Brisket Taco
By: Club House Kitchens
Made With:
10s across the board for these brisket tacos. Filled with tender brisket flavoured with Cholula® Original Hot Sauce and spices, fresh pico and your favourite toppings, you really can’t go wrong here.
10s across the board for these brisket tacos. Filled with tender brisket flavoured with Cholula® Original Hot Sauce and spices, fresh pico and your favourite toppings, you really can’t go wrong here.
Key products
Instructions
Instructions
- Mix brown sugar, chili powder, salt, smoked paprika, black pepper, garlic powder, cayenne and cumin in medium bowl. Rub brisket with Original Hot Sauce, then coat with seasoning mixture.
- Preheat smoker to 225°F (108ºC) according to manufacturer’s directions, using your favorite hardwood, such as mesquite, pecan or hickory wood.
- Place brisket in smoker, fat side up, on grate. Smoke brisket 3 to 4 hours, or until internal temperature reaches 175°F (80ºC) and a crisp bark (or crust) forms over surface of meat.
- Remove brisket from smoker. Place brisket in center of large sheet of heavy duty foil and wrap completely. Return wrapped brisket to smoker. Cook at least 2 1/2 hours (up to 4 hours) longer or until meat is tender and internal temperature reaches about 205°F (96ºC)
- Remove brisket from smoker. Open foil slightly to vent; let stand 10 minutes. Close and re-wrap foil. Let brisket stand 30 minutes to allow juices to be reabsorbed.
- For the Pico, mix all ingredients until well blended.
- To assemble tacos, shred brisket with two forks. Layer tortillas with briskey, pico de gallo, and sliced avocado. Drizzle with additional Original Hot Sauce to serve.
