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Smoked Brisket Tacos

30 INGREDIENTS • 14 STEPS • 5HRS 30MINS

Smoked Brisket Tacos

Recipe

5.0

3 ratings
Why go out for tacos when you can make the best ones at home? Once you’ve had Smoked Brisket Tacos, you’ll fall in love!
Add to plan
Why go out for tacos when you can make the best ones at home? Once you’ve had Smoked Brisket Tacos, you’ll fall in love!
author_avatar
How to BBQ Right
Hi, I'm Malcom. I'm dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.

5HRS 30MINS

Total Time

$3.60

Cost Per Serving

Ingredients

Servings
12
us / metric
Whole Beef Brisket
6.8 kg
Whole Beef Brisket
All-Purpose Spice Rub
4 Tbsp
All-Purpose Spice Rub
Used Killer Hogs The A.P. Rub
Dark Beer
235 mL
Dark Beer
Beef Broth
475 mL
Beef Broth
Butter
1 Tbsp
Butter
White Onion
1
Small White Onion, chopped
Garlic
4 cloves
Garlic, minced
Chipotle Peppers in Adobo Sauce
4
Chipotle Peppers in Adobo Sauce
Chili Powder
1 Tbsp
Chili Powder
Ground Cumin
1 Tbsp
Ground Cumin
Granulated Garlic
1 Tbsp
Granulated Garlic
Onion Powder
1 Tbsp
Onion Powder
Paprika
1 Tbsp
Paprika
Salt
1 Tbsp
Salt
Fresh Oregano
1 tsp
Fresh Oregano
Chipotle Chili Powder
1 tsp
Chipotle Chili Powder
Ancho Chili Powder
1 tsp
Ancho Chili Powder
Cayenne Pepper
1/2 tsp
Cayenne Pepper
White Corn Tortilla
1 pckg
White Corn Tortillas
Sour Cream
180 g
Sour Cream
Avocado
2
Avocados
Chipotle Pepper
1
Chipotle Pepper
Garlic
3 cloves
Garlic
Lime
1/2
Lime, juiced
Salt
1/2 tsp
Salt
Fresh Cilantro
1 pinch
Fresh Cilantro, finely chopped
Pickled Red Onions
1 pinch
Pickled Red Onions
White Onion
1 pinch
White Onions, diced
Avocado
1 slice
Avocados
Lime
to taste
Limes, freshly squeezed

Nutrition Per Serving

VIEW ALL
Calories
1692
Fat
118.4 g
Protein
109.0 g
Carbs
38.8 g
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author_avatar
How to BBQ Right
Hi, I'm Malcom. I'm dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.

Cooking Instructions

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step 1
Prepare UDS barrel style pit or another indirect smoker for cooking at 275 degrees F (140 degrees C). Add 2 chunks of hickory wood for smoke flavor.
step 1 Prepare UDS barrel style pit or another indirect smoker for cooking at 275 degrees F (140 degrees C). Add 2 chunks of hickory wood for smoke flavor.
step 2
Remove Whole Beef Brisket (6.8 kg) from packaging, remove silver skin from meat side and trim fat to 1/4-inch so the brisket lays flat on cutting surface.
step 2 Remove Whole Beef Brisket (6.8 kg) from packaging, remove silver skin from meat side and trim fat to 1/4-inch so the brisket lays flat on cutting surface.
step 3
For the Mexican Seasoning, combine Chili Powder (1 Tbsp), Ground Cumin (1 Tbsp), Granulated Garlic (1 Tbsp), Paprika (1 Tbsp), Onion Powder (1 Tbsp), Salt (1 Tbsp), Fresh Oregano (1 tsp), Chipotle Chili Powder (1 tsp), Ancho Chili Powder (1 tsp) and Cayenne Pepper (1/2 tsp).
step 4
Season both sides of the brisket with All-Purpose Spice Rub (4 Tbsp) and the Mexican Seasoning.
step 4 Season both sides of the brisket with All-Purpose Spice Rub (4 Tbsp) and the Mexican Seasoning.
step 5
Place brisket on pit and smoke for 3 hours, or until the color of the brisket starts to turn dark.
step 5 Place brisket on pit and smoke for 3 hours, or until the color of the brisket starts to turn dark.
step 6
For the Brisket Jus, melt Butter (1 Tbsp) over medium heat and add White Onion (1) and Garlic (4 cloves). Cook just long enough to sweat the onions then add Chipotle Peppers in Adobo Sauce (4). Use a wooden spoon to break up the peppers, then add Beef Broth (475 mL) and Dark Beer (235 mL).
step 6 For the Brisket Jus, melt Butter (1 Tbsp) over medium heat and add White Onion (1) and Garlic (4 cloves). Cook just long enough to sweat the onions then add Chipotle Peppers in Adobo Sauce (4). Use a wooden spoon to break up the peppers, then add Beef Broth (475 mL) and Dark Beer (235 mL).
step 7
Simmer for 5 minutes but don’t bring the Brisket Jus to boil.
step 8
Place the brisket in a full size aluminum pan and pour in Brisket Jus. Insert a probe thermometer into thickest part of the flat and cover pan with foil. Continue to cook until internal temperature reaches 204 degrees F.
step 8 Place the brisket in a full size aluminum pan and pour in Brisket Jus. Insert a probe thermometer into thickest part of the flat and cover pan with foil. Continue to cook until internal temperature reaches 204 degrees F.
step 9
Remove brisket from pit, vent the steam from the pan, and rest in a dry cooler for at least 2 hours.
step 9 Remove brisket from pit, vent the steam from the pan, and rest in a dry cooler for at least 2 hours.
step 10
Separate the flat and point. Slice flat across the grain into 1/4-inch slices. Shred the point end of the brisket by hand. Reserve the Brisket Jus for added moisture if desired.
step 10 Separate the flat and point. Slice flat across the grain into 1/4-inch slices. Shred the point end of the brisket by hand. Reserve the Brisket Jus for added moisture if desired.
step 11
For the tacos, warm White Corn Tortilla (1 pckg) on the grill or oven.
step 11 For the tacos, warm White Corn Tortilla (1 pckg) on the grill or oven.
step 12
Top each tortilla with a slice of brisket or with shredded point.
step 12 Top each tortilla with a slice of brisket or with shredded point.
step 13
Add Fresh Cilantro (1 pinch), Pickled Red Onions (1 pinch), White Onion (1 pinch), Avocado (1 slice), and Limes (to taste).
step 13 Add Fresh Cilantro (1 pinch), Pickled Red Onions (1 pinch), White Onion (1 pinch), Avocado (1 slice), and Limes (to taste).
step 14
To make Avocado Crema, combine Sour Cream (180 g), Avocados (2), Chipotle Pepper (1), Garlic (3 cloves), Lime (1/2), and Salt (1/2 tsp). Drizzle Avocado Crema on top of tacos. Serve and enjoy!
step 14 To make Avocado Crema, combine Sour Cream (180 g), Avocados (2), Chipotle Pepper (1), Garlic (3 cloves), Lime (1/2), and Salt (1/2 tsp). Drizzle Avocado Crema on top of tacos. Serve and enjoy!

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