I don’t know about you, but I get sticker shock every time I pass the meat department. A few years ago brisket was regularly 0.99 cents per pound if it was bought whole in the cryopack. Then suddenly the price doubled, then tripled, then quadrupled, and yes, even quintupled. Numerous times over the past two years I have refused to buy it.
The meat department’s only saving grace are those bright orange stickers with the words “manager’s special” on them. You probably already know, “manager’s special” is code for “this meat is going to expire today, so we are giving you a great deal on it”. I stop for those bright orange stickers because sometimes there are some real steals on certain cuts of meat. Such was the case with the brisket I bought for this recipe. It sat there in the meat case crying for me to buy it and give it a good home, so I happily obliged.
I have a tried and true favorite brisket recipe, Easy Beef Brisket, which I used to develop this recipe for shredded beef tacos. A slow cooker makes this dinner a cinch, producing a fork tender brisket infused with spicy southwestern flavor. It is great with tacos, enchiladas, tostadas, and taco salads.
The dry rub for this brisket can be adjusted to personal preference. The basic ingredients are things that I keep stocked in my herbs and spices, so it literally only took me minutes to prepare the brisket and get it into the slow cooker.
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