Smoked Beef Brisket Tacos

Where Texas barbecue meets the taqueria, smoked beef brisket tacos are the intersection of two great Lone Star traditions. The brisket is rubbed simply with salt and coarse black pepper in the Central Texas style, then sliced thin and piled into warm corn tortillas with pickled red onion and a smoky salsa.

Serves: 6

Ingredients

Brisket:

• 1.8kg (4 lb) beef brisket flat, trimmed to 6mm (1/4-inch) fat cap
• 3 tbsp (45g) coarse kosher salt
• 3 tbsp (18g) coarsely ground black pepper
• 1 tbsp (7g) garlic powder

Pickled Red Onion:

• 1 large red onion, thinly sliced
• 120ml (1/2 cup) apple cider vinegar
• 120ml (1/2 cup) water
• 1 tbsp (12g) sugar
• 1 tsp (6g) salt

To Serve:

• 24 small corn tortillas (15cm/6-inch), warmed
• Fresh cilantro
• Lime wedges
• Sliced jalapeños
• Salsa roja

Instructions

1. Make the pickled onion at least 2 hours ahead: combine vinegar, water, sugar, and salt in a small saucepan. Bring to a simmer, then pour over sliced onions. Cool, cover, and refrigerate.
2. Mix salt, pepper, and garlic powder. Pat brisket dry and rub generously all over. Let sit at room temperature for 1 hour.
3. Set up a smoker or kettle grill for indirect heat at 110-120°C (225-250°F) with post oak or hickory wood. Smoke brisket fat-cap up for 6-8 hours, or until the internal temperature reaches 74°C (165°F) and a deep mahogany bark has formed.
4. Wrap tightly in butcher paper (not foil) and continue smoking for 2-4 more hours until a probe slides into the thickest part with zero resistance, typically 93-96°C (200-205°F) internal temperature.
5. Rest wrapped brisket for at least 1 hour, or in a dry cooler for up to 3 hours.
6. Slice brisket 6mm (1/4-inch) thick against the grain. Chop or rough-cut for tacos.
7. Build tacos on warmed corn tortillas: pile brisket, add pickled onion, cilantro, jalapeño, and a squeeze of lime.

Cook's Notes: The bark is everything — resist opening the smoker during the first 4 hours. Double-stacking corn tortillas prevents blowouts with the juicy brisket. Day-old brisket makes excellent tacos; chop and warm in a cast-iron skillet with a splash of beef broth.