Description
These Slow Cooker BBQ Beef Brisket Tacos are a flavorful and tender meal perfect for an easy weeknight dinner. The brisket is slow-cooked with a smoky spice rub and tangy barbecue sauce until it shreds effortlessly. Served with warm tortillas, crisp coleslaw, pickled onions, and fresh cilantro, these tacos deliver a delicious combination of savory, sweet, and tangy flavors.
Ingredients
Scale
Beef and Spice Rub
- 3–4 pounds beef brisket, trimmed of excess fat
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Slow Cooker Sauce
- 1 cup barbecue sauce (plus more for serving)
- 1/2 cup beef broth
- 1 tablespoon Worcestershire sauce
Toppings and Serving
- 8 small flour or corn tortillas
- 1 cup coleslaw or shredded cabbage
- 1/2 cup pickled red onions
- Chopped fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Prepare the spice rub: In a small bowl, combine smoked paprika, garlic powder, onion powder, ground cumin, chili powder, salt, and black pepper. Mix well to create an even spice mixture.
- Season the brisket: Rub the spice mixture all over the trimmed beef brisket to fully coat it with the flavors, ensuring it is evenly covered on all sides.
- Set up the slow cooker: Place the seasoned brisket into the slow cooker. Pour barbecue sauce, beef broth, and Worcestershire sauce evenly over the meat.
- Cook the brisket: Cover the slow cooker and cook on low for 8–10 hours or on high for 4–5 hours. The brisket is done when it is tender and shreds easily with a fork.
- Shred the brisket: Remove the brisket from the slow cooker onto a cutting board or large plate. Using two forks, shred the meat into bite-sized pieces.
- Combine shredded meat with sauce: Return the shredded brisket to the slow cooker and stir well to coat the meat thoroughly with the cooking juices and barbecue sauce.
- Warm the tortillas: Heat tortillas on a skillet or microwave until soft and pliable.
- Assemble the tacos: Fill each warm tortilla with a generous portion of shredded brisket. Top with coleslaw or shredded cabbage, pickled red onions, and garnish with chopped cilantro.
- Serve: Serve the tacos with lime wedges and additional barbecue sauce on the side for extra flavor.
Notes
- For a deeper flavor, sear the brisket in a hot skillet for 3–5 minutes per side before placing it in the slow cooker.
- Use either store-bought or homemade barbecue sauce depending on your preference.
- These tacos pair wonderfully with Mexican street corn or black beans for a complete meal.
- To make this recipe gluten-free, use corn tortillas instead of flour tortillas.
