1 large sweet onion, thinly sliced
1 beef brisket (2 1/2 to 3 lb)
Salt and pepper to taste
1 bottle (12 oz) chili sauce
1 tablespoon packed brown sugar
2 teaspoon liquid smoke

24 Old El Paso flour tortillas for soft tacos & fajitas (6 inch; (from 8.2-oz package)
1 to 2 cups shredded sharp Cheddar cheese (4 to 8 oz)
1 avocado, pitted, peeled and diced
1 tomato, diced


In 4-quart slow cooker, layer onion slices. Top with beef, fat side up. Sprinkle generously with salt and pepper.
In medium bowl, mix chili sauce, brown sugar and liquid smoke with whisk. Spread over beef.
Cover; cook on High heat setting 4 to 5 hours or on Low heat setting 8 to 10 hours.
Remove beef from slow cooker; place on cutting board. With 2 forks, shred beef. Using slotted spoon, transfer onion to bowl for serving. Return beef to slow cooker; stir.
To serve, spoon beef onto tortillas; top with onion, cheese, avocado, tomatoes and salsa.