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Talk about easy!

My pal Doug from Prather Ranch produces some of the best meat I know. Whether it's beef, pork or even buffalo, I go to Prather first. They sell at a lot of farmers markets and they have a shop in the Ferry Building in San Francisco.

I recently got a large, nearly four pound brisket from them. I sprinkled the meat liberally with Rancho Gordo chile rub (you can use another brand or even better, make your own) and let it sit for about 5 hours, covered and resting in the fridge.

I then put the meat in the crockpot, cut in two pieces in order to fit in the slow cooker with a chopped onion and half a bottle of flat beer. This cooked on low for about 10 hours.

At this point the brisket can be served as a main dish. With leftovers, I heated some Rancho Gordo corn tortillas, added some of the beef, a big dallop of tomatillo salsa and some sprigs of cilantro.

Three brisket tacos made a perfect lunch!