Description
These Slow Cooker BBQ Beef Brisket Tacos feature tender, smoky beef brisket slow-cooked to perfection with a flavorful blend of spices and tangy BBQ sauce. Easy to prepare and packed with Tex-Mex flavors, they’re perfect for a comforting meal served in warm tortillas with your favorite toppings.
Ingredients
Scale
Brisket and Seasoning
- 3 pounds beef brisket (trimmed)
- 1 tablespoon olive oil
- 1 tablespoon smoked paprika
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
Sauces and Liquids
- 1 cup BBQ sauce (plus more for serving)
- 1/2 cup beef broth
- 2 tablespoons apple cider vinegar
Tortillas and Toppings
- 12 small corn or flour tortillas
- Optional toppings: coleslaw, pickled red onions, sliced jalapeños, avocado, fresh cilantro, lime wedges
Instructions
- Prepare the Spice Rub: In a small bowl, combine smoked paprika, chili powder, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using. Mix thoroughly to create a uniform spice rub.
- Season and Sear Brisket: Rub the spice mixture all over the trimmed beef brisket evenly. Heat olive oil in a large skillet over medium-high heat and sear the brisket for about 3 to 4 minutes on each side until nicely browned. This step locks in flavors and creates a desirable crust.
- Transfer to Slow Cooker: Place the seared brisket into the slow cooker. In a separate bowl, whisk together BBQ sauce, beef broth, and apple cider vinegar. Pour this mixture over the brisket to infuse moisture and tangy flavor during cooking.
- Slow Cook the Brisket: Cover the slow cooker and cook on low for 8 to 10 hours, or on high for 5 to 6 hours. The meat should become tender and easily shred with forks by the end of cooking.
- Shred and Coat: Remove the cooked brisket from the slow cooker and shred it using two forks. Return the shredded meat back into the slow cooker and stir it into the cooking juices to keep it moist and flavorful.
- Warm Tortillas and Assemble Tacos: Warm your choice of corn or flour tortillas. Fill each tortilla with a generous amount of shredded brisket. Add any optional toppings such as coleslaw, pickled red onions, jalapeños, avocado, or fresh cilantro. Drizzle extra BBQ sauce over the top and serve with lime wedges if desired.
Notes
- For crispier edges on the brisket, spread the shredded meat evenly on a baking sheet and broil for 3 to 5 minutes before serving.
- Leftover brisket makes delicious sandwiches or nachos.
- Use corn tortillas to make this recipe gluten-free.
