
  • Serve with remaining BBQ sauce.

Prep time (duration): 0 hour(s), 5 minutes

Cook time (duration): 8 hour(s), 0 minutes

Number of servings (yield): 6-8

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Kelly Bogard

Food Editor

Kelly Bogard is the official Texas Table Top food editor, chef, food stylist/photographer and more. When she’s not busy cooking up a delicious recipe for Texas Table Top, she and her husband “D” are busy trying to keep up with their daughter “Butters” and enjoy anything outdoors

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