bbq brisket tacos

I originally made this for a little get together during Super Bowl Sunday, but we enjoyed them as sandwiches instead of tacos.  I could only find a large 5 pound brisket, so naturally, we had a lot left over.  I have issues with eating the same thing over and over again, so by the second day of leftovers, I was brisket sandwiched out.  After rummaging through my fridge for a bit, I found that I had an avocado that desperately was wanting to be used.  Thus sparked the idea that I could make tacos from my leftover brisket and I could bring a little bit of Austin home to my kitchen.  Needless to say it was a delicious leftover lunch.

BBQ Brisket Tacos

Ingredients
1 5lb. lean brisket
1 cup water
5 tablespoon red wine vinegar
3 tablespoon Worcestershire sauce
2 teaspoons chili powder
3 cups Williamson Bros. BBQ sauce

1 can low sodium black beans, heated

Whole wheat small/medium tortillas

1 avocado, sliced

Shredded lettuce

2% Mexican cheese

Directions
The directions for cooking the brisket are very similar to those of my BBQ pulled pork sandwiches.  The main differences you will notice, are quantities and cooking time.  If you wish to cook your brisket all day, then please leave it in for 8-10 hours on low.  If you wanted to speed up the process, cook on high for 4-5 hours.

You will notice that I have no specific quantities for the taco makings.  Unfortunately, I was already working with leftovers and so it is difficult to say how much you will need.  If possible, cut the size of brisket to 3 pounds and use the same marinade recipe as the pulled pork.

Heat tortillas for 10-20 seconds in the microwave (I was in a hurry).  Begin to assemble your tacos by putting a couple ounces of brisket in a line down the middle.  Next, spoon a tablespoon or so of black beans on top.  Pour a little heated barbecue sauce over the beans and brisket.  Then add lettuce, cheese, and avocado slices.  Simple as that!  A quick and easy leftover lunch!