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Tender Smoked Brisket Tacos Recipe with Easy Zesty Pickled Red Onions

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Slow-smoked brisket paired with bright, zesty pickled red onions creates tender, flavorful tacos perfect for casual dinners or gatherings.

Ingredients

Scale
  • 5 lbs whole beef brisket flat, trimmed
  • 2 tbsp kosher salt
  • 2 tbsp coarse black pepper
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne pepper (optional)
  • Wood chips for smoking (oak or hickory recommended)
  • 1 large red onion, thinly sliced
  • 1 cup apple cider vinegar
  • 1/2 cup granulated sugar
  • 1 tsp kosher salt
  • 1/2 tsp black peppercorns
  • 1 bay leaf
  • 1/2 tsp red pepper flakes (optional)
  • Small corn tortillas
  • Cilantro leaves, roughly chopped
  • Fresh lime wedges
  • Optional: sliced avocado or a drizzle of crema

Instructions

  1. Trim any excess fat from the brisket, leaving about 1/4 inch for moisture. Pat dry with paper towels.
  2. Mix kosher salt, coarse black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper in a small bowl.
  3. Rub the seasoning generously all over the brisket. Let it rest for 30 minutes to 1 hour at room temperature.
  4. Preheat smoker or grill to 225°F (107°C). Add soaked wood chips (oak or hickory) to create smoke and maintain consistent temperature.
  5. Place brisket fat side up on smoker grate. Insert probe thermometer into thickest part of meat.
  6. Smoke brisket for 6-8 hours until internal temperature reaches 195-205°F (90-96°C).
  7. Remove brisket from smoker and wrap tightly in butcher paper or foil. Let rest for at least 1 hour.
  8. While brisket rests, prepare pickled onions: combine apple cider vinegar, sugar, salt, peppercorns, bay leaf, and red pepper flakes in a small saucepan.
  9. Bring to a gentle simmer until sugar dissolves. Place sliced onions in heatproof jar or bowl and pour hot brine over them.
  10. Let onions cool to room temperature, then refrigerate for at least 30 minutes before serving.
  11. After resting, slice or shred brisket into thin pieces.
  12. Warm corn tortillas on skillet or grill until pliable and slightly charred.
  13. Assemble tacos by piling brisket onto tortillas, topping with pickled onions, cilantro, and a squeeze of fresh lime.
  14. Add sliced avocado or crema if desired.

Notes

Maintain smoker temperature steady at 225°F to ensure tender brisket. Wrap brisket in butcher paper during resting to keep bark crisp and juices locked in. Pickled onions can be made ahead and taste better after a day. Avoid opening smoker frequently to prevent heat loss. For a quicker version, use a slow cooker with smoked paprika and liquid smoke.

Nutrition

Keywords: smoked brisket tacos, pickled red onions, brisket recipe, smoked meat, barbecue tacos, zesty pickled onions, slow smoked brisket, easy brisket tacos

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