About the Recipe
These slow cooked tacos are insanely delicious, juicy, and super tender. This makes a great game day recipe or perfect for Taco Tuesday.
4-6 pounds beef brisket
2 teaspoons pink salt
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
2 cups barbecue sauce
Corn or flour tortillas
Shredded cheddar cheese
Greek yogurt or sour cream
Extra barbecue sauce or slow cooker brisket sauce
Canned black beans, drained and rinsed
Place wagyu brisket into a gallon bag or large bowl.
Mix spices together and rub all sides of the brisket.
Place the brisket into the refrigerator and let it sit with the dry brine for a few hours or overnight.
Coat the bottom of a large slow cooker with a little bit of your favorite BBQ sauce.
Place brisket fat side up into the slow cooker and pour remaining barbecue sauce over it.
Set the slow cooker on low for 8 hours.
Once it is done, carefully remove the brisket and place on a cutting board. Slice the brisket against the grain, removing any big pieces of fat.
Assemble tacos with sliced wagyu brisket and top with desired toppings.
Option: Skim the fat from the sauce remaining in the slow cooker and reserve to drizzle sauce on top of the brisket or the tacos when serving.