Jul 14 2026
Restaurants›Grand Street Cafe›Smoked Ancho Brisket Tacos (3) Recipe

Smoked Ancho Brisket Tacos (3) Recipe

Inspired by Grand Street Cafe
Time10h
Serves6

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

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Brisket

Toppings

Method

Brisket Preparation

  1. 1

    Prepare the Rub

    In a small bowl, combine the ancho chili powder, paprika, garlic powder, onion powder, brown sugar, salt, black pepper, smoked paprika, cumin, and liquid smoke. Mix well to form a paste.

  2. 2

    Rub the Brisket

    Pat the brisket dry with paper towels. Rub the spice mixture evenly over the brisket, covering all sides. Allow the brisket to sit at room temperature for 30 minutes.

  3. 3

    Smoke the Brisket

    Preheat your smoker to 225°F (107°C). Place the brisket in the smoker and smoke for 8 to 10 hours, or until the internal temperature reaches 195°F (90°C) for tender meat. Wrap in foil if it starts to dry out.

  4. 4

    Rest the Brisket

    Once cooked, remove the brisket from the smoker and let it rest for at least 1 hour before slicing.

Taco Assembly

  1. 5

    Prepare the Toppings

    While the brisket is resting, prepare the toppings by dicing the white onion, chopping the cilantro, and juicing the limes.

  2. 6

    Slice the Brisket

    Once the brisket has rested, slice it against the grain into thin strips.

  3. 7

    Warm the Tortillas

    Heat the corn tortillas on a skillet over medium heat for about 30 seconds on each side until warm and pliable.

  4. 8

    Assemble the Tacos

    On each tortilla, add a few slices of brisket, a spoonful of guacamole, diced onions, cilantro, a squeeze of lime juice, and drizzle with diablo sauce. Top with crumbled queso fresco.

  5. 9

    Serve

    Serve the tacos immediately while warm. Enjoy!

More from Grand Street Cafe