Smoky Texas Brisket Tacos with Cilantro Lime Slaw

Allergens

Gluten, Dairy, Eggs

Ingredients

• 4 lb beef brisket, trimmed
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 2 tbsp paprika
• 1 tbsp ground cumin
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chili powder
• 1/2 cup apple cider vinegar
• 1/4 cup Worcestershire sauce
• 1/4 cup freshly squeezed lime juice
• 1/4 cup tomato paste
• 1/2 cup beef broth
• 8 large flour tortillas
• 2 cups shredded Monterey Jack cheese
• 2 cups Cilantro Lime Slaw (recipe follows) Cilantro Lime Slaw:
• 4 cups shredded cabbage
• 1/2 cup fresh cilantro, chopped
• 1/2 cup mayonnaise
• 1/4 cup freshly squeezed lime juice
• 1 tbsp sugar
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. In a small bowl, combine the salt, black pepper, paprika, cumin, garlic powder, onion powder, and chili powder. Rub the brisket with this spice mixture and let it sit at room temperature for 30 minutes.
2. Preheat your grill to 250°F (121°C). Place the brisket in a foil pan and transfer it to the preheated grill. Cook for 3 hours, then wrap the brisket tightly in aluminum foil and continue cooking for another 3 hours or until tender.
3. While the brisket is cooking, prepare the Cilantro Lime Slaw by combining shredded cabbage, chopped cilantro, mayonnaise, lime juice, sugar, salt, and black pepper in a large bowl. Refrigerate until ready to serve.
4. When the brisket is done, remove it from the grill and let it rest for 10 minutes. Then, thinly slice the brisket against the grain.
5. Warm the flour tortillas on the grill for about 30 seconds per side.
6. Assemble the tacos by placing a few slices of brisket, shredded cheese, and Cilantro Lime Slaw in each warm tortilla. Fold and serve immediately.

Chef’s Insight

To add a smoky flavor to the slaw, toss it with a splash of barbecue sauce before serving.

Notes

This recipe serves as a copycat version of a famous Tex-Mex restaurant's smoky brisket tacos.