Brisket Tacos Recipe

Trim and Season

Trim excess fat from the brisket leaving about 1/4 inch fat cap. In a small bowl combine kosher salt, black pepper, paprika, garlic powder, onion powder and brown sugar. Rub the spice mix evenly over all sides of the brisket. Let rest refrigerated 1–2 hours or at room temperature 30 minutes.

Prepare Smoker

Preheat smoker to 225°F (107°C). Add hickory wood chips or chunks according to your smoker's instructions so you have steady smoke during the cook.

Smoke

Place brisket fat-side up on the smoker. Smoke until internal temperature reaches 165°F (74°C), about 6–8 hours depending on size and smoker consistency. Every 1–2 hours spritz with a mixture of beef broth and 1/4 cup apple cider vinegar to maintain moisture (use a spray bottle).

Wrap and Finish

When brisket hits ~165°F or has a dark bark, wrap tightly in butcher paper or foil with remaining beef broth and 2 tablespoons apple cider vinegar to create a steam pocket. Return to smoker and continue until internal temperature reaches 203°F (95°C) and probe slides in with little resistance, about 2–4 more hours.

Rest and Shred

Remove wrapped brisket and let rest, still wrapped, for 1 hour at room temperature. Unwrap and slice or pull into bite-size pieces across the grain. Reserve any juices and fold into shredded brisket to keep moist.

While brisket smokes, place thinly sliced red onion in a heatproof jar or bowl. In a small saucepan combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tablespoon sugar and 1/2 teaspoon kosher salt. Heat just until sugar and salt dissolve, do not need to boil. Pour hot brine over onions, press down so submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes (best 2 hours to overnight).

If using fresh corn, char the ears on a hot grill or skillet until lightly blackened, then cut kernels from the cob. If using frozen, quickly sauté kernels in a dry skillet until lightly toasted, about 4–5 minutes; cool. In a bowl combine corn kernels, diced tomatoes, minced jalapeño, diced red onion, chopped cilantro, lime juice, salt and pepper. Stir to combine and refrigerate until ready to use to let flavors meld.

Whisk together sour cream, mayonnaise, lime zest, lime juice and 1/4 teaspoon salt. If the crema is too thick for drizzling, thin with 1 tablespoon water at a time until it reaches desired consistency. Taste and adjust salt or lime as needed. Keep chilled until assembly.

Warm tortillas: stack tortillas and wrap in foil, warm in a 350°F (175°C) oven for 10 minutes, or heat individually in a dry skillet 20–30 seconds per side until pliable and slightly charred.

Build tacos: place 2–3 oz (about 1/3 to 1/2 cup) shredded brisket on each warmed tortilla. Top with 1–2 tablespoons corn pico de gallo, a few pickled red onion slices, a drizzle of lime crema, and a sprinkle of crumbled cotija and chopped cilantro. Serve with lime wedges on the side.

Serve promptly while brisket is warm. Leftover brisket can be refrigerated up to 4 days; reheat gently with a splash of beef broth to retain moisture.