Brisket Tacos Recipe

Prepare rub and brisket

Combine kosher salt, coarse black pepper, paprika, garlic powder, onion powder and brown sugar in a bowl. Pat the brisket dry, rub with vegetable oil, then massage the dry rub all over the brisket. Let rest at room temperature for 30 minutes or refrigerate covered for up to overnight.

Smoke the brisket

Preheat smoker to 225°F (107°C). Place the brisket fat-side up on the smoker grates. Smoke until internal temperature reaches 165°F (approximately 4–6 hours depending on size), spritzing with beef broth or apple cider vinegar every 45–60 minutes to maintain moisture.

Wrap and finish

When brisket hits ~165°F, wrap tightly in heavy-duty foil (add 1/2 cup beef broth inside the foil to braise) and return to the smoker. Continue cooking until internal temperature reaches 200–205°F and the meat is tender when probed (another 2–4 hours).

Rest and chop

Transfer wrapped brisket to a cooler or warm oven and rest for at least 1 hour. Unwrap, reserve juices. Using two forks or a sharp knife, chop the brisket coarsely into bite-sized pieces and mix with a few tablespoons of the reserved juices to keep it moist. Season to taste with salt and pepper.

While the brisket smokes (or at least 1 hour before serving), slice the red onion thinly into rings. In a small saucepan combine apple cider vinegar, water, sugar, kosher salt, peppercorns and bay leaf. Bring to a simmer just to dissolve sugar and salt, then remove from heat.

Place sliced onions in a heatproof jar or bowl and pour the hot brine over them. Press down to submerge. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (preferably 2 hours) before serving. Onions will keep refrigerated for up to 2 weeks.

In a medium bowl, whisk together mayonnaise, lime juice, apple cider vinegar, honey, kosher salt and black pepper until smooth. Add the thinly sliced cabbage and shredded carrot and toss to combine. Taste and adjust seasoning. Refrigerate until ready to assemble; toss again just before using.

Warm the tortillas in a dry skillet over medium heat for 20–30 seconds per side or brush lightly with oil or butter and warm until pliable. Keep wrapped in a clean towel to stay warm.

Assemble tacos: place 2–3 tablespoons of chopped smoked brisket in the center of each warm tortilla. Top with 1–2 tablespoons of coleslaw, a few pickled red onion slices, 2–3 slices of avocado, and a sprinkle of crumbled queso fresco. Finish with a few micro cilantro leaves and a squeeze of lime.

Serve immediately while brisket is warm. Leftover brisket can be reheated gently in a covered pan with a splash of reserved juices over low heat.