Smoky Texas Brisket Tacos

Discover how to recreate the flavorful and unforgettable experience of a famous Texas BBQ joint's smoky brisket tacos right at home.

Time: Prep: 20 minutes Cook: 4-6 hours Total: 4-6 hours 30 minutes

Servings: 4

Difficulty: Intermediate

Cuisine: American, Texan

Allergens

Gluten (if using flour tortillas), Dairy (queso fresco)

3 lbs beef brisket 1/2 cup smoked paprika 1/4 cup brown sugar 2 tbsp kosher salt 1 tbsp black pepper 1 tbsp ground cumin 1 tsp garlic powder 1 tsp onion powder 1 tsp dried oregano 1 tsp chili powder 8 corn or flour tortillas 2 cups shredded lettuce 1 cup crumbled queso fresco 1/2 cup chopped fresh cilantro 2 limes, cut into wedges 1 recipe Texas
Style BBQ Sauce (recipe below) Texas
Style BBQ Sauce: 1 cup ketchup 1/4 cup apple cider vinegar 1/4 cup brown sugar 2 tbsp molasses 1 tsp Worcestershire sauce 1 tsp liquid smoke 1/2 tsp garlic powder 1/2 tsp onion powder Salt and pepper, to taste

Combine the smoked paprika, brown sugar, kosher salt, black pepper, cumin, garlic powder, onion powder, oregano, chili powder in a small bowl. Rub the mixture onto all sides of the brisket.
Preheat your smoker or grill to 250°F (120°C) and smoke the brisket for 4 6 hours or until tender and reaches an internal temperature of 203°F (95°C). Wrap in aluminum foil if needed.
While the brisket cooks, prepare the Texas Style BBQ Sauce by whisking together all ingredients in a small saucepan. Simmer over low heat for 15 minutes, then set aside.
Once the brisket is cooked, let it rest for 10 minutes before slicing against the grain into thin strips. Toss with half of the BBQ sauce and reheat gently.
Warm tortillas in a dry skillet or on the grill. Top each tortilla with brisket, lettuce, queso fresco, cilantro, pickles, and a drizzle of the remaining BBQ sauce. Serve with lime wedges.

Don't skimp on the rest time for the brisket - it makes all the difference in tenderness.

Don't forget to add the finishing touch - a squeeze of lime juice on top of the tacos.

Replace brisket with pork shoulder or chicken thighs for a different meat option. Use a gluten-free tortilla to make this recipe gluten-free.

For an easier method, slow cook the brisket in a Dutch oven in the oven at 300°F (150°C) for 4-6 hours.

If you don't have a smoker, you can use a grill or an indoor griddle with a wood chip smoker box to achieve a similar smoky flavor.

Store leftover brisket in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving again.

Brisket will keep in the refrigerator for 3-4 days, or can be frozen for up to 3 months.

Serve on a vibrant platter with heaps of brisket strips, pickles, and fresh cilantro, inviting diners to build their tacos.

Per serving (without pickles and lime wedges): Calories 680 kcal, Protein 54g, Fat 32g, Carbohydrates 49g, Fiber 4g, Sugars 17g, Sodium 2050mg