Ingredients
Scale
- For the Brisket:
- 1 Beef Brisket (Flat or Point cut), approximately 3–4 lbs (1.4 – 1.8 kg)
- 1 tablespoon Olive Oil or Avocado Oil (if searing)
- 1 large Yellow Onion, thinly sliced
- 4–6 cloves Garlic, minced
- 1 cup Beef Broth (low sodium preferred)
- 1.5 cups Your Favorite BBQ Sauce (plus more for serving)
- 2 tablespoons Worcestershire Sauce
- 1 tablespoon Apple Cider Vinegar
- Optional: 1-2 teaspoons Liquid Smoke (if you want extra smoky flavor without searing/smoking)
- For the Spice Rub:
- 1 tablespoon Smoked Paprika
- 2 teaspoons Garlic Powder
- 2 teaspoons Onion Powder
- 1 tablespoon packed Brown Sugar (light or dark)
- 1 teaspoon Chili Powder
- 1 teaspoon Ground Cumin
- 1.5 teaspoons Kosher Salt (or 1 teaspoon table salt)
- 1 teaspoon Black Pepper
- For Serving (Tacos):
- 12–16 Corn or Flour Tortillas (small, taco-sized)
- Suggested Toppings: Shredded Lettuce or Coleslaw (creamy or vinegar-based), Shredded Cheddar or Monterey Jack Cheese, Diced Red Onion, Chopped Fresh Cilantro, Sour Cream or Greek Yogurt, Sliced Jalapeños (fresh or pickled), Avocado slices or Guacamole, Pico de Gallo, Extra BBQ Sauce, Lime Wedges.
Instructions
- Prepare the Brisket: Pat the brisket dry with paper towels. This helps the spice rub adhere better and promotes a better sear if you choose to do that step. If your brisket has a very thick fat cap (over 1/2 inch), trim it down to about 1/4 inch. Don’t remove it all!
- Apply the Spice Rub: In a small bowl, combine all the spice rub ingredients (smoked paprika, garlic powder, onion powder, brown sugar, chili powder, cumin, salt, pepper). Mix well. Generously rub the spice mixture all over the brisket, pressing it into the meat.
- Sear the Brisket (Optional but Recommended): Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Carefully place the brisket in the hot skillet (fat side down first if applicable). Sear for 3-5 minutes per side, until nicely browned. This step adds significant flavor depth (Maillard reaction!) but can be skipped if you’re short on time. Once seared, transfer the brisket to the slow cooker insert.
- Prepare the Slow Cooker Base: Scatter the sliced onions and minced garlic in the bottom of the slow cooker insert. If you didn’t sear the brisket, place it directly on top of the onions and garlic (fat side up is generally preferred in the slow cooker, allowing the fat to render down over the meat). If you did sear, place the seared brisket on top.
- Mix the Cooking Liquid: In a medium bowl, whisk together the beef broth, 1.5 cups of BBQ sauce, Worcestershire sauce, apple cider vinegar, and liquid smoke (if using).
- Slow Cook: Pour the BBQ sauce mixture evenly over the brisket in the slow cooker. Secure the lid. Cook on LOW for 8-10 hours or on HIGH for 4-6 hours. The brisket is done when it is fork-tender and easily shreds. Cooking time will vary depending on the size and thickness of your brisket and your specific slow cooker. Low and slow generally yields the most tender results. Avoid opening the lid frequently, as this releases heat and increases cooking time.
- Shred the Brisket: Carefully remove the cooked brisket from the slow cooker and place it on a large cutting board or in a large bowl. Let it rest for 10-15 minutes – this helps the juices redistribute, keeping the meat moist. Using two forks, shred the beef, discarding any large pieces of fat you don’t want.
- Sauce and Finish: Skim any excess fat from the cooking liquid remaining in the slow cooker, if desired. You can either return the shredded brisket back to the slow cooker and stir it into the remaining juices/sauce, OR you can transfer the shredded brisket to a clean bowl and ladle some of the cooking liquid/sauce over it, adding more of your favorite BBQ sauce until it reaches your desired sauciness. Stir gently to combine. Taste and add a pinch more salt or pepper if needed.
- Warm Tortillas: Just before serving, warm the tortillas. You can wrap them in damp paper towels and microwave for 30-60 seconds, warm them individually in a dry skillet over medium heat, or char them lightly over a gas flame (carefully!).
- Assemble Tacos: Fill the warm tortillas generously with the shredded BBQ brisket. Let everyone add their favorite toppings from the suggested list (or get creative!). Serve immediately.
Nutrition
- Serving Size: One Normal Portion
- Calories: 350-450