Description
Enjoy tender, flavorful Slow Cooker BBQ Beef Brisket Tacos perfect for a crowd or a casual dinner. This recipe features a smokey BBQ spice rub and slow-cooked brisket that is shredded and served in warm tortillas with fresh toppings for a delicious and easy meal.
Ingredients
Scale
Brisket and BBQ Sauce
- 2 ½ pounds beef brisket
- 1 ½ cups BBQ sauce
- 1 cup BBQ sauce (for slow cooker base)
Tortillas and Toppings
- 12 tortillas (flour or corn)
- Cilantro, chopped, for garnish
- Monterey Jack cheese, shredded, for topping
- 1 small red onion, diced, for topping
Smokey BBQ Spice Rub
- 1 tablespoon light brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Season Brisket: In a small bowl, combine light brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper to create the smoky BBQ spice rub. Rub the mixture evenly all over the brisket, coating it thoroughly for maximum flavor.
- Add to Slow Cooker: Pour 1 cup of BBQ sauce into the bottom of the slow cooker. Place the seasoned brisket on top of the sauce, ensuring it sits well within the cooker to absorb flavors while cooking.
- Cook: Cover the slow cooker with its lid and cook the brisket on low heat for 7 to 9 hours until it is tender and easy to shred.
- Shred or Slice: Once cooked, carefully remove the brisket from the slow cooker and let it rest for about 10 minutes. After resting, shred the meat with two forks or slice it thinly depending on your preferred taco texture.
- Assemble Tacos: Warm the tortillas in a skillet or microwave, then fill each tortilla with the shredded brisket. Top with chopped cilantro, shredded Monterey Jack cheese, diced red onions, and optionally more BBQ sauce for extra flavor. Serve immediately and enjoy.
Notes
- For best results, allow the brisket to rest before shredding to retain juices.
- Use either flour or corn tortillas depending on your preference or dietary needs.
- Additional toppings like avocado, sour cream, or jalapeños can add extra flavor and texture.
- Leftover brisket can be refrigerated for up to 3 days or frozen for up to 3 months.
- Adjust BBQ sauce quantity to taste, adding more for saucier tacos.
