Stashcook | Texas Breakfast Tacos

Ingredients

• 2 tsp. smoked paprika
• 1 1/2 tsp. garlic powder
• 1 1/2 tsp. ground cumin
• 1 tsp. chipotle chile powder
• 4 tsp. kosher salt, divided
• 1 (2 1/2-lb.) beef brisket, fat cap trimmed to 1/4- to 1/2-in. thickness
• 1 large (about 11 oz.) white onion, cut into about 1/2-in.-thick slices
• 12 large eggs
• 1/4 cup whole milk
• 1/4 tsp. black pepper
• 1/4 cup (2 oz.) unsalted butter, cut evenly into 4 pieces
• 2 cups Colby-Jack cheese, shredded (about 8 oz.)
• 16 (6-in.) flour tortillas
• 1 cup fresh pico de gallo