Copycat Restaurant Dinner: Sizzling BBQ Beef Brisket Tacos

Allergens

Wheat (for corn tortillas), Gluten (for flour tortillas)

Ingredients

• 1. 2 lbs beef brisket, trimmed of excess fat 2. 1 cup barbecue sauce 3. 1/2 cup apple cider vinegar 4. 1/4 cup brown sugar 5. 1 tbsp chili powder 6. 1 tsp paprika 7. 1 tsp ground cumin 8. 1 tsp garlic powder 9. 1 tsp onion powder 10. Salt and pepper, to taste 11. 8
• 10 corn or flour tortillas 12. Optional: sliced red onions, pickled jalapenos, cilantro leaves, lime wedges

Instructions

1. In a large bowl, mix together barbecue sauce, apple cider vinegar, brown sugar, chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper. Rub the mixture onto the beef brisket and marinate for at least 2 hours or overnight in the refrigerator.
2. Preheat your grill or smoker to 250°F (120°C). Place the marinated brisket on the grill grates, fat side up, and cook until tender, approximately 6 8 hours.
3. When the brisket reaches an internal temperature of 200°F (93°C), remove it from the heat, wrap in aluminum foil, and let rest for about 1 hour before slicing against the grain into thin strips.
4. Heat a grill or pan over medium high heat. Sear the brisket strips quickly on both sides to reheat and develop a smoky crust.
5. Warm the tortillas on the grill or in a pan for 10 20 seconds per side.
6. Assemble the tacos with sliced brisket, red onions, jalapenos, cilantro, and a squeeze of lime juice.

Chef’s Insight

To add an extra smoky flavor, try using mesquite wood chips for grilling or smoking the brisket.

Notes

This recipe is best enjoyed with friends and family while grilling outside, capturing the essence of a Friday-night tailgate or summer barbecue.