Beef Brisket Tacos

Instructions

1. Prepare the brisket
   Rub the brisket with olive oil, then generously coat with the brisket rub, ensuring all sides are covered. Let it sit at room temperature for 30 minutes to allow the flavors to penetrate the meat.
2. Slow cook the brisket
   Place the seasoned brisket in a slow cooker. Add beef broth to the bottom of the pot. Cover and cook on low for 8 hours, or until the meat is tender enough to shred easily with a fork. For oven method, cook covered at 275°F (135°C) for 6-7 hours.
3. Shred the meat
   Once the brisket is cooked, remove it from the slow cooker and let it rest for 15 minutes. Using two forks, shred the meat along the grain. Return the shredded meat to the slow cooker and mix with some of the cooking liquid to keep it moist.
4. Prepare the toppings
   While the meat rests, prepare all the toppings. Dice the onion, chop the cilantro, slice the avocados, cut the limes into wedges, and have the cheese and salsa ready in serving bowls.
5. Warm the tortillas
   Heat a dry skillet over medium heat. Warm the corn tortillas for about 30 seconds on each side until they become pliable and slightly charred. Keep them warm by wrapping in a clean kitchen towel or aluminum foil.
6. Assemble the tacos
   Place a generous portion of the shredded brisket on each tortilla. Top with diced onion, chopped cilantro, sliced avocado, crumbled cheese, and a spoonful of salsa. Add jalapeño slices for extra heat if desired.
7. Serve and enjoy
   Serve the tacos immediately with lime wedges on the side. Allow everyone to squeeze fresh lime juice over their tacos just before eating for a bright, citrusy finish.