Step 1

Mix all your dry rub ingredients together.

Step 2

Cover brisket with your binder of choice. Sprinkle with half the dry rub and massage in. Turn over and repeat on the other side.

Step 3

Place into a baking dish and cover tightly with foil. Bake at 250°F for roughly 1 hour per pound or until internal temp reaches ~185°F. Remove from oven, flip over, recover with foil, and place back into oven.

Step 4

Brisket should reach a temp of about 205°F. Pull it from the oven and let it rest.

Step 5

Sauté your onions in a sauce pan. Once softened, add balsamic vinegar and stir together for a minute. Add your apple cider vinegar and brown sugar. Bring to a simmer, stirring regularly until it thickens to a syrup.

Step 6

Set brisket aside. Pour the juices into a large liquid measuring cup. Add beef broth to the juice until you get 3 cups total. Add to your simmering sauce pan. Stir until liquid has reduced and thickened. Add ketchup and simmer for a few more minutes.

Step 7

Brisket should be cool and tender enough to shred by hand. Pour in about 2/3 of your sauce, cheese, cilantro, and mix together.

Step 8

Place about 1/3 cup into the center of your tortillas and spread meat to edges. Roll tightly and place into a large baking dish. Repeat until meat is gone.

Step 9

Spray tops of tortillas with nonstick spray and place into oven at 425°F for 20-25 minutes

Step 10

Enjoy with your remaining sauce or with your favorite sides