Thinly slice the onions and celery ribs.

Press the garlic cloves.

Place the sliced onions, celery ribs, and pressed garlic cloves in a 6-quart slow cooker.

Trim excess fat from the beef brisket.

Cut the beef brisket into 3-inch pieces.

In a separate bowl, combine salt and ground chipotle powder.

Rub the brisket pieces evenly with the salt and chipotle powder mixture.

Place the seasoned brisket pieces on top of the vegetables in the slow cooker.

Top with coarsely chopped fresh cilantro.

Cover the slow cooker and cook on HIGH for 6 to 8 hours, or until the brisket pieces shred easily with a fork.

Remove the cooked brisket from the slow cooker.

Cool the brisket slightly.

Using two forks, shred the meat into bite-size pieces.

Serve the shredded beef brisket in flour tortillas.

Add desired toppings such as shredded Mexican cheese blend, sour cream, salsa, and chopped fresh cilantro.

Serve with lime wedges.