Add ingredients for brisket into 6 – 8 quart capacity slow cooker. Cook on low setting for 10 hours. Remove brisket from cooking juices and strain out onions and peppers. Chop of onions and peppers, set aside. Cut excess fat of brisket and use fork or fingers to shred beef. Stir back in onions and peppers.
For Spicy Watermelon BBQ Sauce:
Prepare BBQ sauce by adding all ingredients together in medium sauce pan. Bring to boil over medium-high heat and reduce to low. Simmer for 20 minutes. Pour desired amount over beef, remainder may be stored in the refrigerator for a week. Makes about 2 cups.
For Picked Rind Relish:
To make relish, toss together all ingredients in medium bowl. Refrigerate until ready to use.
To serve, place sauced, shredded brisket in tortilla. Top with relish and queso fresco.