Beef Brisket Tacos

Beef Brisket Tacos

Brisket is one of the cornerstones of Texas BBQ, and to do this dish in the most traditional manner possible you must cook this cut of beef in a smoker. This recipe is adapted to use a standard oven. There’s a lot of discussion as to “who” invented the brisket taco around the Dallas area, but it’s a certainty that beef cattle are a major commodity out here. And no other city in the world features this dish as prominently as Dallas.

  • 4 Lb Beef Brisket, fat cap trimmed to about ¼” thickness
  • 2 T Salt
  • 1 T Black Pepper
  • 1 T Garlic Powder
  • 1 T Onion Powder
  • 1 T Ground Cumin
  • 2 tsp Sugar
  • 1 C Beef Stock
  • ½ Lb Shredded Monterey Jack (or cheddar) Cheese
  • 2 Poblano Peppers, sliced
  • 1 Red Onion, halved and thinly sliced
  • 1 Avocado
  • 1 Bunch Cilantro, chopped
  • 2 Limes, sliced into wedges
  • Sour Cream
  • Taco Sauce
  • Small Flour Tortillas, removed from package and wrapped in foil

Preheat oven to 300 degrees. In a small bowl mix together your dry rub seasoning; salt, pepper, garlic powder, onion powder, cumin and sugar. Generously rub the entire outside of the brisket with your rub and place into a roasting pan. Bring a large skillet or pan to medium-high heat on the stovetop and quickly sear the wide surfaces for about 3-4 minutes per side. Add the beef stock to your roasting pan and transfer the brisket (fat cap on top) into the pan. Cover with foil and cook for 6-7 hours, basting every 2 hours. Transfer the brisket to a cutting board and let rest for 20 minutes before slicing. Place the tortillas in the hot oven to heat through, these will be ready to go once the brisket is sliced. Build tacos by dividing cheese onto tortillas, adding beef, pepper and onion, an avocado slice, cilantro, sour cream and taco sauce. Serve tacos with lime wedges.