BBQ Brisket Taco
A whole brisket flat rubbed with ancho, salt, and coarse pepper, then taken low and slow in the oven until it slices like butter — Texas smoke ritual, Norteño table. Chipotle BBQ sauce, quick slaw, and warm flour tortillas finish the job.
- Time
- 5 hr
- Heat
- Yield
- 12 tacos
- Region
- Norte
Ingredients
Brisket & rub
Chipotle BBQ sauce
To build
Method
Mix the salt, pepper, ancho, paprika, and garlic powder and rub it over every surface of the brisket.
Set the brisket fat-side up on a rack in a roasting pan, cover tightly with foil, and cook at 275°F for about 4 hours, until a probe slides in like it is going through warm butter.
While it cooks, simmer the ketchup, chipotles, vinegar, sugar, and Worcestershire into a glossy BBQ sauce.
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Toss the cabbage with lime juice and salt so the slaw softens slightly but keeps its crunch.
Rest the brisket loosely tented — do not skip this, or the slices will shed their juices.
Slice against the grain into thick ribbons, then chop into taco-sized pieces and toss with a few spoonfuls of sauce.
Warm the flour tortillas and build each taco with brisket, slaw, pickled red onions, cilantro, and extra sauce.
Build the plate
