Go Back
Smoked brisket tacos are a culinary delight that combines the rich, savory flavors of expertly smoked meat with the vibrant and versatile nature of tacos. This dish stands out in the ever-popular taco genre, offering a unique twist that can transform any gathering or celebration into a flavorful feast. The smoky aroma of brisket, paired with fresh toppings and a soft tortilla, creates a mouthwatering experience that will captivate both your taste buds and those of your guests.

Smoked Brisket Tacos – Juicy, Smoky & Tender!

Indulge in the deliciousness of smoked brisket tacos! This recipe takes traditional tacos to new heights, combining tender, flavorful smoked brisket with fresh toppings all wrapped in soft tortillas. Learn how to select the best brisket, master the smoking process, and enhance your tacos with vibrant ingredients. Perfect for gatherings, these tacos are a crowd-pleaser that will leave everyone asking for more. Get ready to impress with this delightful dish!
Print Recipe Pin Recipe

Ingredients
  

For the Brisket:

4-5 lbs beef brisket, trimmed

2 tablespoons coarse kosher salt

1 tablespoon black pepper

1 tablespoon paprika

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon cayenne pepper (adjust for spice level)

1 teaspoon ground cumin

1 tablespoon brown sugar

1 cup beef broth or suitable marinade

Wood chips (hickory, oak, or your preferred smoking wood)

For the Tacos:

8 small corn or flour tortillas

1 cup diced onions

1 cup fresh cilantro, chopped

1 cup sliced radishes

1 cup avocado, sliced

1 cup crumbled queso fresco or shredded cheese

Lime wedges (for serving)

Your favorite hot sauce (optional)

Instructions
 

Prepare the Brisket:

    - In a bowl, combine the salt, pepper, paprika, garlic powder, onion powder, cayenne pepper, cumin, and brown sugar. This will be your dry rub.

      - Rub this mixture generously over the entire brisket, ensuring it's well-covered. Wrap it in plastic wrap and refrigerate for at least 4 hours or overnight for best results.

        Preheat the Smoker:

          - About an hour before you are ready to cook, preheat your smoker to 225°F (107°C). Add your soaked wood chips according to the manufacturer's instructions.

            Smoke the Brisket:

              - Place the brisket fat side up on the smoker grate. Insert a meat thermometer to monitor the internal temperature.

                - Smoke the brisket for approximately 1 to 1.5 hours per pound, aiming for an internal temperature of 195°F (90°C) for tender slices. This may take anywhere from 6 to 10 hours, depending on size and smoker efficiency.

                  - During the last couple of hours, wrap the brisket tightly in aluminum foil (the Texas Crutch) to help retain moisture.

                    Rest the Brisket:

                      - Once the desired temperature is reached, remove the brisket from the smoker and let it rest for at least 30 minutes before slicing. This helps redistribute the juices.

                        Prepare the Tacos:

                          - While the brisket is resting, heat the corn or flour tortillas in a skillet over medium heat for about 30 seconds on each side, just until warm and pliable.

                            - Chop the smoked brisket into bite-sized pieces.

                              Assemble Tacos:

                                - On each tortilla, layer a portion of the brisket, followed by diced onions, fresh cilantro, sliced radishes, and avocado.

                                  - Sprinkle crumbled queso fresco or shredded cheese on top. Add a squeeze of lime juice and drizzle with hot sauce if desired.

                                    Serve:

                                      - Serve the tacos immediately while warm with extra lime wedges and hot sauce on the side.

                                        Prep Time, Total Time, Servings: 4 hours (including marination) | 10 hours | 8 tacos