Smoked Brisket Tacos – Juicy, Smoky & Tender!

Get ready to elevate your taco game with this delicious smoky brisket tacos recipe! This guide takes you through the process of smoking brisket to perfection, explaining the right cuts and how to choose the best wood chips for that irresistible smoky flavor. You'll find tips on preparing ingredients, making the perfect dry rub, and crafting mouthwatering tacos topped with fresh ingredients. Explore how to impress your family and friends with a flavorful dish that’s truly unforgettable!

Print Recipe Pin Recipe

Ingredients

For the Smoked Brisket:

4-5 lbs whole beef brisket

2 tablespoons smoked paprika

2 tablespoons brown sugar

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon ground cumin

1 tablespoon kosher salt

1 tablespoon black pepper

1 teaspoon cayenne pepper (adjust for spice preference)

1 cup beef broth

Wood chips for smoking (hickory or mesquite recommended)

For the Tacos:

12 small corn tortillas

1 cup diced onions

1 cup chopped fresh cilantro

1 cup crumbled queso fresco (or your favorite cheese)

1 cup avocado slices

Lime wedges (for serving)

Hot sauce, to taste

--

Instructions

Prepare the Brisket: Start by trimming any excess fat from the brisket, leaving about a ¼ inch layer for flavor and moisture during smoking.

Make the Dry Rub: In a medium bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, cumin, salt, black pepper, and cayenne pepper. Mix well.

Season the Brisket: Generously rub the spice mixture all over the brisket, making sure to coat all sides. Wrap the brisket in plastic wrap and refrigerate for at least 2 hours, ideally overnight, to let the flavors meld.

Prepare the Smoker: Preheat your smoker to 225°F (107°C). Soak your wood chips in water for about 30 minutes before smoking. Drain and add them to the smoker box.

Smoke the Brisket: Remove the brisket from the refrigerator and place it in the smoker, fat side up. Smoke for approximately 1.5 hours per pound, or until the internal temperature reaches 195°F (90°C). Every hour, spritz the brisket with beef broth to keep it moist.

Rest the Brisket: Once the brisket is done, carefully remove it from the smoker, wrap it in butcher paper or foil, and let it rest for at least 30 minutes. This helps the juices redistribute and makes for a more tender brisket.

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

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

Assemble the Tacos: To each tortilla, add a generous portion of sliced smoked brisket. Top with diced onions, cilantro, avocado slices, and crumbled queso fresco.

Serve: Serve the tacos with lime wedges and your favorite hot sauce on the side for an extra kick. Enjoy the juicy, smoky, and tender flavors of your homemade brisket tacos!

---

Prep Time: 20 minutes | Total Time: 12 hours (includes at least 10 hours of smoking and resting) | Servings: 6-8 tacos