Spicy Sweet Brisket Tacos
On February 19, 2025
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These Spicy Sweet Brisket Tacos feature smoky, tender brisket and a zesty, creamy corn salsa, you get bold, spicy, BBQ flavor in every bite.
Spicy Sweet Brisket Tacos
If you love BBQ with serious flavor, these Spicy Sweet Brisket Tacos are for you. This recipe takes smoked brisket flat and transforms it into a taco filling that’s rich, smoky, and slightly sweet, with just the right amount of heat. Instead of traditional brisket seasoning, I’m using my Hey Grill Hey Spicy Sweet Rub to create a flavorful crust that complements the tender beef perfectly.
But that’s not all! These tacos are piled high with a creamy corn salsa that balances the smoky heat with fresh, tangy flavors. Whether it’s taco night with the family or a backyard BBQ with friends, this recipe is sure to become a fast favorite.
Brisket for Tacos
For these tacos, I’m using a brisket flat, which is leaner and cooks more evenly than a whole packer brisket. This cut is perfect for slicing or chopping into taco-ready bites. If you’re new to smoking brisket, I’ve got detailed guides to help you out:
If you want to take your brisket game to the next level, check out The Grill Squad. I’ve got a whole Pitmaster class where I cover everything from choosing the right cut to maximizing leftovers.
How Long to Smoke Brisket Flat
Smoking a brisket flat takes time, but it’s well worth the wait. The total cook time is about 6-7 hours, broken into two phases:
- First smoke (4-5 hours): The brisket smokes unwrapped at 275 degrees F until it reaches an internal temperature of 165 degrees F. This is when it develops that deep, flavorful bark.
- Second smoke (1-2 hours): The brisket is wrapped in butcher paper and continues cooking until it reaches around 202 degrees F. At this point, the meat should feel like softened butter when probed with a thermometer.
If you don’t have a reliable thermometer yet, now’s the time to grab one. It’s the best way to ensure perfectly cooked brisket.
Creamy Corn Salsa
The perfect topping for these spicy brisket tacos is my creamy corn salsa. It’s fresh, a little tangy, and has just enough heat to keep things interesting. Here’s what you need:
- 2 ears corn kernels (husks and silks removed)
- ½ cup cherry tomatoes (quartered)
- ¼ cup Cotija cheese
- ¼ cup red onion (finely diced)
- ¼ cup mayonnaise
- 1 jalapeño (seeded and diced)
- 1 Tablespoon Hey Grill Hey Fiesta Rub
- 2 Tablespoons cilantro (minced)
- lime juice (to taste)
How to Make Spicy Sweet Brisket Tacos
Follow these simple steps so you can enjoy these brisket tacos with the people you love:
- Preheat the smoker. Fire up your smoker to 275 degrees F. I prefer oak wood for its bold flavor, but cherry wood will give your brisket a rich, mahogany color.
- Trim the brisket. Use a sharp knife to remove most of the fat cap from the top as well as all of the silver skin from the underside. This helps the seasoning penetrate better and allows for even cooking.
- Season the brisket. Coat the brisket flat generously with Hey Grill Hey Spicy Sweet Rub. This blend brings together sweet, smoky, and spicy elements that pair perfectly with the beef.
- Smoke the brisket. Place the brisket on the smoker, close the lid, then let it cook undisturbed for 4-5 hours. You’ll know it’s ready for the next step when the internal temperature reaches 165 degrees F and the bark is well-formed.
- Wrap the brisket. Remove the brisket and wrap it tightly in aluminum foil or some butcher paper. This locks in moisture while still allowing the bark to develop.
- Continue smoking. Return the wrapped brisket to the smoker and cook for another 1-2 hours until it reaches 202 degrees F. The meat should feel like softened butter when probed.
- Rest the brisket. Let the brisket rest for at least 45 minutes (or up to an hour) to let the juices redistribute. This is the key to juicy, flavorful tacos.
- Assemble the tacos. Slice the brisket against the grain into ½-inch slices, then chop into bite-sized pieces. Load up your tortillas with brisket, creamy corn salsa, and a drizzle of Hey Grill Hey Texas Style BBQ Sauce. Enjoy!
Tips for the Best Brisket Tacos
These tacos are already a game-changer, but I’ve got some tips to take them from great to legendary.
- Make your own tortillas. If you want to go all in, I’ve also got recipes for homemade flour tortillas and corn tortillas for a completely homemade experience.
- Prepare ahead. Get your toppings ready while the brisket rests so you can assemble everything while it’s still warm. For an extra touch, you can warm your tortillas ahead of time in a little foil on your smoker.
- Get creative with toppings. This creamy corn salsa is the perfect pairing, but don’t be afraid to mix it up. I’ve got recipes for pickled jalapeños and pickled red onions if you want to add a nice tangy contrast to the rich brisket.
More Taco Recipes
If you love these brisket tacos, I’ve got plenty more where that came from. Whether you’re looking for beef, chicken, or even fish taco recipes, I’ve got hundreds of BBQ dishes to explore. You can find them all right here on the site or in the Hey Grill Hey App. For now, check out some of my most popular taco recipes:
Spicy Sweet Brisket Tacos Recipe
Now it’s your turn to fire up the smoker and give these Spicy Sweet Brisket Tacos a try. When you do, be sure to leave a comment and a 5-star rating to let me know how they turned out.
And don’t forget to tag @heygrillhey so the whole community can catch a glimpse of your BBQ beauties. Make sure to follow me on Instagram and Facebook, and subscribe to my YouTube channel so you never miss another new recipe or tip to help you become a Backyard BBQ Hero.
Spicy Sweet Brisket Tacos with Creamy Corn Salsa
Ingredients
- 3 pound brisket flat
- 3 Tablespoons Hey Grill Hey Spicy Sweet Rub
- 16 soft flour or corn tortillas
- Hey Grill Hey Texas Style BBQ Sauce
Creamy Corn Salsa
- 2 ears corn kernels husks and silks removed
- ½ cup cherry tomatoes quartered
- ¼ cuo Cotija cheese
- ¼ cup red onion finely diced
- ¼ cup mayonnaise
- 1 jalapeño seeded and diced
- 2 Tablespoons fresh cilantro leaves minced
- 1 Tablespoon Hey Grill Hey Fiesta Rub
- lime juice to taste
Instructions
- Preheat the smoker. Set your smoker to 275 degrees F. I love using oak wood. You can also use cherry so you get that rich mahogany color.
- Trim the brisket. Use a sharp knife to trim off most of the fat cap from the top of the brisket and all of the silver skin from the underside of the brisket.
- Season the brisket. Sprinkle the brisket flat on all sides with a layer of the Spicy Sweet Rub.
- Smoke the brisket. Place the brisket flat on the smoker, close the lid, and cook for 4-5 hours, or until the internal temperature of the meat reaches 165 degrees F.
- Wrap the brisket. Remove the flat to a large sheet of butcher paper and wrap tightly, tucking as you wrap to ensure there are no big air pockets or exposed pieces of brisket.
- Continue smoking. Return your wrapped brisket flat to the smoker, close the lid, and continue smoking at 275 degrees F for about 1-2 hours, or until the meat is very tender. The thermometer probe should slide in and out like it's softened butter and will likely read around 202 degrees F.
- Rest the brisket. Remove the smoked brisket flat from the smoker to a baking sheet and allow it to rest for at least 45 minutes or up to an hour.
- Assemble the tacos. Slice the flat against the grain into ½-inch thick slices, then chop into ½-inch cubes. Add the brisket to your tortillas, then sprinkle on your favorite toppings, drizzle with the Texas BBQ Sauce, and enjoy!
Notes
- Purchase in the Hey Grill Hey Store here
- Make your own following the recipe here
- Purchase in the Hey Grill Hey Store here
- Make your own following the recipe here
- Purchase in the Hey Grill Hey Store here
- Make your own following the recipe here
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
