Brisket Tacos

This brisket recipe is from Jon's mom, Sue, and every time we make it we get RAVE reviews. 

Brisket

1 1/2 tsp Salt

1 1/2 tsp Pepper

2 TBSP Chili Powder

1 tsp Crushed Bay Leaves

2 TBSP Liquid Smoke (original or mesquite)

4 lbs. Beef Brisket

For the Tacos

Flour Tortillas

1-2 Ripe Avocados, diced

1 Small White Onion, finely chopped

1 Bundle of Fresh Cilantro, finely chopped

Shredded Mexican Cheese

Combine salt, pepper, chili powder, an bay leaves in small bowl. Rub the liquid smoke on both sides of the brisket and place in a large roasting pan, fat side up. Sprinkle the dry season mixture on top. Cover tightly and bake for 4 hours at 325 degrees. 

Shred the cooked beef and place on tortillas. Assemble tacos to taste.