Smoked Beef Brisket Tacos
For the Slaw
- 1/3 cup Mayo
- 1/3 cup buttermilk
- 2 tbsp red wine vinegar
- 1 clove garlic grated
- 1/2 lime juice
- 1 tbsp mikes hot honey
- 1/2 head cabbage sliced thin
- 2 carrots grated
- 1/3 cup chopped cilantro
- 1 pickle finely diced
- 1 poblano charred, sliced thin
For the Sauce
- 1/2 cup sour cream
- 1/2 large avocado
- 2 tbsp Mayo
- small handful parsley
- 1 tsp garlic powder
- 1/2 lime juice
- 1/4 cup buttermilk
- salt & pepper
- water to thin
Prepare the slaw
- In a large mixing bowl, combine 1/3 cup mayo, 1/3 cup buttermilk, 2 tbsp red wine vinegar, 1 grated clove of garlic, 1/2 lime juice, and 1 tbsp of mikes hot honey.
- Add in 1/2 head of thinly sliced cabbage, 2 grated carrots, 1/3 cup of chopped cilantro, 1 finely diced pickle, and 1 sliced poblano that has been charred.
- Mix all the ingredients well.
- Set aside in the refrigerator until ready to serve.
- In a blender, combine 1/2 cup sour cream, 1/2 large avocado, 2 tbsp mayo, a small handful of parsley, 1 tsp garlic powder, 1/2 lime juice, and 1/4 cup buttermilk.
- Blend all the ingredients until smooth.
- Add salt and pepper to taste.
- Add water to thin out the sauce, if necessary.
- Transfer the sauce to a serving bowl and set aside until ready to use.
Prepare the brisket
- Trim the brisket as desired.
- Season the brisket with your favorite seasoning blend. Salt, pepper, lawrys, and garlic powder are a great combination to use.
- Preheat your Z Grills smoker to the super smoke setting at 160F.
- Place the seasoned brisket on the smoker and smoke for 3-4 hours.
- Increase the temperature to 225F and continue smoking until the internal temperature of the brisket reaches 175F or above.
- Wrap the brisket in butcher paper and place it back on the smoker at 250F until the internal temperature reaches about 205F.
- Remove the brisket from the smoker and place it in an oven preheated to 145F.
- Optionally, rest the brisket back on the grill on the keep warm setting.
- Let the brisket rest for at least 4 hours or up to 10 hours for the best results.
Brisket tacos on my brand new Z grills 1102B!! Thanks again @zgrills for sending me this beast of a pellet grill. My favorite feature is definitely the WiFi connectivity. The fact that I can adjust the grill temp and read the meat temperature from anywhere is insanely convenient. When cooking throughout the night like this it’s super nice to not have to get up from your bed to check the meat temp every 30 minutes or so. Use discount code “Rafi” to receive 5% your pellet grill! Click the link in my bio to check out their wide variety of pellet grills Here’s the recipe: NOTE: every brisket is a bit different so I’m just going to tell you how I made THIS brisket. For the best brisket recipes & tips I suggest @jeremy_yoder and @chudsbbq on YouTube. -Also, the brisket I bought unfortunately had most of the point muscle cut off (despite being labeled as a whole brisket). I didn’t look hard enough at the brisket before buying it so that was my mistake. Brisket: -trim brisket (again see suggestions above for tips) -season with favorite seasoning blend. I used salt, pepper, lawrys, and garlic powder. -place on Z grills smoker on super smoke setting (160F) for 3-4 hours -bump up temperature to 225F, until brisket internal temp reads more than 175F -wrap brisket in butcher paper, and place back on smoker at 250F until internal temp reads about 205F. -remove from smoker and place in oven at 145F. -optionally, rest brisket back on the grill on the keep warm setting -rest for at least 4 hours. I rested 10 hours, it keeps getting better with time. For the slaw: -combine and mix the following ingredients -1/3 cup Mayo -1/3 cup buttermilk -2 tbsp red wine vinegar -1 clove garlic, grated -1/2 lime juice -1 tbsp mikes hot honey -1/2 head cabbage, sliced thin -2 carrots, grated -1/3 cup chopped cilantro -1 pickle, finely diced -1 poblano, charred, sliced thin For the sauce: -combine and blend the following ingredients -1/2 cup sour cream -1/2 large avocado -2 tbsp Mayo -small handful parsley -1 tsp garlic powder -1/2 lime juice -1/4 cup buttermilk -salt & pepper -add water to thin #food #foodvideo #foodrecipe #brisket #bbq #texasbbq #brisketrecipe #briskettacos #coleslaw #avocado #fyp♬ original sound – Todd Marsh
The slaw can be made in advance and stored in the refrigerator until ready to serve.
The avocado sauce can also be made in advance and stored in the refrigerator.