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

Smoked Ancho Brisket Tacos (3) (gf) Recipe

Inspired by Grand Street Cafe
Time13h
Serves3

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

    In a small bowl, mix together ancho chili powder, brown sugar, salt, black pepper, garlic powder, onion powder, and smoked paprika to create the rub.

  2. 2

    Rub the Brisket

    Rub the spice mixture all over the brisket, ensuring it's evenly coated. Drizzle with olive oil and rub it in.

  3. 3

    Smoke the Brisket

    Preheat your smoker to 225°F (107°C). Place the brisket in the smoker and smoke for 10-12 hours, or until it reaches an internal temperature of 195°F (90°C) for tender slicing.

  4. 4

    Rest and Slice

    Once cooked, remove the brisket from the smoker and let it rest for at least 30 minutes. Slice against the grain into thin strips.

Taco Assembly

  1. 5

    Prepare the Tacos

    Warm the soft corn tortillas on a skillet or grill for about 30 seconds on each side until pliable.

  2. 6

    Assemble the Tacos

    Place a few strips of smoked brisket in the center of each tortilla. Top with diced white onions, chopped cilantro, a dollop of guacamole, and a sprinkle of queso fresco.

  3. 7

    Add Sauces

    Drizzle with diablo sauce to taste and serve with lime wedges on the side.

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