Smoked Brisket Tacos

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

roasted hatch green chile

fried papas

cheese

cilantro

white onion

salsa

Instructions

Step 1:

Fire up smoker to 225°F (107°C).

While it preheats, prepare brisket.

Step 2:

Heat up a small saucepan over medium heat.

Combine all injection marinade ingredients until fully dissolved.

Step 3:

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.

Step 4:

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.

Step 5:

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.

Step 6:

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.

Step 7:

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).

Step 8:

Remove from smoker.

Leave loosely wrapped and rest for 20-30 minutes.

Step 9:

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.

Step 10:

Serve into preheated tacos with your choice of filling and garnish

Notes:

Brisket Preparation: Trim the brisket fat to 1/4-inch to ensure a balance of moisture and flavor throughout the smoking process.

Injection Marinade: Prepare an injection marinade with water, beef base, soy sauce, and Worcestershire sauce. Inject the marinade in a grid pattern to distribute flavor evenly and retain moisture.

Dry Rub: Mix coarse kosher salt, black pepper, cumin, smoked paprika, and ground coriander. Apply the rub liberally to all sides of the brisket to create a flavorful crust.

Smoking Temperature and Time: Smoke the brisket at 225°F (107°C) for six hours to develop a deep, smoky flavor. Ensure the smoker maintains a consistent temperature for optimal results.

Foil Wrapping: After the initial smoking period, wrap the brisket tightly in foil with the remaining marinade. This step helps to tenderize the meat and retain moisture during the final cooking phase.

Final Smoking: Increase the smoker temperature to 275°F-300°F (135°C-149°C) and smoke for an additional 1-2 hours until the brisket reaches an internal temperature of 210°F (99°C) and is tender.

Resting Period: Allow the brisket to rest for 20-30 minutes after smoking. This step lets the juices redistribute within the meat, resulting in a more tender and flavorful brisket.

Slicing the Brisket: Slice the brisket against the grain into thin strips and then into small chunks. This ensures tenderness and makes it easier to assemble the tacos.

Tortilla Preparation: Preheat the small flour tortillas before serving to enhance their flavor and texture, making them pliable and warm.

Garnishes: Use a combination of roasted hatch green chile, fried papas, cheese, cilantro, white onion, and salsa as garnishes. These add various textures, flavors, and a fresh, vibrant element to the tacos.

Nutrition Information:

Serving size: 1 taco

Frequently Asked Questions:

What type of brisket should I use for this recipe?

Use a brisket flat with the fat trimmed to 1/4-inch. This cut provides a good balance of meat and fat, ensuring flavor and moisture.

Why is injecting the marinade necessary?

Injecting the marinade helps infuse the brisket with flavor and moisture deep into the meat, which is especially important during the long smoking process.

How do I apply the dry rub evenly?

Mix all the rub ingredients in a bowl and use your hands to apply it liberally to all sides of the brisket, ensuring an even coat for consistent flavor.

Why do I need to smoke the brisket at 225°F (107°C) initially?

Smoking at this low temperature allows the meat to absorb the smoky flavor while slowly cooking and tenderizing.

What is the purpose of wrapping the brisket in foil?

Wrapping in foil helps retain moisture and juices, making the meat tender.

It also allows the marinade to further infuse into the meat during the final cooking stage.

How do I know when the brisket is done?

The brisket is done when it reaches an internal temperature of 210°F (99°C) and feels tender with little resistance when probed.

Why is resting the brisket important?

Resting allows the juices to redistribute throughout the meat, making it more flavorful and tender when sliced.

How should I slice the brisket for the tacos?

Slice the brisket perpendicular to the muscle fibers into thin strips, then cut each strip into small chunks.

This ensures tenderness and easy consumption.

Can I use corn tortillas instead of flour tortillas?

Yes, you can use corn tortillas if you prefer.

Just make sure to preheat them for better flavor and texture.

What garnishes work best with these tacos?

Suggested garnishes include roasted hatch green chiles, fried papas, cheese, cilantro, white onion, and salsa.

These add various textures and flavors, enhancing the overall taste of the tacos.