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To appreciate smoked brisket tacos fully, it’s essential to understand brisket itself and its significance in American barbecue. Brisket is a cut of meat from the breast or lower chest of beef cattle. It is known for its tough fibers, which, when cooked low and slow, break down into tender, succulent bites. The beauty of brisket lies in its ability to absorb flavors from spices, rubs, and wood smoke, enhancing its natural richness.

Smoked Brisket Tacos – Juicy, Smoky & Tender!

Discover the mouthwatering world of smoked brisket tacos, where barbecue meets vibrant Mexican cuisine! These tacos combine rich, tender brisket with authentic toppings to create a comforting and satisfying meal perfect for gatherings or a special treat. Learn about the essential ingredients, cutting techniques, and smoking process that elevate this delicious dish. Enjoy the satisfaction of crafting flavorful tacos at home while celebrating the art of cooking with friends and family.
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Ingredients
  

3-4 lbs beef brisket

2 tbsp olive oil

2 tbsp smoked paprika

2 tbsp brown sugar

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp black pepper

1 tbsp ground cumin

1 tbsp kosher salt

2 cups beef broth

12 corn tortillas

1 cup diced onion (for topping)

1 cup chopped cilantro (for garnish)

1 cup sliced radishes (for garnish)

Lime wedges (for serving)

Salsa of your choice

Instructions
 

Prepare the Brisket:

    - Trim excess fat from the brisket, leaving about ¼-inch fat cap for flavor.

      - In a small bowl, mix together smoked paprika, brown sugar, garlic powder, onion powder, black pepper, ground cumin, and kosher salt to create a rub.

        - Rub the spice mixture evenly over the brisket, making sure to cover all sides.

          Smoker Setup:

            - Preheat your smoker to 225°F (107°C).

              - Use wood chips of your choice for smoking (oak, hickory, or mesquite work well).

                - Place the brisket directly on the smoker grate fat side up and smoke for about 1.5 hours per pound, or until it reaches an internal temperature of 195°F (90°C).

                  Wrap and Braise:

                    - When the brisket reaches around 160°F (71°C) (usually after several hours), wrap it tightly in butcher paper or aluminum foil.

                      - Pour beef broth into the wrap to provide moisture, then place back in the smoker until fully tender.

                        Rest the Brisket:

                          - Once the brisket hits 195°F, remove it from the smoker and let it rest wrapped for at least 30-45 minutes. This allows the juices to redistribute throughout the meat.

                            Shred the Brisket:

                              - After resting, unwrap gently and slice or shred the brisket against the grain, ensuring the pieces are tender and juicy.

                                Warm the Tortillas:

                                  - Heat a skillet over medium-high heat and lightly toast the corn tortillas for about 30 seconds on each side, until warm and slightly charred.

                                    Assemble the Tacos:

                                      - Place a generous amount of shredded brisket in the center of each tortilla.

                                        - Top with diced onions, chopped cilantro, and sliced radishes.

                                          Serve:

                                            - Serve immediately with lime wedges and your choice of salsa on the side. Enjoy the smoky, tender brisket tacos!

                                              Prep Time, Total Time, Servings: 20 mins | 10 hours | 8 servings