Smoked Brisket Tacos | Smoked Brisket on UDS Smoker for Beef Brisket Tacos

Smoked Brisket Tacos | Smoked Brisket on UDS Smoker for Beef Brisket Tacos

Brisket Tacos – smoked beef brisket sliced and pulled for beef brisket tacos

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For this recipe you’ll need a whole packer brisket. The first thing you want to do is trim the brisket so it lays flat on the grill. Remove a good portion of the fat leaving about ¼” for insulation & flavor. On the meat side you want to trim off as much of the silver skin as possible but don’t get over aggressive.

First hit the brisket with a generous amount of Killer Hog’s AP Rub on both sides. Then it’s time for the Mexican Seasoning. Whole Brisket can take a lot of seasoning, so don’t be stingy here.

Mexican Seasoning
– 1 Tablespoon Chili Powder
– 1 Tablespoon Cumin
– 1 Tablespoon Granulated Garlic
– 1 Tablespoon Paprika
– 1 Tablespoon Onion Powder
– 1 Tablespoon Salt
– 1 teaspoon Oregano
– 1 teaspoon Ground Chipotle Pepper
– 1 teaspoon Ground Ancho Chili Powder
– ½ teaspoon Cayenne Pepper

Now it’s time to fire up the pit. For this brisket the cooking temperature is 275⁰. Just before the brisket hits the rack add a few chunks of your favorite wood.

The brisket needs about 3 hours in the smoke but what I really want to see is color on the outside. I want to catch it just before it starts turning dark.

Once the color is right it’s time to pan the brisket with a flavorful jus so that it gets tender.

Brisket Jus Recipe
– 16oz Beef Broth
– 8oz Dark Mexican Beer
– 1 Tablespoon Butter
– 1 Small White Onion (cut into strips)
– 4-5 Cloves Minced Garlic
– 4 Chipotle Peppers in Adobo Sauce

Melt the butter over medium heat and add the onions and garlic. Cook just long enough to sweat the onions then add the Chipotle Peppers. Use a wooden spoon to break up the peppers then add the liquids. Simmer for 5 minutes but don’t bring the jus to boil. The flavors need to come together but we don’t want the mixture to reduce.

Pour the jus into the pan with the brisket and insert a probe thermometer into the thickest part of the flat. Cover the pan with foil and get the brisket back on the smoker.

At this point just monitor the internal temperature until it reaches 204⁰ internal. You can test the tenderness by removing the probe and reinserting into different areas on the flat. Look for little to no resistance (think of a knife sliding through room temp butter).

Once the brisket is tender it needs to rest for a couple hours in a dry cooler. Just let the steam out of the pan for a few minutes and place it into a large cooler. Don’t skip the resting period anytime you’re cooking brisket. If you slice it without resting, the meat will lose moisture and end up on the tough side.

For the Brisket Tacos I serve them 2 ways…Sliced and Shredded. Separate the flat/point and cut the flat across the grain into ¼” slices. Use a pair of nitrile gloves over cotton liners to shred the point. The brisket jus is great for keeping the slices and shreds moist. I pour it into a container and let the fat rise to the top. Ladle the fat off and drizzle the meat with the left over jus.

When it comes to building the tacos I like to keep it pretty simple. Fresh cilantro, onions, and a squeeze of lime are all you need; but you can get creative and serve them with your favorite toppings. I made an Avocado Crema that adds the perfect creamy balance to these tacos.

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