Festival Classic Lunch: Texas BBQ Beef Brisket Tacos

Allergens

Wheat (gluten), Soy

Ingredients

• 2 lbs beef brisket, trimmed of excess fat
• 1 cup BBQ rub (brown sugar, paprika, salt, black pepper, garlic powder, onion powder, cumin, chili powder)
• 1 cup applewood smoked BBQ sauce
• 8 small flour tortillas
• 2 cups shredded coleslaw
• 1 avocado, sliced
• 1 lime, cut into wedges
• Fresh cilantro leaves

Instructions

1. Preheat your grill or smoker to 250°F (120°C).
2. Pat the brisket dry and apply a generous layer of BBQ rub, massaging it into the meat.
3. Place the seasoned brisket on the preheated grill, fat side up, and cook for 4 5 hours or until the internal temperature reaches 190°F (88°C).
4. Remove the brisket from the grill and let it rest for 30 minutes before slicing against the grain into thin strips.
5. In a saucepan, heat the BBQ sauce over medium heat until heated through. Add the sliced brisket and toss to coat.
6. Warm the tortillas on the grill for 15 20 seconds per side.
7. Assemble the tacos by layering brisket, coleslaw, avocado slices, and a squeeze of lime juice on each tortilla. Garnish with cilantro leaves.

Chef’s Insight

This recipe captures the essence of a bustling street festival, with smoky aromas, sizzling meats, and vibrant flavors that will keep you coming back for more.

Notes

To achieve a tender and smoky brisket, ensure that the meat cooks slowly over indirect heat.