BBQ Smokehouse Lunch: Texas-Style Brisket Tacos with Chipotle Slaw

Allergens

Gluten, Soy, Dairy (Mayonnaise)

Ingredients

• 2 lbs beef brisket
• 1 cup barbecue sauce
• 8 large flour tortillas
• 4 cups shredded cabbage
• 2 chipotle peppers in adobo sauce
• 1/4 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine the brisket, barbecue sauce, salt, and pepper. Marinate for at least 4 hours or overnight in the refrigerator.
2. Preheat your grill or smoker to 250°F (120°C) for indirect cooking.
3. Place the marinated brisket on the grill grates, away from direct heat, and cook for approximately 6 hours or until the internal temperature reaches 200°F (93°C).
4. While the brisket is cooking, prepare the chipotle slaw by mixing the shredded cabbage, chipotle peppers, mayonnaise, apple cider vinegar, sugar, salt, and pepper in a large bowl. Refrigerate until ready to serve.
5. Once the brisket has reached the desired temperature, remove it from the grill and let it rest for about 10 minutes before slicing against the grain.
6. Warm the tortillas on the grill for 30 seconds per side or in a pan over medium heat until soft and pliable.
7. Assemble the tacos by placing a few slices of brisket on each warm tortilla, topping with a generous scoop of chipotle slaw.

Chef’s Insight

Don't be afraid to experiment with different barbecue sauces or additions to the slaw for your personal touch.

Notes

This recipe is best enjoyed with a side of Texas-Style BBQ Beans or Cornbread.