Smitten Kitchen's Southwestern Pulled Brisket
This is a classic. I make this several times a year. It's a great one to make in the crock pot on Sunday or Monday and then we eat tacos for dinner all week long. Each night I take some bagged coleslaw, add in some chopped cilantro and add either this dressing or just some olive oil and lime juice. Then we make tacos with the meat, coleslaw, and pickled onions in flour tortillas for Sam and corn tortillas for me. Delicious!
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