Place all ingredients in a crock pot on low for 5 hours. Add ground beef. Sauteé red onion in olive oil until carmelized a bit, add to crock pot. Continue cooking in crock pot on low for several more hours.
Cook bacon in heavy large skillet over medium heat until crisp; drain. Crumble bacon into medium bowl; stir in spinach and next 5 ingredients. Heat 1 tortilla in large skillet over high heat until warm and pliable, about 1 minute per side. Transfer to work surface. Spread 1/3 of filling over tortilla, leaving ½” border. Roll up tightly, enclosing filling. Wrap in plastic. Repeat with remaining 2 tortillas and filling. Chill until filling is firm, at least 1 hour or up to 4 hours. Preheat oven to 400 degrees. Remove plastic, slice off unfilled ends of rolls. Cut rolls crosswise on slight diagonal into ¾” thick slices. Arrange on large baking sheet. Bake until heated through, about 7 minutes. Makes 30.
Mix all ingredients except beef. Spread ½ mixture on a Pyrex baking dish. Add brisket. Pour remaining ½ mixture over brisket. Cover and bake 3 ½ hours at 325 degrees. Cool. Slice thin. Serve alone or on buns as a sandwich.