Bbq Brisket Tacos

1. 1

   Spray bowl of 6-to 8-quart slow coker with nonstick cooking spray. Add ketchup, mustard, vinegar, Worcestershire sauce, and garlic; whisk to combine.

2. 2

   Coat brisket on all sides with The Ultimate Rub; add to slow-cooker bowl. Cover and cook on Low 8 hours or until tender but not falling apart.

3. 3

   Transfer brisket to cutting board. With 2 forks, shred meat. Return meat to slow-cooker bowl; stir to coat with sauce.

4. 4

   Serve pulled brisket with tortillas and cilantro leaves, radishes, limes, cheese, and choice of salsa.

5. 5

   Rub: In medium bowl, stir together brown sugar, kosher salt, coriander, cumin, garlic, ginger, paprika, black pepper, and cinnamon. Store in an airtight container or a resealable plastic bag up to 6 months.

6. 6

   For: 1 1/2 pounds steak, use 2 tablespoons.; 1 pound vegetables, use 1 tablespoon.; 2 pounds bone-in, skin-on chicken parts, use 1/4 cup.; 1 pound salmon fillets, use 3 tablespoons.

* Per serving · 4 servings · Values may vary.