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Smoked Brisket Tacos

Smoked brisket tacos feature tender, bite-size brisket cooked low and slow until a probe slides in with little resistance. Serve them in warm corn tortillas with chopped onion, cilantro, salsa, and lime wedges.
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Prep Time 20 minutes
Cook Time 6 hours 40 minutes
Resting 1 hour
Total Time 8 hours
Servings: 8 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For the brisket
  • 4 lb brisket flat trimmed
  • 1 tbsp kosher salt
  • 1 tbsp coarse black pepper
  • 1 tsp garlic powder
For serving
  • 16 corn tortillas
  • 1 white onion small, finely chopped
  • 0.5 cup fresh cilantro chopped
  • 2 limes cut into wedges
  • 1 cup salsa

Equipment

  • 1 smoker
  • 1 12-inch skillet

Method
 

Season and smoke the brisket
  1. Preheat a smoker to 225°F with hardwood smoke.
  2. Mix the salt, black pepper, and garlic powder.
  3. Season the brisket evenly on all sides.
  4. Place the brisket in the smoker and cook until the bark is dark and set and the thickest part reaches 165–175°F, about 3–4 hours.
  5. Wrap the brisket tightly in butcher paper or foil and return it to the smoker.
  6. Cook until a probe slides into the thickest part with little resistance and the internal temperature is about 200–205°F, about 2–4 hours more.
Rest and slice the brisket
  1. Rest the brisket, still wrapped, for 1 hour.
  2. Unwrap and cut or chop the brisket into bite-size pieces across the grain.
Warm and serve
  1. Warm the tortillas in a dry 12-inch skillet over medium heat for about 20–30 seconds per side.
  2. Stack the tortillas under a clean towel as they are ready.
  3. Fill the tortillas with brisket.
  4. Top with onion, cilantro, and salsa.
  5. Serve with lime wedges.

Notes

For the most tender brisket, rest it for the full hour before slicing or chopping across the grain. Refrigerate brisket and toppings separately for 3–4 days; cooked brisket freezes well. For a gluten-free option, check that the corn tortillas and salsa are certified gluten-free.