Burnt Ends Tacos Recipe

Trim, season, and bind

Trim excess fat from the brisket and cut into 1.5–2 inch cubes. Toss cubes with yellow mustard to lightly coat, then combine kosher salt, black pepper, smoked paprika, garlic powder and onion powder in a bowl and rub evenly over all sides of the meat.

Smoke or oven-roast low and slow

If smoking: preheat smoker to 225°F (107°C) and add applewood chips/chunks. Arrange seasoned cubes on the smoker grates so air can circulate around them. Smoke until an internal temperature of about 200°F (93°C) and they have a deep mahogany bark, about 3.5–4.5 hours depending on size. If using an oven: preheat to 275°F (135°C). Place cubes on a wire rack set in a rimmed baking tray, cover loosely with foil for the first 2 hours, then remove foil and continue roasting until tender and bark has developed, about 3–4 hours total. Internal target temperature ~200°F (93°C).

Cube crisping and saucing (make burnt ends)

When the cubes reach tenderness, transfer them to an aluminum pan. Add butter, brown sugar and apple cider vinegar; toss and return to smoker or oven at 300°F (149°C) for 30–45 minutes until the sugar melts and forms glossy caramelized edges. Toss in BBQ sauce during the last 10–15 minutes to glaze. Check frequently to prevent burning; goal is sticky, caramelized exterior with tender interior.

Rest and chop to taco size

Let burnt ends rest 5–10 minutes, then chop any larger pieces into bite-sized bits appropriate for tacos (roughly 1-inch). Keep warm until assembly.

Combine the diced cucumber, diced tomatoes and finely diced red onion in a medium bowl. Add chopped cilantro, lime juice, olive oil, salt, pepper and optional minced pickled jalapeño. Toss gently to combine. Taste and adjust seasoning; let sit at room temperature for 10–15 minutes so flavors marry. Chill briefly if you prefer cooler topping.

Whisk together sour cream and Greek yogurt in a small bowl until smooth. Add ground cumin, lime juice, lime zest, honey, and salt; whisk to combine. If the crema is too thick for drizzling, whisk in up to 1 teaspoon of water at a time until it reaches a pourable consistency. Refrigerate until ready to use.

Warm tortillas: heat corn or small flour tortillas in a dry skillet for 20–30 seconds per side or wrap in foil and warm in a 300°F (149°C) oven for 10 minutes. Keep wrapped to stay pliable.

Assemble tacos: place 2–3 tablespoons of warm burnt ends onto each tortilla. Top with about 1 tablespoon of the cucumber-tomato pico, then drizzle 1–2 teaspoons of cumin-lime crema over the top. Garnish each taco with a small cilantro sprig and serve with lime wedges.

Serve immediately while burnt ends are hot and tortillas warm. Leftover burnt ends refrigerate tightly for up to 3 days and reheat gently in a skillet with a splash of water or warmed BBQ sauce to restore moisture.