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BBQ Brisket Tacos

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  • Prep 60 min
  • Total 16 hr 0 min
  • Servings 24
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Grill up these late summer backyard BBQ tacos stuffed with tender brisket and fresh corn.
by: The Food in My Beard
Updated Mar 15, 2017
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  • 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


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


  • 1
    Rub Brisket with seasoning and let sit overnight. Then, place seasoned brisket in a slow cooker and fill with BBQ sauce. Cook 8 hours until tender.
  • 2
    Meanwhile, Chop and remove seeds from the jalapenos. Dice the onion, mince the garlic, and chop the cilantro.
  • 3
    Remove the corn from the cob. Scrape the cobs to get as much of the corn flavor as you can!
  • 4
    Mix the corn with the onion, cilantro, jalapenos, garlic, vinegar, and lime. Mix well and allow to sit at least an hour before serving.
  • 5
    Mix the cole slaw ingredients together.
  • 6
    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.
  • 7
    Thinly slice the brisket against the grain and spoon remaining sauce from the slow cooker over the sliced brisket pieces.
  • 8
    Warm corn tortillas and serve. Guests can fill tortillas with beef, corn salsa, and cole slaw.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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. 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. 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.
  • Keep the grill fired up. Here are more grilled taco recipes to enjoy this summer.
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