Texas Brisket Tacos

Instructions

1. Prepare the rub
   In a small bowl, combine salt, black pepper, garlic powder, onion powder, cayenne pepper, and smoked paprika. Mix well to create a uniform spice rub.
2. Season the brisket
   Pat the brisket dry with paper towels. Generously apply the spice rub on all sides of the brisket, pressing it in to adhere to the meat. Let the seasoned brisket sit at room temperature for 30 minutes.
3. Slow cook the brisket
   Place the brisket in a slow cooker, fat side up. Pour beef broth around (not over) the brisket. Cover and cook on low for 8 hours, or until the meat is very tender and easily shreds with a fork.
4. Shred the meat
   Once cooked, transfer the brisket to a cutting board and let it rest for 15 minutes. Using two forks, shred the meat along the grain. Place the shredded meat in a bowl and mix with 1/2 cup of the cooking liquid to keep it moist.
5. Prepare the tortillas
   Heat the corn tortillas on a dry skillet or directly over a gas flame for about 30 seconds per side until they're warm and slightly charred. Keep them warm by wrapping in a clean kitchen towel.
6. Assemble the tacos
   Place a generous portion of shredded brisket on each tortilla. Top with diced onions, chopped cilantro, and a squeeze of lime juice. Add salsa verde and sliced avocado as desired.