Memphis Smoked BBQ Brisket Street Tacos

Allergens

Wheat (for those sensitive to gluten in the corn tortillas)

Ingredients

• 2 lbs beef brisket
• 1 cup applewood chips
• 2 tbsp olive oil
• 1 tbsp salt
• 1 tsp black pepper
• 1 tbsp paprika
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground coriander
• 1 tsp chili powder
• 1 cup BBQ sauce (preferably Memphis
• style)

Instructions

1. Prepare the brisket by trimming off excess fat and cutting it into bite sized pieces. Season with salt, black pepper, paprika, cumin, garlic powder, onion powder, ground coriander, and chili powder.
2. Soak applewood chips in water for at least 30 minutes before using them to create a smoky flavor during grilling.
3. Preheat the grill to medium high heat (about 375°F) and place soaked applewood chips on the hot coals or heat deflector plates.
4. Cook the brisket pieces on the grill, turning occasionally, until a deep brown crust forms. This should take about 10 minutes.
5. Cover the grill with a lid and let the brisket cook for an additional 3 4 hours or until it reaches an internal temperature of 200°F. Baste with BBQ sauce every hour to keep it moist and tender.
6. Remove the brisket from the grill and let it rest for about 15 minutes before slicing against the grain.
7. Warm corn tortillas on the grill, about 30 seconds per side.
8. Assemble tacos by placing a generous portion of smoked brisket, coleslaw, and BBQ sauce in each warmed corn tortilla.

Chef’s Insight

To add an extra smoky flavor, grill the corn tortillas directly over the coals before assembling the tacos.

Notes

Pair these tacos with a refreshing beer or a tangy margarita for a complete BBQ experience.