1. Prepare UDS barrel style pit or other indirect smoker for cooking at 275⁰. Add 2 chunks of hickory wood for smoke flavor.
2. Remove brisket from packaging, remove silver skin from meat side and trim fat to ¼” so the brisket lays flat on cutting surface.
3. Season both sides with Killer Hogs AP rub and Mexican Seasoning (recipe below).
4. Place brisket on pit and smoke for 3 hours or until the color of the brisket starts to turn dark.
5. Place the brisket in a full size aluminum pan and pour in Brisket Jus (recipe below). Insert a probe thermometer into thickest part of the flat and cover pan with foil.
6. Continue to cook until internal temperature reaches 204⁰.
7. Remove brisket from pit, vent the steam from the pan, and rest in a dry cooler for at least 2 hours.
8. Separate the flat and point. Slice flat across the grain into ¼” slices. Shred the point end of the brisket by hand. Reserve the Brisket Jus for added moisture if desired.

For the Tacos

1. Warm corn or flour tortillas on the grill or oven.
2. Top each tortilla with a slice of brisket or with shredded point.
3. Add finely chopped cilantro, Pickled Red Onion, diced white onion, slice of avocado, and squeeze of lime. (Substitute your favorite toppings)
4. Drizzle Avocado Crema (recipe below) and serve.