Nice new name. I'd like to add brisket tacos to the regional thing. I've seen them popping up at almost every tex-mex joint around. To make mine, I trim the fat cap and cube into large cubes so the whole brisket will fit in a large pot. Cover with water, add garlic, an assortment of dried peppers (I'm a huge fan of ancho, guajilla and pasilla combo) salt, pepper and onions and let simmer for 3-4 hours. Remove meat, shred and place on large baking pan and place under broiler to brown a bit and crisp up some of the edges. I like to top with fresh pico de gallo on top of corn tortillas. I've been meaning to buy a bucket of lard to give this a bit of a carnitas spin to it, rather than using water, using the lard.
Another similar dish is barbacoa. Just got back from San Antonio and some of the best real barbacoa in a long time. The stuff up here in Dallas is just seasoned shredded beef, but it doesn't hold a torch to some real cow head.