Why be boring when you can have Smoked Brisket Tacos instead?! The ultimate taco for the next Food Truck Friday post in my summer series!
Like really, once you have Smoked Brisket Tacos, it’s just nearly impossible to go back to having any sort of regular taco again. That’s your fair warning here, but that being said, life is made to live to the fullest and I believe that also means by eating all the most amazing food too. The ultimate taco? Let’s do this!!
Like my pulled pork that I shared last week, this recipe was also an experiment in comparing making one of my favorite recipes in the slow cooker versus the traditional and often coveted was of slow smoking.
There’s no doubt you can certainly see that smoke ring around the outside of the meat and it totally had that amazing smoky flavor. Cooking it on the smoker took just about as much time in the slow cooker, but was obviously a bit more of a hands on process to watch to grill, fill the pellets, and check the temperatures.
To be totally honest, I think in a lot of ways, I prefer my slow cooker version, especially for the texture. Made in the slow cooker, the brisket still has great flavor (but admittedly not as smoky) but is seriously fall apart tender. This was pretty tender too, but took a little more effort to chew, so I’d say it’s really a matter of personal preference and the time you have available to commit to the process. Either way, whichever way you choose to make your brisket, you will not be disappointed. Pick the ultimate toppings (guac for me!) and serve up the best tacos your guests have ever had!!
Why be boring when you can have Brisket Tacos instead?! The ultimate taco for the next Food Truck Friday post in my summer series!
- 4 pound trimmed brisket
- 2 tablespoons homemade Memphis rub
- 1/2 cup beef broth
- 24 small flour tortillas
- 2 cups prepared guacamole
Rub all sides of brisket with dry rub
Preheat smoker to 225 degrees according to manufacture instructions
Place seasoned brisket fat side down and let cook until it reaches an internal temperature of around 160 degrees (mine took about 4 hours)
Wrap tightly in foil and add some water or 1/2 cup of beef broth and return to grill until the brisket reaches 205 degrees.
Remove and let rest for at least 30 minutes before slicing
Serve with grilled tortillas and guacamole, or as desired
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