1CupBrisket Marinade Sauce or Liquid Smoke plus 1 Tbsp salt
1Fresh Beef Brisket (3-4 pounds), fat trimmed
20Corn Tortillas (6 inches), warmed
Shredded cheddar cheese, lime wedges, media crema table cream, fresh cilantro leaves, thinly sliced green onions, jalapeno slices and salsaOptional
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.