Truck Stop Brisket Bomb Tacos

Allergens

Soy (from BBQ dry rub)

Ingredients

• 2 lbs beef brisket, trimmed
• 1 cup BBQ dry rub
• 1 large white onion, sliced into rings
• 2 cups coleslaw mix
• 1 ripe avocado
• 1/4 cup sour cream
• 1/4 cup pickle juice
• 2 cups chopped lettuce
• 8 small flour tortillas
• 1 lime, cut into wedges

Instructions

1. Generously season the trimmed beef brisket with the BBQ dry rub, ensuring it is evenly coated on all sides. Wrap in plastic wrap and refrigerate for at least 4 hours or overnight.
2. Preheat your smoker to 250°F (120°C) and smoke the seasoned brisket until it reaches an internal temperature of 203°F (95°C), approximately 6 8 hours. Remove from heat, wrap in foil, and let rest for 1 hour before slicing against the grain.
3. In a large bowl, mix together coleslaw mix, pickle juice, and a tablespoon of your favorite BBQ sauce. Cover and refrigerate until ready to serve.
4. Prepare the avocado spread by combining mashed avocado with sour cream, salt, and pepper in a small bowl.
5. Assemble the tacos: warm tortillas on a grill or in a pan, then layer sliced brisket, coleslaw, avocado spread, pickled onions, and chopped lettuce onto each tortilla. Finish with a squeeze of lime juice.

Chef’s Insight

The balance of smoky brisket, tangy coleslaw, and creamy avocado spread creates a harmony of flavors that will have you craving more.

Notes

Feel free to add hot sauce or jalapeños for a spicy twist.