Jul 14 2026
Restaurants›Grand Street Cafe›Smoked Ancho Brisket Tacos Recipe

Smoked Ancho Brisket Tacos Recipe

Inspired by Grand Street Cafe
Time8h
Serves6

House-Smoked Ancho-Rubbed Brisket, Diced White Onions, Cilantro, Lime, Guacamole, Diablo Sauce, Queso Fresco, Soft Corn Tortillas

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Ingredients

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Brisket

Taco Assembly

Method

Brisket Preparation

  1. 1

    Prepare the Brisket Rub

    In a small bowl, combine the ancho chili powder, brown sugar, paprika, garlic powder, onion powder, cumin, salt, and black pepper. Mix well to create a spice rub.

  2. 2

    Season the Brisket

    Pat the brisket dry with paper towels. Rub the olive oil all over the brisket, then generously apply the spice rub, ensuring the meat is evenly coated. Let it marinate for at least 1 hour or overnight in the refrigerator for best results.

  3. 3

    Smoke the Brisket

    Prepare your smoker according to the manufacturer's instructions. Smoke the brisket at 225°F (107°C) for about 6-8 hours, or until the internal temperature reaches 195°F (90°C). Add water to the smoker to maintain moisture.

  4. 4

    Rest the Brisket

    Once cooked, remove the brisket from the smoker and wrap it in foil. Let it rest for at least 30 minutes before slicing.

Taco Assembly

  1. 5

    Prepare the Toppings

    While the brisket is resting, prepare the taco toppings. Dice the white onions, chop the cilantro, and cut the lime into wedges.

  2. 6

    Slice the Brisket

    After resting, slice the brisket against the grain into thin strips.

  3. 7

    Warm the Corn Tortillas

    In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.

  4. 8

    Assemble the Tacos

    On each tortilla, add a few slices of smoked brisket, top with diced onions, cilantro, guacamole, and crumbled queso fresco. Drizzle with diablo sauce to taste and serve with lime wedges on the side.

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