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Nothing beats coming home and catching that amazing smoked BBQ brisket smell knowing taco night is just minutes away. This meat turns out super juicy and tasty—you might end up making extra just so you have leftovers.
I first made these for a big family game night—everyone wanted seconds. Now, it’s our go-to whenever we have friends over and need something easy.
Delicious Ingredients
- BBQ sauce: Use a thick, tangy kind—whatever you love is perfect, homemade or store shelf
- Your favorite toppings: Grab cilantro, Monterey Jack, onions, or whatever you like for extra freshness and crunch
- Tortillas: Toast them in a dry pan—corn tortillas add sweetness, but flour keeps it classic
- Smoked BBQ spice blend: Get that deep flavor with brown sugar and smoked paprika, and fresh spices really pop
- Brisket: Pick one about two and a half pounds with lots of marbling, so it stays moist after hours in the slow cooker
Super Easy Steps
- Finish Your Tacos:
- Keep tortillas warm until nice and soft. Load each up with brisket and splash on more BBQ sauce. Pile on toppings like Monterey Jack, onion, and cilantro
- Chill and Shred:
- Move brisket to a board and let it hang out for ten minutes so the juice stays in. Shred up the meat with a couple forks, or slice thin if you want tidy bites
- Cook the Brisket Low and Slow:
- After putting on the rub, put brisket straight in your slow cooker. Pour a cup of BBQ sauce on top—make sure every part gets saucy. Put the lid on and cook on low for seven to eight hours until a fork slides in easily
- Mix That Spice Rub:
- In a little bowl, stir together brown sugar, smoked paprika, onion powder, garlic powder, salt, and pepper. Fresh ground black pepper adds an awesome punch
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The brisket’s honestly my favorite part because it turns out ridiculously tasty with hardly any work. At our house, there’s never any brisket left over. Every time a friend tries these tacos, they ask how to make them.
Keeping It Fresh
Let the brisket cool down fully before stashing leftovers. Always keep tortillas and meat apart so things don’t get soggy. Store brisket in a container in the fridge up to four days or freeze it for a couple months. Warm it up slow on the stove with a splash of water or BBQ sauce so it stays juicy.
Subbing Ingredients
Swap in chuck roast if you want a cheaper option. Can’t find smoked paprika? Mix regular paprika and a bit of cayenne for some kick. Any gooey cheese melts well—cheddar and pepper Jack are both winners.
How to Serve
Stack brisket on warm tortillas and put out all the toppings for a build-your-own taco bar. Slice limes to squeeze on top for brightness. It’s great with slaw or avocado slices, too—adds a pop of color and crunch.
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Brisket Taco Backstory
Letting brisket cook low and slow is classic Texas. The smoky spices and sweet BBQ sauce make it unforgettable. This is one meal that’ll make everyone sit down together, whether it’s a weeknight or a fun cookout. I love how all those BBQ flavors get tucked into a soft tortilla.
Frequently Asked Questions About Recipes
- → What type of brisket works well for these tacos?
You can use either point cut or flat cut brisket—flat’s pretty standard but both get super tender and tasty for tacos.
- → Are store-bought BBQ rub and sauce okay for this?
Definitely! If you’re short on time or you’ve got a go-to sauce, use it—no need to make things from scratch if you don’t want to.
- → Which toppings taste best on beef brisket tacos?
Try some diced onion, pickled jalapeños, shredded cheese, cilantro, and a squeeze of lime to make things pop.
- → Should I shred the brisket or slice it up for tacos?
Pulled brisket gives saucy, tender bites, but slicing it thin makes for chunkier pieces—just do what sounds good to you.
- → Can I make the brisket ahead and use it later?
Yep! Cook your brisket, stash it in the fridge, and just reheat it gently when you’re ready to load up your tortillas.