Slow Cooker Brisket Tacos with Mango BBQ Sauce

I love brisket. Always have, always will.  I made my first brisket last year & it was DELICIOUS.  When I found this recipe on Pinterest (where else?) I had to look twice at what I was reading. SLOW COOKER BRISKET?????? I don't know why I thought this was such a novel idea, but I did & I still do.  I NEVER would have thought to make a brisket in my slow cooker even though when I think about it, it makes perfect sense. AND THEN to turn it into TACOS??? Oh, it's cooked in DR. PEPPER. SOLD.

First off, the recipe is so simple, well my version is so simple. The original recipe is from Confections of a Foodie Bride & while I applaud her tenacity for making a homemade Mango BBQ sauce that includes a homemade Mango chutney...I simply do not have the patience for that.  Instead, I bought a Mango-Lime salsa & our favorite BBQ sauce, Sweet Baby Rays, & simply combined the two.  Let me tell you, it was DELICIOUS.  I will definitely be making these again!

Serves: 8-10 Tacos
Cook Time according to Rachel: 8 hours 15 mins
How difficult was this for me? Easy!

2.5-3lb Brisket
1 tsp chili powder
4 cloves garlic, minced
12 oz. Dr. Pepper
8 oz. Brie, thinly sliced
1 cup shredded Monterrey Jack cheese
1 jar mango salsa (see link above for recipe from scratch)
1 jar BBQ sauce of choice
8-10 flour tortillas


Rub meat with salt, pepper, chili powder & garlic.

Place meat in the bottom of your slow cooker. Pour in Dr. Pepper.

Cook Brisket on low for 7.5 hours.
Remove from slow cooker & let rest for 15 mins.

Meanwhile, preheat oven to 350 degrees.
Slice meat against the grain. My brisket just fell apart, so I skipped ahead & just shredded it. 
In a large bowl, combine jar of salsa, BBQ sauce & shredded meat.
On a tinfoil-lined baking sheet, lay out tortillas & spread with brie.

Place a spoonful of meat on top & add shredded cheese.
Bake tacos for 5-10 mins until the cheese melts.

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