Brisket Tacos

There is a taco joint just down the road from us. They serve several different tacos, all good. My favorite is called barbacoa. Now, true barbacoa is made by cooking a cow's head.  I think they are using brisket for theirs, and frankly, I like that better than a cow's head. This is a pretty close copy of what they are serving.

Trim a brisket of ALL the fat.

 Rub liberally with Worchestershire and then with Frank's Hot sauce (or Crystal). Then apply a generous coating of  Matt's Rub. Do both sides.

Cook over indirect heat ( I use Big Green Egg with an inverted platesetter ) at 180 degrees for 4 hours. Apply another coat of Worchestershire, wrap tightly in aluminum foil, and cook another 4 hours at 180 degrees.  Remove from heat and let rest for 20 minutes before slicing.  Its great brisket just like that..

For tacos, chop the meat  and mix with Mexican Barbecue Sauce.  Serve with corn tortillas, chopped onion and cilantro......

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