Place Brisket fatty side up in a slow cooker. Rub the garlic onto the brisket.
Add 1/4 cup of water to the pan and sprinkle the remaining spices on to the top of the brisket.
Cook for approximately 4-5 hrs on high and turn to low for another 2-3 hours. You can also cook on low for approximately 8-10 hours on low. Time will be dependent on the type of slow cooker that you have. The meat should be easily shreddable with a fork when it is cooked.
Shred the meat with a fork in each hand and stir through the pan juices to serve. You may need to use kitchen scissors to cut the meat into shorter lengths.
Serving Suggestions
Delicious in all Mexican dishes.
Use in tacos, enchilada's, taquito’s, burrito's, tostada’s, Mexican salad/burrito bowls or on top of nachos.
Freeze into individual serves for an easy to assemble Mexican salad.
Omit beef for lamb or pork with similar cooking times.
To get a crispier finish, you can pan fry the beef once cooked and shredded, on medium to high, till cooked as you like it.