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BBQ Brisket Tacos

Avatar photoTim David
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Prep Time 30 minutes
Cook Time 12 hours
Resting time 1 hour
Total Time 13 hours 30 minutes
Servings 10 tacos

Ingredients
  

  • For the Brisket
  • 1 whole beef brisket about 10 lbs
  • 2 tbsp kosher salt
  • 2 tbsp coarse black pepper
  • 1 tbsp garlic powder
  • 1 tbsp smoked paprika optional, for bark
  • For the Tacos
  • Corn tortillas charred or skillet-warmed
  • Chopped or shredded brisket
  • Pickled red onions
  • Fresh cilantro
  • Sliced jalapeños
  • Lime wedges
  • Optional Add-Ons
  • Cotija cheese
  • Sliced avocado
  • Tangy slaw for crunch

Instructions
 

  • Trim It
  • Leave about ¼" of fat on the fat cap. Trim the rest for even cooking.
  • Season It
  • Mix rub and pat it all over the brisket. Chill uncovered overnight for better bark.
  • Preheat Your Smoker
  • Set it to 225°F. Use oak or hickory wood. Add a water pan for moisture.
  • Smoke It (Unwrapped)
  • Place brisket fat-side up. Smoke until internal temp hits 165°F (~6–7 hours).
  • Wrap It Up
  • Wrap tightly in butcher paper or foil. Return to smoker.
  • Finish Cooking
  • Smoke until it hits 203°F internally. Probe should slide in like butter.
  • Rest It
  • Wrap in towels and place in a cooler for 1 hour minimum.
  • Slice It
  • Cut against the grain into small chunks or shred for tacos.
  • Taco Assembly
  • Warm or char tortillas.
  • Add chopped brisket.
  • Top with onions, jalapeños, cilantro, and a squeeze of lime.
  • Pile on extras if you’re feelin’ fancy (avocado, cheese, slaw).
  • Serve hot with plenty of napkins.

Notes

  • Don’t overdo the rub—brisket’s got bold flavor on its own.
  • Always slice against the grain for tender bites.
  •  Resting = juicy brisket. Don’t skip it.
  •  Leftovers? Store in fridge 4 days. Reheat with a splash of broth.