While on vacation, I was definitely craving some BBQ. We had lots of seafood and southern foods, but the Texas part of me really wanted some BBQ. When I planned my menu for the week, I found this great recipe for Brisket Tacos. I lucked out and found a brisket at HEB that wasn't too big or expensive. I had a hard time at first finding one that would fit in my crockpot. This recipe was super simple and made the house smell great all day long. I made sure to set an alarm to wake up on Sunday because the brisket needed 8 hours to cook and I didn't want to eat dinner really late. I used the recipe as inspiration, but definitely did not follow the recipe perfectly. I rubbed the brisket with my Salt Lick rub, put it in the crockpot on low, and covered it with Dr. Pepper (made with real cane sugar). I let it cook for 8 hours. After 8 hours, I let it sit for 15 minutes and then cut it against the grain. We served our tacos with Rudy's BBQ sauce, shredded Monterrey jack cheese, and cilantro on HEB fresh tortillas. The tacos were delicious. I didn't follow the recipe for the mango BBQ sauce because I don't like mango and I already had a great sauce. Another adaptation might be to add some coleslaw to the taco. These were so good and will definitely be something I make again.

The New Austonian