Smoked Brisket Street Tacos
These Smoked Brisket Tacos are perfect for when you have some leftover brisket. Lunch, dinner, or even “linner” – Country Smokers delivers tacos that are as delicious, as they are simple.
Using a pellet grill to infuse smoky flavors into the meat and tortillas is a great way to capture those authentic street taco flavors. Charcoal is often used to cook street taco meats and the pellet grill offers similar flavors while making the cooking process much easier and pain free.
Smoked Brisket Street Tacos
- Corn Tortillas
- 2 Cups Leftover Brisket
- ½ Cup Diced Green Chilies
- 1 Tsp Garlic Salt
- 1 Tsp Pepper
- 1/4 Tsp Cayenne Pepper
- Orange Juice, As Needed
- 3-4 Radish’s Depending On Size, Sliced
- 1-2 Jalapeno Or Habanero Pepper Diced, Optional
- 2 Cups Apple Cider Vinegar
- 3 Tbsp Salt
- 4 Tbsp Sugar
- 1 Avocado
- 2-3 Limes, Cut Into Wedges
- Chopped Cilantro
- Cojita Or Shredded Cheese Of Choice
- Diced Tomatoes
- Shredded Lettuce
- Salsa Or Hot Sauce Of Choice
Skillet Or Grill Safe Pan/Pot
- Mixing Bowl
- Saran Wrap Or Lid For Bowl
- Hot Plate Trivet
- Cutting Board
- Mixing Spoon
- Plate Or Serving Tray
- Open the lid and turn your Country Smoker to “smoke.” Leave the lid open until the fire pot catches, then turn the heat up to 350°F.
- While your Country Smoker is heating up, dice your jalapenos, and thinly slice the radishes. Place in a larger mixing bowl.
In a grill safe pot, add your brisket, green chilies, just enough orange juice to slightly moisten the meat (add a little, stir, repeat until desired moisture is achieved), garlic salt, cayenne pepper, and black ground pepper. Stir and adjust flavor to taste preference. Set aside.
- If you like heat, add more cayenne and/or black pepper.
- If you prefer sweet, feel free to add a bit more juice (not TOO much though) or a dash of sugar.
In a separate grill safe pan or skillet heat the apple cider vinegar, water, salt, and sugar until dissolved.
- It’s ok to do this as your grill is heating up.
Once dissolved, using caution, remove the mixture from the grill, and pour it over the diced jalapenos and radishes.
- Cover for at least 30 minutes (up to an hour is preferred). You can put this in the fridge if you’d like.
Once your grill has reached 350°F, place your Brisket pot on the grill.
- Stir every 5 or so minutes to evenly heat the brisket.
When the Brisket is almost done warming after about 10 minutes, add the corn tortillas to the grill and flip every 3 to 5 minutes while grilling.
- Hint: if you want the tortillas crispier, LIGHTLY spray or brush them with olive oil before putting them on the grill.
- Remove the Brisket and place it on a hot plate trivet once desired temperature has been reached or about 15 minutes.
- Remove the tortillas from your Country Smoker and put them on a plate or serving tray once desires doneness has been reached.
- Now it’s time to assemble your tacos. Add lettuce or tomatoes, pickled spicy radishes or salsa, cilantro or cojita cheese or squeeze some fresh lime over your freshly grilled tacos. You are in charge of your own masterpiece, mi amigo.