Brisket Tacos
Turn leftover smoked brisket into incredible street-style tacos with pickled onions, fresh cilantro, and a squeeze of lime. Ready in under 30 minutes.
Ingredients
- 2–3 cups thinly sliced leftover smoked brisket
- 12–16 small corn tortillas (6-inch)
- 1/2 cup pickled red onions
- 1/2 cup fresh cilantro leaves, roughly chopped
- 1 large ripe avocado, sliced
- 2 limes, cut into wedges
- 3/4 cup salsa of your choice (tomato, verde, or chipotle)
- 1 tablespoon olive oil (for warming tortillas)
- Optional: crumbled queso fresco, hot sauce
Instructions
Reheat the Brisket
Preheat oven to 300°F. Place a shallow pan of water inside to create steam. Spread brisket slices in a single layer on a separate pan, cover loosely with foil, and heat 8–10 minutes until warmed through.
Warm the Tortillas
Heat a cast-iron skillet over medium-high. Lightly brush each tortilla with olive oil and toast 30–45 seconds per side until pliable and lightly charred. Keep wrapped in a clean towel.
Make Quick Pickled Onions
If you don't have pickled onions ready: thinly slice half a red onion, toss with 1/4 cup apple cider vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt. Let sit 10 minutes while you reheat the meat.
Assemble
On each tortilla: lay out a quarter cup of warm brisket, add a spoonful of salsa, a few pickled onion rings, a slice of avocado, and a sprinkle of cilantro. Squeeze lime juice over the top.
Serve
Arrange tacos on a platter with extra lime wedges and salsa on the side. Serve immediately while the tortillas are warm and the brisket is steaming.
Pitmaster Notes from Bill
- The point (deckle) is best for tacos; it's marbled with fat that stays juicy when reheated. A 70/30 blend of point and flat gives you both flavor and texture.
- Never microwave leftover brisket for tacos. The gentle oven reheat with steam keeps the bark intact and the smoke flavor attached to the meat.
Old No.2 Brisket Rub
Robust formula for brisket and pork butts. More spice, larger pieces, less sugar. One 2lb bag seasons ~30 lbs of meat.
Shop Old No.2 Brisket Rub →
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