BBQ Brisket Taquitos

1.) Mix all your dry rub ingredients together.
2.) Cover brisket with your binder of choice. Sprinkle with half the dry rub and massage in. Turn over and repeat on the other side.
3.) Place into a baking dish and cover tightly with foil. Bake at 250°F for roughly 1 hour per pound or until internal temp reaches ~185°F. Remove from oven, flip over, recover with foil, and place back into oven.
4.) Brisket should reach a temp of about 205°F. Pull it from the oven and let it rest.
5.) Sauté your onions in a sauce pan. Once softened, add balsamic vinegar and stir together for a minute. Add your apple cider vinegar and brown sugar. Bring to a simmer, stirring regularly until it thickens to a syrup.
7.) Set brisket aside. Pour the juices into a large liquid measuring cup. Add beef broth to the juice until you get 3 cups total. Add to your simmering sauce pan. Stir until liquid has reduced and thickened. Add ketchup and simmer for a few more minutes.
9.) Brisket should be cool and tender enough to shred by hand. Pour in about 2/3 of your sauce, cheese, cilantro, and mix together.
10.) Place about 1/3 cup into the center of your tortillas and spread meat to edges. Roll tightly and place into a large baking dish. Repeat until meat is gone.
11.) Spray tops of tortillas with nonstick spray and place into oven at 425°F for 20-25 minutes
12.) Enjoy with remaining sauce or with your favorite sides