What Exactly Are Brisket Tacos?

Brisket tacos, a delightful twist on traditional tacos, utilize shredded beef cooked to perfection. While you can make shredded beef tacos with any cut of meat, brisket is particularly favored. As an avid barbecuer, I often find myself with abundant brisket trimmings. Instead of discarding them, I repurpose these delicious bites into hearty tacos. If you lack trimmings, purchasing a small brisket flat and cutting it into chunks works wonderfully too.

The secret to crafting these engaging beef-filled wonders lies in cooking the meat in two distinct stages. Initially, the beef is smoked to impart rich flavors, followed by a braise that results in ultra-tender, shreddable brisket. This delightful process elevates your taco night to a whole new level.

Ingredients Needed for Brisket Tacos

• Beef Brisket: Utilize brisket trimmings or dice a small brisket flat.
• Brisket Rub: A seasoned blend of salt, pepper, garlic, and cumin.
• Beef Consommé: While beef broth works, consommé adds a richer flavor.
• Tortillas: Both corn or flour tortillas complement the brisket perfectly.
• Taco Toppings: Consider a mix of diced onions, jalapeños, and cilantro, along with fresh lime wedges and sliced radishes. You can also opt for hot sauces or salsas to add a spicy kick.

For a complete ingredient list and serving information, refer to the recipe card below.

Preparing Your Grill for Indirect Heat

To make these tacos, your cooking setup is crucial. You can use a gas grill, charcoal grill, pellet grill, or even a Ninja Grill, but it’s essential to cook over indirect heat. Aim to maintain a steady temperature of 275°F (135°C). If you’re using a gas grill, turn on one burner and leave another off to create an indirect zone. If a charcoal grill is your preference, push the coals to one side. Utilize metal diffusers for pellet grills. The Ninja Grill’s smoker setting is perfect for indirect cooking as it circulates hot air efficiently.

How to Smoke Brisket for Tacos

1. Step One: Begin by placing brisket trimmings in an aluminum pan, seasoning them generously with brisket rub.
2. Step Two: Put the seasoned beef on the smoker and ensure it’s over indirect heat, cooking until it reaches an internal temperature of 160-165°F (71-74°C). This should take about 2 hours.
3. Step Three: After two hours, pour half a can of beef consommé into the pan and sprinkle additional brisket rub on top. Cover with aluminum foil and continue to cook until the internal temperature hits 205°F (96°C), which typically requires around 90 minutes.
4. Step Four: Remove the pan from the grill and allow the brisket to rest for about 30 minutes. Once cooled, shred the meat using two forks or your hands.
5. Step Five: Finally, prepare your taco toppings such as shredded cheese, guacamole, sour cream, diced onions, jalapeños, and fresh lime wedges.

Pro Tip: To heat the tortillas, wrap them in foil and place them on the grill or in the oven for just a few minutes!

Serving Your Beef Brisket Tacos

Whether hosting a lively gathering or simply enjoying a family dinner, assembling a taco bar is a fantastic idea. Set out the pan of shredded brisket, tortillas, and an array of toppings, allowing your guests to customize their tacos to their liking.

Feeling creative? Use the shredded beef for brisket quesadillas by layering it with cheese on a tortilla and toasting until golden brown. If you’re aiming for a low-carb option, create a brisket taco bowl over a bed of shredded lettuce topped with your favorites.

How to Store Leftover Brisket Tacos

Storing leftovers? Keep the meat separate from the toppings in airtight containers in the refrigerator for up to 5 days. For extended storage, freeze the shredded beef for up to 6 months. Reheat in the microwave or skillet before serving.