“Ultimate Game Day Smoked Brisket Tacos”

Allergens

Dairy (in the shredded cheese)

Ingredients

• 2 lbs beef brisket
• 1 cup wood chips (hickory or mesquite)
• 1/4 cup chili powder
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cumin
• 1 tsp ground black pepper
• 1 tsp salt
• 1 tbsp brown sugar
• 2 cups chicken broth
• 8
• 10 corn tortillas
• 1 cup shredded cheese (your choice)
• 1 avocado, sliced
• 1 lime, cut into wedges
• Fresh cilantro, chopped

Instructions

1. Soak wood chips in water for at least 30 minutes before grilling.
2. In a small bowl, mix together chili powder, paprika, garlic powder, onion powder, cumin, ground black pepper, salt, and brown sugar. Rub the spice mixture onto the brisket.
3. Preheat your grill to medium high heat (around 350°F) and add the soaked wood chips. Place the brisket directly on the grill grates, fat side up. Pour chicken broth into a drip pan and place it under the brisket to catch drippings.
4. Close the grill lid and cook for 3 4 hours, or until the internal temperature of the brisket reaches 195°F. Baste the brisket with juice from the drip pan every hour.
5. Remove the brisket from the grill and let it rest for 20 minutes. Slice against the grain into thin strips.
6. Assemble tacos by placing a layer of brisket, salsa verde, shredded cheese, avocado slices, and cilantro on each tortilla. Squeeze lime juice over the top and serve immediately.

Chef’s Insight

To add an extra smoky flavor, wrap the brisket in foil after seasoning and cook for 1-2 hours before removing the foil and continuing to grill until fully cooked.

Notes

For an even more authentic experience, serve this dish with a side of macaroni and cheese or baked beans.