Pat the brisket dry with paper towels and season evenly on all sides with the salt, chili powder, cumin, smoked paprika, garlic powder, and black pepper.

Place the brisket in the slow cooker and pour 1 cup beef broth around the meat.

Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until the brisket is tender and easily shreds.

Transfer the brisket to a cutting board and rest for 10 minutes.

Shred the meat with two forks, removing excess fat as needed.

Return the shredded brisket to the slow cooker and stir it into the cooking juices to keep it moist until serving.

Pat the brisket dry and season on all sides with the salt, chili powder, cumin, smoked paprika, garlic powder, and black pepper.

Set the Instant Pot to Sauté and heat a small amount of oil. Sear the brisket for 2–3 minutes per side, just until lightly browned.

Turn off sauté mode and add 1½ cups beef broth, scraping up any browned bits from the bottom of the pot.

Lock the lid and cook on Manual / Pressure Cook (High) for 75 minutes.

Allow a 15–20 minute natural pressure release, then carefully release any remaining pressure.

Transfer the brisket to a cutting board, rest for 10 minutes, and shred with two forks.

Spoon some of the cooking liquid over the brisket before serving or store the meat in the juices.

Pour the black beans and their liquid into a small saucepan or cast iron skillet.

Heat over medium heat, stirring occasionally, until warmed through and slightly thickened, about 8–10 minutes.

Remove from heat and sprinkle generously with Cotija or feta cheese.

Warm the rice and transfer it to a serving bowl, fluffing gently with a fork.

Arrange the brisket, rice, and black beans on a large board or tray.

Place the remaining toppings and sauces in small bowls around the board.

Add tortilla chips to fill any open spaces.

Serve family-style and allow everyone to build their own brisket taco bowls.