Combine liquid smoke, beer, bay leaves, salt and pepper in a large resealable bag to make marinade.
Add brisket and refrigerate overnight.
Cook brisket and marinade in a Crock Pot on low for 8 hours.
Take out bay leaves and shred brisket.
Add brisket to tortillas shells and add your favorite toppings, avocado, shredded cheese, cilantro, green onions, avocado, sour cream, salsa and lime wedges.