Brisket Recipe
slow roasted brisket, shredded lettuce, pico, bbq sauce, flour tortilla
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Toppings and Wraps
Method
Preparing the Brisket
- 1
Season the Brisket
Rub the beef brisket with salt, black pepper, garlic powder, onion powder, and smoked paprika. Ensure the entire surface is well coated.
- 2
Sear the Brisket
In a large skillet over medium-high heat, sear the brisket on all sides until browned, about 4-5 minutes per side.
- 3
Slow Roast the Brisket
Transfer the seared brisket to a slow cooker. Pour the beef broth around the brisket. Cover and cook on low for 8 hours or until the brisket is tender and easily shredded.
Assembling the Dish
- 4
Shred the Brisket
Once the brisket is done, remove it from the slow cooker and shred it using two forks. Return the shredded brisket to the slow cooker and mix it with the juices.
- 5
Prepare the Tortillas
Warm the flour tortillas in a skillet over medium heat for about 30 seconds on each side until soft and pliable.
- 6
Assemble the Tacos
To assemble, place a generous amount of shredded brisket on each tortilla. Top with shredded lettuce, pico de gallo, and drizzle with BBQ sauce.