For best texture, slice brisket against the grain. Allow meat to rest before cutting. Store leftovers in cooking juices to maintain moisture.
The Ultimate Guide to Flavorful BBQ Brisket Tacos
Tender slow-cooked brisket coated in bold BBQ seasoning and served in warm tortillas with fresh, vibrant toppings.
Ingredients
Scale
4 pounds (1.8 kg) beef brisket
2 tablespoons (30 ml) olive oil
2 teaspoons (12 g) kosher salt
1½ teaspoons (7 g) black pepper
2 teaspoons (6 g) smoked paprika
2 teaspoons (6 g) chili powder
1 teaspoon (3 g) garlic powder
1 teaspoon (3 g) onion powder
1 teaspoon (3 g) ground cumin
1 cup (240 ml) beef broth
½ cup (120 ml) tomato sauce
½ cup (120 ml) BBQ sauce
12–16 small corn or flour tortillas
1½ cups (180 g) shredded cabbage
1 cup (150 g) diced tomatoes
½ cup (75 g) diced red onion
1 cup (120 g) shredded Monterey Jack cheese
½ cup (120 g) sour cream
¼ cup (15 g) chopped fresh cilantro
1 lime, cut into wedges
Instructions
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Rub brisket with olive oil and seasonings.
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Sear in Dutch oven until browned on all sides.
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Add beef broth and tomato sauce, scraping browned bits.
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Cover and cook at 300°F (150°C) for 3½–4 hours until tender.
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Brush with BBQ sauce during last 30 minutes of cooking.
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Rest 15–20 minutes, then slice or shred against the grain.
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Warm tortillas and assemble with toppings.