Smoked Brisket Tacos
Smoked brisket tacos are the best way to use pulled barbecue beef. Cooked low and slow over wood before served in a freshly grilled tortilla, this BBQ braised brisket is the best excuse to fire up the smoker!
Servings: 6
Equipment
- Pecan smoking wood
- Meat injector
Ingredients
- 1 brisket flat fat trimmed to 1/4-inch
- 12 small flour tortillas
Injection Marinade
- 2 cups water
- 1 tsp beef base
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
Dry Rub
- 2 tbsp coarse kosher salt
- 2 tbsp coarse black pepper
- 1 tbsp cumin
- 1 tbsp smoked paprika
- 2 tsp ground coriander
Garnish
- cilantro
- white onion
- salsa
Instructions
- Fire up smoker to 225°F (107°C). While it preheats, prepare brisket.
- Heat up a small saucepan over medium heat. Combine all injection marinade ingredients until fully dissolved.
- Place brisket in shallow baking tray. Load meat injector with marinade. Insert injector perpendicular to meat grain direction. Inject in a grid pattern across the meat, with an inch between each hole. Save half of the marinade to use later.
- Mix all rub ingredients in a small bowl. Apply liberally to meat, covering all sides in an even coat.
- Place brisket in smoker, fat-side down on the grates. Smoke for six hours.
- Remove brisket from smoker and place on a sheet of aluminum foil. Drizzle the remainder of the injection marinade over the meat. Wrap tightly in foil, eliminating any pockets of air. Double wrap for good measure.
- Increase cooking temperature to 275°F-300°F (135°C-149°C). Place wrapped brisket back on smoker grates. Smoke for 1-2 more hours.
- Check on brisket after one hour. Insert a meat probe into the beef. Look for little resistance and an internal temperature of 210°F (99°C).
- Remove from smoker. Leave loosely wrapped and rest for 20-30 minutes.
- Slice brisket perpendicular to muscle fiber direction into thin strips. Slice each strip into small chunks. Transfer strips back to foil and allow to soak up remaining juices and marinade.
- Serve into preheated tacos with your choice of filling and garnish