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Tender Smoked Brisket Tacos Recipe Easy Homemade with Pickled Red Onions

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These tender smoked brisket tacos feature smoky, tender meat paired with tangy pickled red onions, wrapped in warm tortillas for a perfect balance of bold flavors and textures.

Ingredients

Scale
  • 5 lbs beef brisket, trimmed of excess fat
  • 2 tbsp smoked paprika
  • 1 tbsp ground cumin
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1 tsp chipotle powder (optional)
  • 2 tbsp olive oil
  • 1 large red onion, thinly sliced
  • 1 cup apple cider vinegar
  • 1 cup granulated sugar
  • 1 tbsp kosher salt
  • 1 cup water
  • 1 tsp black peppercorns
  • 1/2 tsp red chili flakes (optional)
  • 12 small corn or flour tortillas
  • Fresh cilantro leaves, roughly chopped
  • 1 lime, cut into wedges
  • Crumbled queso fresco or cotija cheese (optional)
  • Sour cream or Mexican crema for drizzling (optional)

Instructions

  1. Prepare the brisket rub by combining smoked paprika, cumin, garlic powder, onion powder, kosher salt, black pepper, and chipotle powder in a small bowl.
  2. Rub the brisket all over with olive oil, then generously coat with the spice mix. Let it rest at room temperature for 30 minutes to an hour.
  3. Preheat your smoker to 225°F (107°C). Use hardwood like oak or hickory for smoke flavor.
  4. Place the brisket fat side up on the rack, close the lid, and smoke for approximately 1.5 hours per pound (about 7-8 hours for a 5 lb brisket). Maintain steady heat and add wood chips as needed.
  5. Use a meat thermometer to monitor internal temperature. When it reaches 195-203°F (90-95°C), the brisket should be tender enough to pull apart easily.
  6. If not tender, wrap in foil and let rest in a warm spot for 30 minutes.
  7. While the brisket smokes, make the pickled red onions: combine apple cider vinegar, sugar, salt, peppercorns, chili flakes (if using), and water in a saucepan. Heat until sugar and salt dissolve.
  8. Pour the hot pickling liquid over thinly sliced red onions in a jar or bowl. Let cool to room temperature, then refrigerate for at least 1 hour (overnight preferred).
  9. Once rested, slice the brisket thinly against the grain.
  10. Heat a cast iron skillet over medium heat and warm tortillas about 30 seconds per side until pliable and slightly charred.
  11. Assemble tacos by placing sliced brisket on tortillas, topping with pickled red onions, fresh cilantro, a squeeze of lime, and optional queso fresco and crema.
  12. Serve immediately.

Notes

If brisket seems dry, add a splash of its own juices or smoky BBQ sauce. Wrapping brisket in butcher paper halfway through smoking helps keep bark intact and speeds cooking. Use a reliable meat thermometer and let brisket rest before slicing. Pickled onions taste better if made a day ahead. Warm tortillas in a cast iron skillet for best texture.

Nutrition

Keywords: smoked brisket tacos, pickled red onions, BBQ tacos, smoked meat, easy taco recipe, homemade tacos, brisket recipe, Mexican tacos

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