Yes, I said shredded brisket tacos recipe. You make it in the crockpot and it’s amazing. If you’re trying to beat the summer heat, just pop the crockpot on the back porch. The recipe works equally well with any cheap roast (pork or beef), so use what’s on sale.
This is brisket y’all. Since I can still buy a big hunk (35 pounds) of brisket for 99cents a pound, I’m going with brisket.
In Texas, that normally means one thing… getting lovingly rubbed with herbs and spices and then sloooowly smoked for hours as the meat is transformed into Texas Bar B Que.
You can always judge a good bbq’d brisket by the line of pink (almost red) that marks the smoke penetration in the meat, the crispy top (bark), and the delicious melt-in-your-mouth goodness that doesn’t even need sauce. (But I put sauce on there anyway, because I want to.)
But sometimes, I manage to sneak some of that lovely brisket meat to use in other ways.
This is about three pounds of brisket meat. If you’re worried about all the fat, the by all means cut it off. Or, leave it on and then drain all the liquid at the end of cooking (before you shred the meat).
I will get a dozen servings off of this one tiny hunk of meat.