generous splash of liquid smoke
Plop the brisket in the crock-pot and cover with water. Add the liquid smoke and the little package of seasoning that is usually packaged with the meat. Cook 4-5 hours on high or 7+ on low.
Scrape the fat off the brisket. Shred the meat.
Quickly deep fry a white corn tortilla so that it is a bit crispy but still bendable. Salt the tortilla and fold in half. Place meat in the middle, top with cheese, lettuce, salsa, onions, sour cream or whatever else you fancy on your tacos.
My son used to eat about 10 of these things. He and a couple friends could decimate an entire brisket. =P