Sizzling Smokehouse BBQ Beef Brisket Tacos

Allergens

Wheat (in the flour tortillas)

Ingredients

• 3 lbs beef brisket
• 2 cups barbecue sauce
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tbsp paprika
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp ground black pepper
• 8
• 10 flour or corn tortillas, warmed
• 2 cups coleslaw mix (pre
• made)
• 1/4 cup pickled red onions

Instructions

1. In a large bowl, combine barbecue sauce, brown sugar, apple cider vinegar, Worcestershire sauce, paprika, chili powder, ground cumin, and ground black pepper. Mix well to create the brisket marinade.
2. Trim any excess fat from the beef brisket, then rub the entire surface of the meat with the marinade, ensuring even coverage. Wrap the brisket in plastic wrap and refrigerate for at least 4 hours or overnight for optimal flavor infusion.
3. Preheat your smoker or grill to 250°F (120°C). Place the seasoned brisket on the grate, close the lid, and smoke cook for 8 10 hours, until it reaches an internal temperature of around 200°F (93°C).
4. Remove the brisket from the smoker or grill and let it rest for at least 30 minutes before slicing against the grain into thin strips.
5. To assemble the tacos, place a few slices of brisket on each tortilla, followed by coleslaw mix and pickled red onions. Fold in half and serve immediately.

Chef’s Insight

The key to tender, succulent brisket is patience - allow it to slow cook for the perfect texture.

Notes

Adjust the BBQ sauce and spice levels to your preferred taste.