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Slow Cooker BBQ Beef Brisket Tacos Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 23 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 7 to 9 hours
  • Total Time: 7 hours 15 minutes to 9 hours 15 minutes
  • Yield: 12 tacos
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Description

Delicious and tender Slow Cooker BBQ Beef Brisket Tacos made with a smoky BBQ spice rub, slow-cooked to perfection, and served with fresh tortillas and flavorful toppings for a perfect taco night.

Ingredients

Brisket and BBQ Sauce

  • 2 ½ pounds beef brisket
  • 1 ½ cups BBQ sauce
  • 12 tortillas (flour or corn)

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

Toppings

  • Chopped cilantro
  • Monterey Jack cheese, shredded
  • Diced red onion

Instructions

  1. Season Brisket: In a small bowl, combine the light brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper to make the smokey BBQ spice rub. Evenly coat the entire brisket with this seasoning mixture, ensuring every side is well covered for maximum flavor.
  2. Add to Slow Cooker: Pour 1 cup of BBQ sauce into the bottom of the slow cooker, spreading it evenly. Place the seasoned brisket on top of the sauce, allowing the meat to absorb the flavors and juices while cooking.
  3. Cook: Cover the slow cooker with its lid and set it to cook on low heat for 7 to 9 hours. This slow cooking process will tenderize the brisket, making it juicy and easy to shred.
  4. Shred or Slice: Once cooking is complete, carefully remove the brisket from the slow cooker and let it rest for about 10 minutes to retain its juices. After resting, shred or slice the brisket into desired pieces.
  5. Assemble Tacos: Warm the tortillas and place a portion of shredded or sliced brisket on each. Top with chopped cilantro, shredded Monterey Jack cheese, and diced red onion. Add additional BBQ sauce if preferred for extra flavor, then serve immediately.

Notes

  • Using a mix of flour or corn tortillas can cater to different tastes and dietary preferences.
  • Letting the brisket rest before shredding helps retain moisture and improve texture.
  • For a spicier version, consider adding some diced jalapeños or hot sauce to the toppings.
  • Leftover brisket can be refrigerated for up to 3 days or frozen for up to 2 months.

Find it online: https://slsrecipes.com/slow-cooker-bbq-beef-brisket-tacos-recipe/