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Flavorful Smoked Brisket Tacos with Pickled Jalapeños

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Tender smoked brisket paired with tangy homemade pickled jalapeños, assembled into easy and delicious tacos perfect for gatherings or weeknight dinners.

Ingredients

Scale
  • 4–5 pounds beef brisket (flat cut preferred)
  • 2 tbsp smoked paprika
  • 1 tbsp brown sugar
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cayenne pepper
  • 5–6 fresh jalapeños, thinly sliced
  • 1 cup white vinegar
  • 1 cup water
  • 2 tbsp sugar
  • 1 tbsp salt
  • 2 cloves garlic, smashed
  • 1 tsp black peppercorns
  • Small corn tortillas
  • Fresh cilantro, chopped
  • Diced white onion
  • Crumbled queso fresco or shredded cheddar
  • Fresh lime wedges
  • Optional avocado slices or sour cream
  • ¼ cup beef broth or drippings from brisket (optional)
  • 1 tbsp chipotle in adobo sauce, finely chopped (optional)

Instructions

  1. Trim excess fat from the brisket, leaving about ¼ inch for moisture. Pat dry with paper towels.
  2. Combine smoked paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper to make the dry rub.
  3. Rub the dry rub generously all over the brisket. Let it rest at room temperature for 30 minutes.
  4. Preheat smoker to 225°F (107°C). Add wood chips like oak or hickory for smoke.
  5. Place brisket fat side up on the smoker grates and smoke for about 1.5 hours per pound (6-8 hours total for 4-5 lb brisket). Maintain smoker temperature and smoke flow.
  6. Use a meat thermometer to check internal temperature; pull brisket when it reaches 195-203°F (90-95°C).
  7. Wrap brisket in foil or butcher paper and let rest for 1 hour to redistribute juices.
  8. Slice brisket against the grain into thin strips or shred with forks.
  9. While brisket smokes, prepare pickled jalapeños: combine vinegar, water, sugar, salt, garlic, and peppercorns in a saucepan and bring to a simmer until sugar and salt dissolve.
  10. Pour hot pickling liquid over sliced jalapeños in a jar or bowl. Let cool, then refrigerate for at least 1 hour (overnight preferred).
  11. Warm tortillas in a dry skillet or wrapped in foil in the oven.
  12. Toss sliced brisket with beef broth and chipotle sauce if using to keep moist and add smoky heat.
  13. Assemble tacos by filling tortillas with brisket, topping with pickled jalapeños, diced onion, chopped cilantro, and cheese.
  14. Serve with lime wedges and optional avocado slices or sour cream.

Notes

Use a water pan in the smoker to maintain moisture. Wrap brisket halfway through smoking to push through the stall and lock in moisture. Slice against the grain for tenderness. Resting the meat after smoking is essential for juicy brisket. Pickled jalapeños can be made ahead and improve with time. For a gluten-free option, verify tortillas and sauces. Slow-cook in oven if no smoker is available.

Nutrition

Keywords: smoked brisket tacos, pickled jalapeños, smoked meat, easy tacos, backyard barbecue, homemade pickled jalapeños, beef brisket recipe

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