Juicy, smoky beef brisket that's fall apart tender and great for making tacos!
Total Time
6hr
0.0
0 Ratings
Author: Smoky Ribs BBQ
Servings:
8
Ingredients
•
1
(5 lb)
Beef Brisket
•
to taste
Salt
•
to taste
Ground Black Pepper
•
4
cups
Beef Broth
•
1
Tbsp
Worcestershire Sauce
•
1
tsp
Ground Cumin
•
1
tsp
Chipotle Chili Powder
•
1
Yellow Onion
, quartered
•
5
cloves
Garlic
•
1
Poblano Pepper
, roughly chopped
•
1 1/2
Tbsp
Fresh Cilantro
, chopped
•
2
Bay Leaves
•
6
Small Corn Tortillas
•
to taste
Pico de Gallo
•
to taste
Cotija Cheese
•
to taste
Fresh Cream
•
to taste
Fresh Cilantro
, chopped
•
to taste
Limes
, juiced
Cooking Instructions
1.
Season the Beef Brisket (1) with Salt (to taste) and Ground Black Pepper (to taste) on both sides.
2.
Place fat side down on your smoker for 2 to 3 hours at 250 degrees F (120 degrees C).
3.
Remove from the smoker and place it in a large pan.
4.
To make braising liquid, in a large container combine the Beef Broth (4 cups), Worcestershire Sauce (1 Tbsp), 1/2 teaspoon of Salt (to taste), Ground Black Pepper (to taste), Ground Cumin (1 tsp), Chipotle Chili Powder (1 tsp), Bay Leaves (2), Yellow Onion (1), Garlic (5 cloves), Poblano Pepper (1) and Fresh Cilantro (1 1/2 Tbsp). Mix well.
5.
Pour liquid into braising pan with brisket. Wrap the pan with aluminum foil tightly and place back into the smoker for about 3 hours at 325 degrees F (160 degrees C).
6.
Remove the pan and take off the foil wrap once the meat reaches an internal temperature of 215 degrees F (100 degrees C).
7.
While the meat cools, heat up the Small Corn Tortillas (6).
8.
Tear the brisket apart and place on tortillas. Top with Pico de Gallo (to taste), Cotija Cheese (to taste), Fresh Cream (to taste), Limes (to taste) and Fresh Cilantro (to taste). Enjoy!
Nutrition Per Serving
CALORIES
450
FAT
11.4 g
PROTEIN
70.3 g
CARBS
15.1 g
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