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Beef Brisket Soft Tacos

From Statesboro Market2Go

<p>Mix and match the fillings to create your perfect blend! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (modified slightly) (Entered by Ariana Giddens)
Serves: 10

1 12 ounce bottle Beer (alcoholic or nonalcoholic)
1 cup Liquid smoke
1 tablespoon Salt
2 Bay leaves
1/2 teaspoon Salt
1/2 teaspoon Pepper
A 3 or 4 pound Beef brisket (fat trimmed)
20 6 inch Tortillas (warmed)
Fillings such as:
Shredded cheddar cheese
Lime wedges
Sour cream
Fresh cilantro leaves
Green onions (thinly sliced)
Jalapeno slices
Or other types of sliced peppers
Tomatoes (diced)
And/or salsa

Step by Step Instructions
  1. Mix the liquid smoke & salt together. Combine the Beer, liquid smoke mixture, bay leaves, salt, and pepper in a suitably sized resealable plastic bag, then add the brisket. Seal the bag and coat the brisket. Refrigerate overnight.
  2. Transfer the brisket & marinade to a 6 quart slower. Cover and cook on low for 8 to 10 hours. Take the brisket out of the cooker, then discard the bay leaves, but leave the liquid in the slow cooker.
  3. Once cooled, shred the brisket using 2 forks. Return the shredded meat to the slow cooker to reheat. Serve the shredded brisket in tortillas with fillings of choice.