Really liked this one;

Slow Cooker Barbacoa Brisket
Slow cooking tougher cuts of meat, such as beef brisket, gives you a meltingly tender texture. For tacos, serve the saucy barbacoa in tortillas with green and red onion, cilantro leaves, jalapeño slices, and fresh lime wedges.
Yield: Serves 4 (serving size: 1 cup beef mixture)
Total time: 8 Hours, 15 Minutes
Ingredients
1 tablespoon finely chopped fresh oregano
1 tablespoon dark brown sugar
2 tablespoons olive oil
1 tablespoon minced chipotle chiles in adobo sauce
1 tablespoon adobo sauce
1 teaspoon ground cumin
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 garlic cloves, grated
1 pound trimmed beef brisket
2 medium tomatoes, chopped (about 2 cups)
1/2 medium onion, chopped (about 1 cup)
1 red bell pepper, chopped (about 1 cup)
1 jalapeño pepper, seeded and chopped


Preparation
1. Combine first 9 ingredients (through garlic) in a medium bowl, stirring well to combine. Rub mixture into brisket.

2. Arrange tomatoes, onion, bell pepper, and jalapeño in the bottom of a 6-quart slow cooker. Place the brisket on top of vegetables, and drizzle any remaining spice mixture over brisket and vegetables. Cover and cook on LOW for 8 hours.

3. Remove the brisket from the slow cooker, and shred meat with 2 forks. Return brisket to cooker, and toss with the vegetables.

this is correct, use a brisket "flat or "trimmed", smaller cut without all the fat, grease. only neg is they are more expensive.

Look for CHOICE Grade, select is cow meat, heifer, girl, milk cow. , cheap and tough as an old pair of boots. YUK !!!!!
Not a fan of liquid smoke, taste to phony IMO, maybe some smoked sea salt. throw in crimini mushrooms (baby Portabellas) they add liquid. I like fresh turnips, beets, root veggies but that's me, some baby purple and white fingerling potatoes and of course some sweet onions.

a GOOD beef stock, water, Red wine if you please.


sweet cornbread and REAL, room temperature un-salted butter


iced tea.....sweet for me.