Tennessee Whiskey BBQ Beef Brisket Tacos

Allergens

Wheat (in corn tortillas)

Ingredients

• 2 lbs beef brisket 1 cup Tennessee whiskey 1 cup BBQ sauce 1/2 cup apple cider vinegar 1/4 cup brown sugar 1/4 cup Worcestershire sauce 1/4 cup molasses 1/4 cup ketchup 1/4 cup water 8 corn tortillas 1 small red onion, thinly sliced 1 jalapeño, thinly sliced 1 cup cilantro leaves 1 lime, cut into wedges

Instructions

1. In a large saucepan, combine the whiskey, BBQ sauce, apple cider vinegar, brown sugar, Worcestershire sauce, molasses, ketchup, and water. Bring to a simmer over medium heat, then reduce heat to low and let it cook for 10 minutes.
2. Preheat your grill to medium high heat (about 350°F).
3. Place the brisket on the grill, fat side up, and cook for about 3 minutes per side, until a deep crust forms. Remove from grill and let it rest for 10 minutes.
4. Slice the brisket against the grain into thin strips. Add the sliced brisket back to the saucepan with the sauce and let it cook for an additional 2 hours or until the meat is tender.
5. Assemble your tacos by placing a generous portion of the whiskey BBQ beef on each corn tortilla, then top with red onion, jalapeño slices, and a few cilantro leaves. Squeeze a lime wedge over the top for added zest.

Chef’s Insight

To ensure tender and juicy beef, allow the brisket to rest before slicing it against the grain.

Notes

Feel free to add or subtract toppings according to your preferences.