Copycat Restaurant BBQ Beef Brisket Tacos
Discover this unforgettable copycat recipe for BBQ beef brisket tacos inspired by a famous restaurant's classic dish, with a creative twist to bring the flavors of Friday-night tailgate parties and secret restaurant hacks to life at home.
Allergens
Wheat (in tortillas), Dairy (cheese)
Ingredients
- 2 lbs beef brisket, trimmed of excess fat
- 1 cup barbecue sauce
- 1/4 cup apple cider vinegar
- 1/4 cup Worcestershire sauce
- 1/4 cup brown sugar
- 2 tbsp chili powder
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- 8 small flour or corn tortillas
- 1 cup shredded cheese (Monterey Jack, Cheddar, or a mix)
- 1/2 cup thinly sliced red onions
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- In a large bowl, whisk together barbecue sauce, apple cider vinegar, Worcestershire sauce, brown sugar, chili powder, smoked paprika, ground cumin, garlic powder, onion powder, salt, and black pepper. Set aside.
- Preheat your grill to medium high heat (about 375°F). Season the beef brisket generously with salt and pepper. Place the brisket directly on the grill grates, fat side up, and sear for 5 minutes per side. Move the brisket to a cooler part of the grill, meat side down, and pour half of the sauce over the top.
- Grill the brisket with the lid closed, basting occasionally with the remaining sauce, until the internal temperature reaches 205°F, about 2 3 hours. Remove from the grill and let it rest for at least 15 minutes before slicing against the grain into thin strips.
- Warm the tortillas on the grill for 30 seconds per side. Assemble tacos with sliced brisket, cheese, red onions, tomatoes, cilantro, and lime wedges. Serve immediately.
Chef’s Insight
Allow the brisket to rest after cooking to keep it juicy and flavorful.
Notes
For a smokier flavor, use a hickory or mesquite wood chip for grilling.