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ED’S RECIPE COLLECTION

Smoked Brisket Tacos

A good second meal from smoked brisket

Warm smoked brisket, a few crisp edges, and fresh toppings in soft tortillas. Start with fully cooked brisket; this page is a reheating recipe, not a smoking method.

Selected for Ed’s table · Researched home-kitchen adaptation

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Yield
12 small tacos; 4–6 servings
Preparation
15 minutes
Cooking / elapsed time
10–15 minutes

Ingredients

Tacos

  • 1½ lb (680 g) fully cooked smoked brisket, chilled leftovers or freshly cooked
  • 12 small corn or flour tortillas
  • ¼ cup unsalted beef broth or water, plus more as needed
  • 1 teaspoon neutral oil or rendered beef fat, only if the brisket is lean
  • Optional: 1–2 teaspoons of the salt-free seasoning below, then more to taste

Small jar of salt-free taco seasoning

  • 2 tablespoons pure ground ancho chile (not cayenne)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried Mexican oregano, crushed
  • 1 teaspoon garlic granules and 1 teaspoon onion granules
  • ½ teaspoon ground coriander and ½ teaspoon paprika
  • ¼ teaspoon black pepper; optional ⅛–¼ teaspoon cayenne
  • Makes about ¼ cup; use only a little in this recipe

Toppings

  • ½ cup pickled onions; ½ cup prepared salsa verde
  • ¼ cup crumbled cotija and ¼ cup chopped cilantro
  • 1 jalapeño, thinly sliced, optional; lime wedges

Method

  1. Mix the seasoning.

    Stir the seasoning ingredients together and store in a labeled airtight jar. This is more than one batch of tacos needs. Smoked brisket may already have plenty of rub, so taste before adding any.

  2. Cut and moisten.

    Slice brisket across the grain, then cut into bite-size pieces. Put it in a skillet with broth. Cover and warm gently over medium-low heat, stirring occasionally, until leftovers reach 165°F/74°C throughout. Add a splash more broth if drying.

  3. Crisp a few edges.

    Uncover, allow excess moisture to evaporate, and raise heat briefly to medium-high. Add the optional fat if needed. Let some edges brown, then fold in a little seasoning if using. Stop before the meat dries out; taste before adding salt.

  4. Warm and fill.

    Warm tortillas on a dry comal and keep wrapped in a clean towel. Divide brisket among them and finish with toppings and lime.

Kitchen notes

Keep smoked and braised beef separate

For a from-scratch filling without a smoker, use the shredded beef taco recipe. It makes a different, braised filling.

Leftovers

Use refrigerated brisket within 3–4 days of its original cooking date; making tacos does not restart that clock. Freeze extra portions promptly. Crisp only what you plan to serve.

For cooked dishes, cool promptly and follow the storage and reheating guide. Follow the shorter storage directions above where given.