Fire-Roasted Texas Brisket Tacos

Allergens

Wheat (in flour tortillas)

Ingredients

• 4 lbs beef brisket, trimmed 2 tbsp kosher salt 1 tsp black pepper 2 tbsp paprika 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp ground cumin 1 tbsp chili powder 1/2 cup apple cider vinegar 3 cups beef broth Flour tortillas, for serving Toppings: shredded lettuce, diced tomatoes, sliced red onions, avocado slices, sour cream, and fresh cilantro

Instructions

1. Preheat your BBQ smoker to 250°F.
2. In a small bowl, mix together salt, black pepper, paprika, garlic powder, onion powder, ground cumin, and chili powder. Rub the spice mixture evenly over the brisket.
3. Place the brisket in the preheated smoker and cook for 1 hour. Mop with a mix of apple cider vinegar and beef broth every 30 minutes. Continue cooking until the internal temperature reaches 205°F, approximately 6 to 8 hours.
4. Wrap the brisket in heavy duty aluminum foil with some of the juices from the smoker, and return it to the smoker for an additional 1 to 2 hours until the internal temperature reaches 205°F.
5. Remove the brisket from the smoker and let it rest for about 30 minutes before slicing against the grain.
6. Warm the flour tortillas on the BBQ grill for 30 seconds per side.
7. Assemble the tacos with sliced brisket, desired toppings, and a drizzle of your favorite barbecue sauce or salsa.

Chef’s Insight

Marinating the brisket overnight can enhance its flavor.

Notes

Serve with a side of BBQ beans and coleslaw for a complete meal.