Texas-Style Smoked Brisket Tacos

About this recipe

Texas smoked brisket in a taco is the perfect fusion of Texan barbecue tradition and taco culture: beef brisket slowly smoked for hours over mesquite wood until butter-tender, served in a tortilla with pickled red onion, salsa verde and cilantro.

1. 1

   The day before, prepare the dry rub: mix kosher salt, coarse black pepper, garlic powder, onion powder, smoked paprika and ancho chile. Cover the entire brisket generously.

   💡 The classic Texas rub is just 50/50 salt and pepper: don't overcomplicate it.

2. 2

   Preheat the smoker or lidded charcoal barbecue to 110-120°C. Use mesquite or hickory wood chips for smoke.

   💡 If you don't have a smoker, you can use the oven at 120°C with a water tray.

3. 3

   Place the brisket fat side up. Smoke for 6-8 hours until the internal temperature reaches 88-93°C and the bark (crust) is well formed.

   💡 A dark bark is a good sign, not a sign that it's burnt.

4. 4

   Wrap the brisket in butcher's paper and return to the smoker or oven for 2-3 more hours until 95-97°C. Leave to rest for 1 hour before slicing.

   💡 Resting is crucial for redistributing the juices.

5. 5

   Prepare the pickled red onion: slice finely and marinate in lime juice, vinegar and salt for 30 minutes.

   💡 The acidity balances the fat of the brisket.

6. 6

   Slice the brisket against the grain into thick slices. Serve in warm corn tortillas with pickled onion, salsa verde and cilantro.

   💡 Mix flat and point sections to get both lean and juicy parts in each taco.