1. Place brisket in a large roasting pan and cover with water. Cover well and cook for 10 hours (or overnight) on 225 degrees Fahrenheit.
2. Pour off the water, and use 2 forks to shred the meat. Remove any large chunks of fat before shredding, if needed.
3. Mix all sauce ingredients and pour over shredded beef. Gently warm at 225 degrees Fahrenheit for 20 minutes before serving. Serve with Del Campo taco shells and your favorite toppings!