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BBQ Brisket Tacos

(5 reviews)
BBQ Brisket Tacos
  • Prep Time 60 min
  • Total Time 16 hr 0 min
  • Servings 24
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BBQ Brisket Tacos

All the ingredients of a late summer backyard BBQ put into a taco.

Ingredients

SALSA

8
large ears of fresh corn
1
medium red onion
2
jalapeños
1
lime
1/4
cup red wine vinegar
1/4
cup chopped fresh cilantro
1
clove garlic

COLE SLAW

2
packages coleslaw mix
1/2
cup sour cream
1/2
cup mayonnaise
1
lime (juice)
2
tablespoons sriracha

BRISKET

10
lbs brisket
4
packages taco seasoning
2
bottles barbecue sauce
24
corn tortillas

Directions

  • 1 Rub Brisket with seasoning and let sit overnight.
  • 2 Place seasoned brisket in a slow cooker and fill with BBQ sauce. Cook 8 hours until tender.
  • 3 Meanwhile, Chop and remove seeds from the jalapenos. Dice the onion, mince the garlic, and chop the cilantro.
  • 4 Remove the corn from the cob. Scrape the cobs to get as much of the corn flavor as you can!
  • 5 Mix the corn with the onion, cilantro, jalapenos, garlic, vinegar, and lime. Mix well and allow to sit at least an hour before serving.
  • 6 Mix the cole slaw ingredients together.
  • 7 When the brisket is tender but not falling apart, remove from the slow cooker and toss it on the grill to brown up the surface.
  • 8 Thinly slice the brisket against the grain and spoon remaining sauce from the slow cooker over the sliced brisket pieces.
  • 9 Warm corn tortillas and serve. Guests can fill tortillas with beef, corn salsa, and cole slaw.
See Step By Step

Step By Step  

BBQ Brisket Tacos

As prepared by The Food in my Beard,

I was heading to the beach with my family, and wanted a nice meal that we could all enjoy together afterwards.


I wanted to have the flavors of a late summer BBQ, but with a twist. I also wanted it to be easy enough to pull together after a long day at the beach. This BBQ Brisket Tacos recipe was the perfect solution!

The corn salsa was the real star of the show because the corn was super fresh from the local farm. It’s really important to get fresh corn for this recipe, because the corn is served raw.

BBQ Brisket Tacos recipe

I rubbed the brisket with taco seasoning and let it sit overnight. In the morning, I crammed it all into the slow cooker with some BBQ sauce and headed out to the beach.

BBQ Brisket Tacos recipe

When we got back from the beach, I asked my sisters to help shuck all the corn.

BBQ Brisket Tacos recipe

As I mentioned, the fresh corn salsa brings these tacos from good to great. After you get all the kernels off the cob, rub the cob with the back of your knife to get more corn flavor and juices into your salsa. A great tip for removing corn from the cob is to place a smaller bowl upside down in a large bowl and place the cob on top.

BBQ Brisket Tacos recipe

My sister prepping the other salsa ingredients. I love spicy foods, but since I was serving this meal to a large crowd, I decided to remove all the seeds from the jalapenos to keep the salsa mild.

BBQ Brisket Tacos recipe

BBQ Brisket Tacos recipe

It’s great on a chip, or even just by itself!

BBQ Brisket Tacos recipe

When the brisket is tender, but not falling apart, place it on the grill to get some nice charring.

BBQ Brisket Tacos recipe

Thinly slice the brisket against the grain, and spoon the remaining sauce in the slow cooker over the slices.

BBQ Brisket Tacos recipe

They're creamy, crunchy, tender, and juicy, with a slight kick from the jalapenos in the salsa and sriracha in the coleslaw.

The tacos were a huge hit and the family was asking for the recipe! I told them they would have to wait until I shared it with everyone here.

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Dan Whalen prefers corn raw when it is this fresh. He has been blogging for over 3 years at The Food In My Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!
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Nutrition Information 
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