I don’t know about you, but I get sticker shock every time I pass the meat department. While I am not a heavy meat eater, I do enjoy beef , chicken, or pork on occasion. A few years ago brisket was regularly 0.99 cents per pound if it was bought whole in the cryopack. Then, suddenly the price doubled, then tripled, then quadrupled, and yes, even quintupled. Numerous times over the past two years I have refused to buy it.
As I was blitzing through the meat department at a local grocery store recently, a bright orange sticker with the words “manager’s special” caught my attention. You probably already know, “manager’s special” is code for “this meat is going to expire today, so we are giving you a great deal on it”. I stop for those bright orange stickers because sometimes there are some real steals on certain cuts of meat. Such was the case with the brisket I bought for this recipe. It sat there in the meat case crying for me to buy it and give it a good home.
It only took me about half a second to decide what I was going to cook with that brisket, shredded beef tacos! This dinner was amazingly easy to prepare, especially with my handy dandy crock-pot. I’m so glad that crock-pots are back in style.
The dry rub for this brisket can be adjusted to personal preference. The basic ingredients are things that I keep stocked in my herbs and spices, so it literally only took me minutes to prepare the brisket and get it into the crockpot.
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