Brisket Tacos

Sliced beef brisket on a wooden cutting board next to fresh cilantro and sliced limes.

5 from 1 vote

These Brisket Tacos are a big taco filled with big flavor. Slow smoked beef brisket is lovingly wrapped in a flour tortilla and piled high with a plethora of toppings to satisfy any BBQ craving.

Prep Time30

Cook Time15

Resting Time1

Total Time16 30

Course: Main Dish

Cuisine: American, Barbecue

Keyword: Brisket Tacos

Servings: people

Author: Susie Bulloch (heygrillhey.com)

Ingredients

1 12-14 pound whole packer brisket
½ cup yellow mustard
6 Tablespoons Signature Beef Seasoning or brisket seasoning - link in recipe notes

Brisket Taco Toppings

1 cup Texas BBQ Sauce
8 ounces Cotija cheese
Pickled Red Onions
Candied Jalapenos
fresh cilantro
lime wedges

Instructions

Trim your Brisket. Store your brisket in the refrigerator until you are ready to start trimming. Cold briskets are much easier to work with. Flip your brisket over so the thick fat cap is on bottom. Remove any silver skin or excess fat from the flat muscle. Trim down the large crescent moon shaped fat section until it is a smooth transition between the point and the flat. Trim any excessive or loose meat and fat from the point. Square the edges and ends of the flat. Flip the brisket over and trim the top fat cap to about 1/4 of an inch thickness across the surface of the brisket.
Season the brisket. Slather the brisket on all sides with yellow mustard. Shake the Beef Seasoning over the brisket to evenly distribute the spices on all sides.
Smoke the brisket. Preheat your smoker to 225 degrees F using indirect heat and your favorite hardwood smoke. Place the brisket on the smoker with the point end facing your main heat source. This is a thicker part of the brisket and it can handle the additional heat. Close the lid and smoke until and internal thermometer reads 165 degrees F (usually takes around 8 hours).
Wrap the brisket. On a large work surface, roll out a big piece of butcher paper (or foil) and center your brisket on one end. Wrap the brisket by folding edge over edge, creating a leak proof seal all the way around. Return the wrapped brisket to the smoker, seam side down so the weight from the brisket crimps the edges of the paper wrap down tight.
Finish smoking. Close the lid on the smoker and, maintaining 225 degrees F, continue cooking until the internal temperature of the brisket reaches 202 degrees F in the thickest part of the meat (takes anywhere from 5-8 hours) or until your thermometer probe slides in and out like it is sliding into softened butter.
Rest your brisket. Remove the brisket to a large cutting board and allow to rest for 1 hour before slicing.
Assemble your taco ingredients. While your brisket rests, warm the tortillas by wrapping them tightly in foil and place them into your 225 degree smoker for 30 minutes. Place your BBQ sauce, pickled onions, candied jalapenos, and other toppings into bowls so your guests can build their own tacos.
Make your tacos. Slice both the point and the flat against the grain into 1/2 inch thick slices. Remove your warmed tortillas from the grill and unwrap. Make a taco by placing a slice of brisket in a warm tortilla and topping with BBQ sauce, jalapenos, pickled red onions, cotija cheese, cilantro, and a squeeze of fresh lime. Eat and enjoy!!

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