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Cooks Note: This makes a lot of meat for tacos, enchiladas, taco salads, etc.
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It is great served at, oh ... say, any upcoming TV sports events.
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Leftover brisket can be portioned out and easily frozen in airtight containers for later use.
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Mix the dry rub ingredients together in a small bowl.
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Divide the mixture in half and set both sections aside.
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Using half of the dry rub, rub both sides of the brisket with it.
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Save the other half of the rub for adding to the brisket at the end of the cooking time.)
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Cut brisket in half crosswise so that it will fit into the crockpot.
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Place some of the onions and garlic on the bottom of the crockpot.
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Lay the brisket on top of the onions and garlic.
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Scatter the remaining onions and garlic over the brisket.
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I separated some of the onion layers and broke off pieces of the garlic so that there would be more pieces for flavoring the meat.
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I also put some of the onion and garlic pieces between the overlapping pieces of brisket.
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Pour 1/2 cup of water around the edges of the brisket.
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Put lid on crockpot and cook brisket on low for 8-10 hours.
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Then remove brisket from the crockpot.
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Allow it to cool for a few minutes, then shred it with two forks.
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The brisket literally falls apart at this point.
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If desired, do a quick rough chop of the meat to cut it into smaller bite-sized pieces.
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Remove the onions and garlic from crockpot.
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Leave about 2 cups of the juices in the bottom (it doesnt have to be exact, but dont leave more than 2 cups of juices behind).
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Return meat to crockpot and sprinkle with remaining rub.
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Toss to coat well.
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Turn crockpot to high and allow the meat to get hot again.
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In the meantime prepare desired accompaniments for the tacos.
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Taste and adjust brisket seasonings prior to serving.
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If you prefer more heat, add more chipotle chile powder.
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You may also prefer a saltier flavor, so add a little more salt.
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May be served directly from crockpot or removed, drained and put into a separate serving dish.
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(Please note: the cooking liquid helps to keep the meat from drying out so if you store or freeze some of it for later, add some of the liquid into the container.)
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Serve with flour tortillas and taco toppings such as diced tomatoes, shredded lettuce or cabbage, black olives, salsa, grated cheese, sour cream or guacamole.
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Cooks Note: If you prefer a few crispy parts to the brisket, simply put shredded meat on a large baking pan and put it under the broiler.
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Broil until it sizzles and you can see a few pieces with some char on them.
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Remove from oven, stir, repeat.
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Dont over-do it with the crispy bits or else the meat will be too dry.
