Bbq Brisket Tacos

• 1 cup ketchup
• 3 tablespoons spicy brown mustard
• 3 tablespoons balsamic vinegar
• 1 tablespoon worcestershire sauce
• 3 cloves garlic crushed with press
• 1/4 cup rub The Ultimate
• 1 beef brisket about 3 to 4 lbs
• rub
• 1/4 cup brown sugar be sure to break it up
• 2 tablespoons kosher salt
• 2 tablespoons ground coriander
• 2 tablespoons ground cumin
• 2 tablespoons garlic powder
• 1 tablespoon ground ginger
• 1 tablespoon smoked paprika
• 1 tablespoon black pepper
• 1 teaspoon cinammon

1. Spray bowl of 6-to 8-quart slow coker with nonstick cooking spray. Add ketchup, mustard, vinegar, Worcestershire sauce, and garlic; whisk to combine.
2. Coat brisket on all sides with The Ultimate Rub; add to slow-cooker bowl. Cover and cook on Low 8 hours or until tender but not falling apart.
3. Transfer brisket to cutting board. With 2 forks, shred meat. Return meat to slow-cooker bowl; stir to coat with sauce.
4. Serve pulled brisket with tortillas and cilantro leaves, radishes, limes, cheese, and choice of salsa.
5. Rub: In medium bowl, stir together brown sugar, kosher salt, coriander, cumin, garlic, ginger, paprika, black pepper, and cinnamon. Store in an airtight container or a resealable plastic bag up to 6 months.
6. For: 1 1/2 pounds steak, use 2 tablespoons.; 1 pound vegetables, use 1 tablespoon.; 2 pounds bone-in, skin-on chicken parts, use 1/4 cup.; 1 pound salmon fillets, use 3 tablespoons.

ketchup, brown mustard, balsamic vinegar, worcestershire sauce, garlic, beef brisket, rub, brown sugar, kosher salt, ground coriander, ground cumin, garlic, ground ginger, paprika, black pepper, cinammon

Taken from www.yummly.com/recipe/BBQ-Brisket-Tacos-1176100 (may not work)