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In the world of culinary delights, few dishes evoke the same excitement as smoked brisket tacos. This recipe marries the rich, smoky flavors of expertly smoked brisket with the vibrant freshness of traditional taco toppings. Perfect for gatherings or a cozy night in, these smoked brisket tacos are more than just a meal; they are a celebration of flavor and texture. The combination of tender, juicy brisket enveloped in warm tortillas, topped with zesty sauces and fresh ingredients will tantalize your taste buds and leave you wanting more.

Smoked Brisket Tacos – Juicy, Smoky & Tender!

Elevate your next meal with smoked brisket tacos, a delicious fusion of rich smoky meat and fresh toppings. In this ultimate guide, you'll learn how to select and prepare the perfect brisket, master the smoking technique, and craft flavorful tacos that will impress friends and family. Discover the best spices for your rub, ideal wood for smoking, and creative topping ideas. Perfect for gatherings or cozy nights in, these tacos are a culinary journey you won’t want to miss!
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Ingredients
  

For the Smoked Brisket:

4 lbs brisket (flat cut)

2 tbsp smoked paprika

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp brown sugar

1 tbsp kosher salt

1 tsp black pepper

1 tsp cumin

1 tsp chili powder

1 cup beef broth

1/4 cup apple cider vinegar

For the Tacos:

12 small corn tortillas

1 cup diced onions (white or red)

1 cup fresh cilantro, chopped

1 cup corn salsa (store-bought or homemade)

Lime wedges, for serving

Optional: sliced jalapeños for heat

Instructions
 

Prepare the Rub: In a bowl, combine smoked paprika, garlic powder, onion powder, brown sugar, kosher salt, black pepper, cumin, and chili powder. Mix well to create a rub.

    Season the Brisket: Pat the brisket dry with paper towels and rub the spice mixture generously all over the meat. Wrap it in plastic wrap and refrigerate for at least 4 hours, preferably overnight for maximum flavor infusion.

      Preheat the Smoker: About 1 hour before you plan to smoke, preheat your smoker to 225°F (107°C). Use a mix of hickory and oak wood chips for a balanced smoky flavor.

        Smoke the Brisket: After the smoker is ready, place the brisket on the grates fat-side up. Smoke for about 7-8 hours, or until the internal temperature reaches 195°F (90°C). Spritz with a mixture of beef broth and apple cider vinegar every hour to keep the meat moist.

          Rest the Brisket: Once the brisket reaches the desired temp, remove it from the smoker and wrap it in butcher paper or aluminum foil. Let it rest for at least 30 minutes to allow the juices to redistribute.

            Prepare the Tacos: While the brisket is resting, warm the corn tortillas on a hot skillet for about 30 seconds on each side until pliable and slightly charred.

              Shred the Brisket: After resting, slice or shred the brisket into bite-sized pieces, discarding any excess fat.

                Assemble the Tacos: On each tortilla, add a generous amount of the shredded brisket, followed by diced onions, fresh cilantro, and a spoonful of corn salsa. Add sliced jalapeños if desired.

                  Serve: Serve warm with lime wedges on the side for an extra zing!

                    Prep Time, Total Time, Servings: 4 hours | 8 hours | 12 tacos