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.
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.
When we got back from the beach, I asked my sisters to help shuck all the corn.
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.
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.
It’s great on a chip, or even just by itself!
When the brisket is tender, but not falling apart, place it on the grill to get some nice charring.
Thinly slice the brisket against the grain, and spoon the remaining sauce in the slow cooker over the slices.
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.
More Grilled Taco RecipesDan 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!