Beef Brisket Tacos

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1 Bottle Beer or Nonalcoholic Beer
1 Cup Brisket Marinade Sauce or Liquid Smoke plus 1 Tbsp salt
2 Bay Leaves
1/2 Tsp Salt
1/2 Tsp Pepper
1 Fresh Beef Brisket (3-4 pounds), fat trimmed
20 Corn Tortillas (6 inches), warmed
Shredded cheddar cheese, lime wedges, media crema table cream, fresh cilantro leaves, thinly sliced green onions, jalapeno slices and salsa Optional

In a large resealable plastic bag, combine the first five ingredients. Add brisket; seal bag and turn to coat. Refrigerate overnight.
Transfer brisket and marinade to a 6-qt. slow cooker. Cook, covered, on low until tender, 8-10 hours. Remove meat; discard bay leaves. Reserve juices in slow cooker. When cool enough to handle, shred meat with two forks. Return to slow cooker.
Using tongs, serve shredded brisket in tortillas. Add toppings as desired.