Texas Smokehouse Brisket Tacos

Allergens

Soy (in barbecue sauce)

Ingredients

• 2 lbs beef brisket 1 cup barbecue sauce 1/4 cup apple cider vinegar 1/4 cup brown sugar 1 tbsp Worcestershire sauce 1 tsp chili powder 1 tsp paprika 1 tsp garlic powder 1 tsp onion powder 1 tsp salt 1 tsp black pepper 12 corn tortillas 1 cup shredded cheese (optional) 1 cup sliced jalapeños (optional) 1/2 cup chopped cilantro (optional)

Instructions

1. In a large bowl, mix together barbecue sauce, apple cider vinegar, brown sugar, Worcestershire sauce, chili powder, paprika, garlic powder, onion powder, salt, and black pepper. Set aside.
2. Preheat your grill to medium high heat (around 350°F).
3. Place the beef brisket on the grill grates and cook for 4 minutes per side.
4. Brush the prepared barbecue sauce mixture onto the brisket, then continue cooking until the internal temperature reaches 205°F, approximately 1 to
5. 5 hours. Remove from heat and let it rest for 15 minutes before slicing.
6. Slice the brisket against the grain into thin strips.
7. Heat corn tortillas on the grill for 30 seconds on each side.
8. Assemble tacos by layering brisket, cheese, jalapeños, and cilantro in the warmed tortillas.
9. Serve immediately with a side of your favorite coleslaw or potato salad.

Chef’s Insight

For an extra smoky flavor, soak wooden skewers in water before using them to hold the brisket slices while grilling.

Notes

For a vegan alternative, use marinated and grilled portobello mushrooms or seitan instead of brisket.