Smoked Brisket Tacos
Smoked Brisket Tacos – Prepare yourself for an explosion of flavors with this irresistible combination of tender, smoky brisket and vibrant taco fixings atop warm corn tortillas. This recipe will have everyone diving back in for seconds and thirds every time.
There are loads of ways to use up leftover brisket, but I have to admit that this is my favorite. Everyone loves taco night, but tacos stuffed full of melt-in-your-mouth smoked brisket? That’s some next-level eating right there.🤤
Another big win is the fact that this meal comes together quickly. With the brisket already smoked and ready to go, all you have to do is prepare the toppings, reheat the brisket, and warm the tortillas. It’s quick, easy, and out-of-this-world delicious! 💫
Sliced vs. Shredded Smoked Brisket Tacos
Both ways are perfectly valid here, and it really comes down to personal preference. That said, I tend to shred my smoked brisket for tacos because they’re easier to assemble and chow down. But sliced brisket has its virtues, too, as long as it’s good and tender. Just make sure your slices are the right size to fold comfortably into the tortillas.
Recipe Ingredients
- Leftover Brisket – About 2-3 cups of leftover brisket will be enough for this recipe. If you’re looking for a good brisket recipe, check out my pellet grill brisket.
- Tortillas – For an authentic Mexican taqueria experience, get plenty of corn tortillas or make them at home. 🌮
- Toppings – My go-to toppings include chopped cilantro leaves, pico de gallo, pickled red onions, lime wedges, cotija cheese (an aged Mexican cheese), and sour cream.
How to Make Smoked Brisket Tacos
Oven Method
- Preheat your oven to 325°F (165°C). Remove the brisket from the fridge and let it sit at room temperature for 20-30 minutes. This helps the brisket heat up evenly and kickstarts the heating process.
- Place the brisket in an oven-safe dish, and then add any leftover brisket juice and a little beef broth or water. Tightly cover it with foil and place it in the preheated oven. Let it heat for 20-30 minutes or until warmed through. Keep in mind that cooking times vary depending on the brisket’s quantity and state (whole or sliced).
Microwave Method
- Nuke It – If pressed for time, place the brisket in a microwave-safe dish, cover it with a damp paper towel, and microwave it in short bursts. Check it and stir in between until it’s heated evenly.
- Assemble the Tacos – Take a warm tortilla and place a portion of reheated brisket in the center. Add your desired toppings. Squeeze some fresh lime juice over the filling. Enjoy! (Photos 1-4)
Recipe Variations
- Tex Mex: Top your beef brisket tacos with pickled jalapenos, BBQ sauce, and shredded cheddar cheese.
- Tortilla Swap: I’m a die-hard fan of corn tortillas for tacos, but you may not be. (Don’t worry; we’re still cool. 😜) Feel free to swap out corn tortillas for flour tortillas if you want.
- Brisket Swap: Don’t have any leftover brisket on hand? No worries. You can use any meat you like here. Pulled pork, roast beef, or pulled chicken will work fine.
Tips and Tricks
- Before you reheat the brisket, chop your toppings and warm up the tortillas. That way, you can assemble the tacos nice and quick and keep the tortillas and brisket going down the hatch hot.
- Add texture and flavor to your tortillas. Brush them lightly with olive oil, then heat them up in a skillet or grill until slightly crisp.
- Keep tortillas warm and flexible by wrapping them up in a stack in a kitchen towel until ready to serve.
Make-Ahead Instructions
If you’d like, chop up toppings the day before, then store them separately in airtight containers in the fridge. The next day, all you’ll need to do is reheat the brisket, warm the tortillas, and serve dinner! 🙌
Serving and Storage Instructions
Serve brisket tacos nice and warm, loaded with all your favorite toppings. You can fold your brisket into 1-2 tortillas per taco. (Some people like them double-wrapped.) ✌️
Store everything in the fridge in separate airtight containers if you have leftovers. They’ll keep for a day or two, depending on when you cooked the brisket originally.
Assemble your tacos, wrap them in plastic, and keep them in the fridge to brown-bag your lunch for tomorrow.
FAQs
Easy! Just pull the meat apart with two forks before or after reheating. 😅
I love to douse my brisket tacos with a healthy dose of salsa verde, but not everyone is into spicy foods. The lime juice and Mexican crema in this recipe make for a tasty sauce of sorts. But you could also use homemade BBQ sauce or any other sauce you love.
The point cut is a little easier to shred, but you can use either cut. This recipe is all about repurposing your brisket leftovers, no matter what cut you originally used.
What Goes With Smoked Brisket Tacos
Accompany your brisket tacos with a few of your favorite side dishes, like grilled peppers, squash, or bok choy. And if you’re looking for something that looks just as pretty as the tacos and tastes equally delicious, why not try these grilled avocados?🤩
More Beautifully Beefy Recipes to Try
- Juicy Beef Brisket Burgers
- Smoked Beef Tenderloin
- Smoked Brisket Sliders
- Pellet Grill Flank Steak
- Sirloin Tip Roast
Conclusion
Don’t wait until Taco Tuesday to try this sensational smoked brisket taco recipe, my friend. And if you’ve already indulged, I’d love to hear about your meal in the comment section below. Drop your best tips and tricks to share the taco love!
Smoked Brisket Tacos
Equipment
- oven, or microwave-safe dish
- aluminum foil
Ingredients
- 2-3 cups smoked brisket, leftover
- corn tortillas, or flour tortillas
Optional
- cilantro, freshly chopped
- pico de gallo
- red onion, diced, pickled
- lime wedges
- Mexican cheese, shredded
- Mexican crema, for serving
- Hot sauce
Instructions
Oven Method
- Preheat your oven to 325°F (165°C).
- Remove your brisket from the fridge and let it sit at room temperature for about 20-30 minutes. This helps the brisket heat up evenly and kick start the heating process.
- Place the brisket in an oven-safe dish, add any leftover juice from the brisket , broth or water.
- Tightly cover it with foil and place in the preheat oven.
- Let it heat up for about 20-30 minutes or until it's warmed through. Be mindful of the fact that cooking times will vary depending on the quantity and state(whole or sliced) of the brisket.
Microwave Method
- If press for time you can use the Place the brisket in a microwave-safe dish, cover it with a damp paper towel, and microwave it in short bursts, checking and stirring in between, until it's heated evenly.
- Take a warm tortilla and place a portion of reheated brisket in the center.
- Add your desired toppings .Squeeze some fresh lime juice over the filling.
Notes
- Before you reheat the brisket, chop your toppings and warm up the tortillas. That way, you can assemble the tacos nice and quick and keep the tortillas and brisket going down the hatch hot.
- Add texture and flavor to your tortillas. Brush them lightly with olive oil, then heat them up in a skillet or grill until slightly crisp.
- Keep tortillas warm and flexible by wrapping them up in a stack in a kitchen towel until ready to serve.
- Accompany your brisket tacos with a side dish such as Mexican rice, black beans, coleslaw, or grilled vegetables. These sides are often served with tacos for a complete meal.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
