Entree - Brisket tacos with smoked salsa recipes
Author: Camellia Gurley
Check out these Brisket Tacos with Smoked Salsa, cooked on the Yoder Smokers Pellet Grill. These Brisket Tacos are a big taco filled with big flavor.
Brisket Tacos with Smoked Salsa
Spring is upon us, so hopefully everyone who hasn’t been grilling and smoking all winter long is dusting off the smoker and ready to kick out some killer tacos! This is a recipe that you’ll want to try now, because it’s going to be a hit all Spring and Summer long! Check out these Brisket Tacos with Smoked Salsa, cooked on the Yoder Smokers Pellet Grill.
Provided by: Tom Jackson
Total time: 400 minutes
Cook time: 370 minutes
Prep time: 30 minutes
Yields: 12 servings
Cuisine: Mexican
Number of ingredients: 22
Provided by: Tom Jackson
Total time: 400 minutes
Cook time: 370 minutes
Prep time: 30 minutes
Yields: 12 servings
Cuisine: Mexican
Number of ingredients: 22
Ingredients:
- 1 brisket flat, fat cap trimmed to 1/4 inch
- 1 cup Sweetwater Spice Tres Chiles Fajita Bath
- 1 cup water
- 1 cup Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
- 2 tbsp ground cumin
- 1 tbsp Mexican oregano
- 1-2 tsp worcestershire sauce
- 1 doz small flour tortillas
- 8 oz pepper jack cheese, grated
- Mexican crema
- cilantro
- radish
- 3 lb tomatoes, halved
- 1/2 large (8 oz) yellow onion
- 2 jalapeños, halved lengthwise
- 3 chipotles in adobo sauce
- 1/2 cup cilantro, chopped
- 3 large cloves of garlic, chopped
- 3 tbsp lime juice
- 1/2 cup vegetable stock
- Noble Saltworks Smoked Flaked Finishing Salt
- Flavolcano Smoky Red Pepper Sauce
Nutrition:
- Calories: 1253 calories
- Carbohydrate: 35 g
- Protein: 70 g
- Fat: 91 g
- Sodium: 2117 mg
- Preheat your Yoder Smokers YS640 Pellet Grill to 225°F, set up for smoking.
- Mix the Sweetwater Spice Tres Chiles Fajita Bath and water and strain. Reserve 1/2 cup of the marinade mixture for the wrap. Inject the liquid into the brisket flat in a grid pattern, covering the entire piece of meat. Wipe off excess marinade.
- Mix the Cattleman’s Grill 8 Second Ride Carne Asada Seasoning, ground cumin and Mexican oregano. Season the brisket flat generously with the rub mixture. Let set up until the rub looks wet, about 5 minutes. Transfer the brisket flat to the main cooking grate of the smoker.
- Place the tomatoes, onion and jalapeño on the second shelf of the smoker. Smoke for about 90 minutes until the tomatoes are tender, and have soaked up some smoke. Remove from the grill.
- Rough chop the tomatoes, jalapeños and onion. Place in the Vitamix Blender along with the remaining salsa ingredients. Process until smooth. Taste and adjust seasoning, as necessary. Add hot sauce to increase heat, if you like.
- When the brisket achieves a deep mahogany color, about 6 hours into the cook, remove from the grill and place on two large sheets of foil. Pour the reserved 1/2 cup of the marinade mixture over the brisket, as well as a couple dashes of worcestershire sauce. Double wrap the brisket in foil as tight as possible without puncturing the foil. Return the brisket flat to the grill. Place on the second shelf. Increase the grill temperature to 300°F. Continue cooking until the brisket is tender and there is very little resistance when probed with an instant read thermometer. The internal temperature will likely be around 205°F-210°F. Remove from the grill and rest for at least 30 minutes.
- Slice the brisket across the grain. Chop the slices. The brisket should be tender, but not falling apart. Reserve the juices in the foil. Toss the chopped brisket in the juices before serving.
- Turn the grill up to 350°F. Place your tortillas on the main cooking grate. Cover each tortilla with the pepper jack. Cook just until the cheese is melted. Remove from the grill before the tortilla is crispy.
- Build your tacos, starting with the chopped brisket over the cheesy tortilla. Top with the smoked salsa, Mexican crema and finish with the microgreens.
- Preheat your Yoder Smokers YS640 Pellet Grill to 225°F, set up for smoking.
- Mix the Sweetwater Spice Tres Chiles Fajita Bath and water and strain. Reserve 1/2 cup of the marinade mixture for the wrap. Inject the liquid into the brisket flat in a grid pattern, covering the entire piece of meat. Wipe off excess marinade.
- Mix the Cattleman’s Grill 8 Second Ride Carne Asada Seasoning, ground cumin and Mexican oregano. Season the brisket flat generously with the rub mixture. Let set up until the rub looks wet, about 5 minutes. Transfer the brisket flat to the main cooking grate of the smoker.
- Place the tomatoes, onion and jalapeño on the second shelf of the smoker. Smoke for about 90 minutes until the tomatoes are tender, and have soaked up some smoke. Remove from the grill.
- Rough chop the tomatoes, jalapeños and onion. Place in the Vitamix Blender along with the remaining salsa ingredients. Process until smooth. Taste and adjust seasoning, as necessary. Add hot sauce to increase heat, if you like.
- When the brisket achieves a deep mahogany color, about 6 hours into the cook, remove from the grill and place on two large sheets of foil. Pour the reserved 1/2 cup of the marinade mixture over the brisket, as well as a couple dashes of worcestershire sauce. Double wrap the brisket in foil as tight as possible without puncturing the foil. Return the brisket flat to the grill. Place on the second shelf. Increase the grill temperature to 300°F. Continue cooking until the brisket is tender and there is very little resistance when probed with an instant read thermometer. The internal temperature will likely be around 205°F-210°F. Remove from the grill and rest for at least 30 minutes.
- Slice the brisket across the grain. Chop the slices. The brisket should be tender, but not falling apart. Reserve the juices in the foil. Toss the chopped brisket in the juices before serving.
- Turn the grill up to 350°F. Place your tortillas on the main cooking grate. Cover each tortilla with the pepper jack. Cook just until the cheese is melted. Remove from the grill before the tortilla is crispy.
- Build your tacos, starting with the chopped brisket over the cheesy tortilla. Top with the smoked salsa, Mexican crema and finish with the microgreens.
Tags:
Brisket Tacos with Smoked Salsa
Brisket Tacos with a Smoked Salsa. Enjoy!▻ PRINT RECIPE: https://www.atbbq.com/thesauce
Duration: 18:47
Smoked Salsa with Brisket Tacos
You haven't lived until you've had this Smoked Salsa with Brisket Tacos. The salsa is made
Duration: 8:04
Slow Cooked Brisket Tacos with Tomatillo Salsa
Slow Cooked Brisket Tacos with Tomatillo Salsa | Everyday Gourmet S10 Ep85 Smoked
Duration: 10:49
Leftover Brisket Tacos with Chipotle Salsa
Chef Marc Murphy whips up these juicy brisket tacos in no time! The secret? Using leftover brisket meat!
Provided by: Marc Murphy
Yields: 0 servings
Number of ingredients: 24
Provided by: Marc Murphy
Yields: 0 servings
Number of ingredients: 24
Ingredients:
- 1 bunch cilantro
- 5 red radishes
- sliced thin
- 1 cup roasted chipotle salsa
- plus additional if desired
- 1 small head of red cabbage
- shaved thinly
- 2 to 3 limes
- cut into wedges
- 1 cup queso fresco
- crumbled
- 8 or 16 corn tortillas (use 16 if doubling them
- but it's not necessary)
- 2 medium tomatoes (about 1 pound)
- cut into thick wedges
- ½ large red onion
- peeled and cut into thick wedges
- 1 small or ½ large jalapeño pepper
- 1 small garlic clove
- ½ cup packed cilantro leaves
- ½ tablespoon chipotle in adobo
- plus more to taste
- ¼ cup canola or other neutral oil
- ¼ teaspoon kosher salt
How to cook:
- Preheat the oven to 450°F
- Line a shallow baking sheet with parchment paper and place tomatoes, onions, jalapeño and garlic on parchment
- Transfer to the oven and roast until charred and soft, 15-20 minutes for onions and garlic, and 30-35 minutes for tomatoes
- Transfer the vegetables to a blender and add cilantro, chipotle and salt
- Purée the vegetables on medium speed until uniform and, with the motor running, slowly add oil to emulsify until incorporated
- If the consistency of the salsa is too thick, add water, 1 tablespoon at a time, to adjust consistency to a smooth purée
- Taste and adjust seasonings and let cool before serving, or cover and refrigerate until needed
- Add the chopped leftover brisket and one cup of chipotle salsa to a heavy-bottomed pot set over medium heat
- Stirring frequently, warm the meat (this should take about 8-10 minutes)
- Warm tortillas in a dry, clean pan over medium heat, until heated through and slightly browned, about 2 minutes per side
- Divide tortillas among 4 plates
- Layering two tortillas, lay out 2 tacos per plate, top with a scoop of the warmed meat mixture, some shaved red cabbage, a sprinkle of cheese, a few leaves of cilantro and garnish with some radish and a wedge of lime
Brisket Tacos with Roasted Corn Avocado Salsa
Need an idea for all that leftover brisket? Taco Tuesday to the rescue. Flour tortillas piled high with mouth-watering Stubb’s Bar-B-Q Rub-seasoned brisket get topped with a Roasted Corn Avocado Salsa. Dig in.
Provided by: Stubb's
Total time: 20 minutes
Prep time: 20 minutes
Yields: 12 servings
Cuisine: Mexican,
Number of ingredients: 12
Provided by: Stubb's
Total time: 20 minutes
Prep time: 20 minutes
Yields: 12 servings
Cuisine: Mexican,
Number of ingredients: 12
Ingredients:
- Roasted Corn Avocado Salsa:
- 2 medium avocados, peeled, pitted and chopped
- 1 cup grilled corn kernels (from about 2 ears fresh corn)
- 1/4 cup chopped red bell pepper
- 2 tbsp lime juice
- 1 tbsp finely chopped red onion
- 1/4 tsp salt
- 1/4 tsp McCormick® Ground Black Pepper
- Brisket Tacos:
- 12 (6-inch) flour tortillas
- 2 pound shredded Stubb’s BBQ Brisket, with reserved pan juices
- For the Tacos, warm tortillas in oven or grill. Serve shredded brisket in warmed tortillas topped with Roasted Corn Avocado Salsa and reserved brisket pan juices, if desired.
How to cook:
- step 1
- For the Tacos, warm tortillas in oven or grill. Serve shredded brisket in warmed tortillas topped with Roasted Corn Avocado Salsa and reserved brisket pan juices, if desired.
Brisket Tacos
These Brisket Tacos are a big taco filled with big flavor. Slow smoked beef brisket is lovingly wrapped in a flour tortilla and piled high with a plethora of toppings to satisfy any BBQ craving.
Provided by: Susie Bulloch (heygrillhey.com)
Total time: 990 minutes
Cook time: 900 minutes
Prep time: 30 minutes
Yields: 18 servings
Cuisine: American,Barbecue
Number of ingredients: 9
Provided by: Susie Bulloch (heygrillhey.com)
Total time: 990 minutes
Cook time: 900 minutes
Prep time: 30 minutes
Yields: 18 servings
Cuisine: American,Barbecue
Number of ingredients: 9
Ingredients:
- 1 12-14 pound whole packer brisket
- ½ cup yellow mustard
- 6 Tablespoons Signature Beef Seasoning (or brisket seasoning - link in recipe notes)
- 1 cup Texas BBQ Sauce
- 8 ounces Cotija cheese
- Pickled Red Onions
- Candied Jalapenos
- fresh cilantro
- lime wedges
Nutrition:
- Calories: 589 kcal
- Carbohydrate: 2 g
- Protein: 75 g
- Fat: 29 g
- Saturated Fat: 11 g
- Trans Fat: 1 g
- Cholesterol: 230 mg
- Sodium: 498 mg
- Fiber: 1 g
- Sugar: 1 g
- Serving Size: 1 serving
- Trim your Brisket. Store your brisket in the refrigerator until you are ready to start trimming. Cold briskets are much easier to work with. Flip your brisket over so the thick fat cap is on bottom. Remove any silver skin or excess fat from the flat muscle. Trim down the large crescent moon shaped fat section until it is a smooth transition between the point and the flat. Trim any excessive or loose meat and fat from the point. Square the edges and ends of the flat. Flip the brisket over and trim the top fat cap to about 1/4 of an inch thickness across the surface of the brisket.
- Season the brisket. Slather the brisket on all sides with yellow mustard. Shake the Beef Seasoning over the brisket to evenly distribute the spices on all sides.
- Smoke the brisket. Preheat your smoker to 225 degrees F using indirect heat and your favorite hardwood smoke. Place the brisket on the smoker with the point end facing your main heat source. This is a thicker part of the brisket and it can handle the additional heat. Close the lid and smoke until and internal thermometer reads 165 degrees F (usually takes around 8 hours).
- Wrap the brisket. On a large work surface, roll out a big piece of butcher paper (or foil) and center your brisket on one end. Wrap the brisket by folding edge over edge, creating a leak proof seal all the way around. Return the wrapped brisket to the smoker, seam side down so the weight from the brisket crimps the edges of the paper wrap down tight.
- Finish smoking. Close the lid on the smoker and, maintaining 225 degrees F, continue cooking until the internal temperature of the brisket reaches 202 degrees F in the thickest part of the meat (takes anywhere from 5-8 hours) or until your thermometer probe slides in and out like it is sliding into softened butter.
- Rest your brisket. Remove the brisket to a large cutting board and allow to rest for 1 hour before slicing.
- Assemble your taco ingredients. While your brisket rests, warm the tortillas by wrapping them tightly in foil and place them into your 225 degree smoker for 30 minutes. Place your BBQ sauce, pickled onions, candied jalapenos, and other toppings into bowls so your guests can build their own tacos.
- Make your tacos. Slice both the point and the flat against the grain into 1/2 inch thick slices. Remove your warmed tortillas from the grill and unwrap. Make a taco by placing a slice of brisket in a warm tortilla and topping with BBQ sauce, jalapenos, pickled red onions, cotija cheese, cilantro, and a squeeze of fresh lime. Eat and enjoy!!
