Smoked Brisket Tacos

Smoked Brisket Tacos are a delicious way to repurpose leftover smoked beef brisket, creating a tasty taco that’s dressed up with quick pickled onions, pico de gallo, cilantro, and Cotija cheese.

Why You’ll Love It

• Crowd-pleasers: Whether it’s a casual family dinner or a gathering with friends, these tacos are a crowd-pleaser. They’re also easy to assemble so make a perfect weeknight dinner option.
• Great use of leftovers: We all hate to see food go to waste, and with this recipe, you can put your leftover smoked brisket to good use.
• Fresh and tasty: Avocado, cilantro, and pico de gallo bring a burst of fresh, wholesome goodness to your tacos. The cotija cheese is great; it’s crumbly and salty, and it adds a creamy texture to your tacos. It’s like the secret ingredient that takes your dish to a whole new level.

» You might also like this Smoked Brisket Chili.

Ingredients You’ll Need

• Smoked Beef Brisket – You can use leftover smoked brisket from a previous barbecue. If you don’t have any, you can find pre-smoked brisket at your local butcher or grocery store.
• Cooking Oil – Any cooking oil will do, such as vegetable, canola, or olive oil.
• Tortillas – Choose between corn for a more traditional taste or mini flour for a softer texture.
• Quick Pickled Onions – These are easy to prepare at home using red onions, vinegar, water, sugar, and salt (see our recipe). You can also find pre-made pickled onions at some stores.
• Pico de Gallo – You can purchase pre-made pico de gallo at the store, or make your own by combining diced tomatoes, onions, cilantro, jalapeños, lime juice, and salt.
• Cilantro – A sprinkle of fresh cilantro gives an herbaceous brightness.
• Cotija Cheese – This is the secret ingredient that adds a salty, savory touch to the tacos. If you can’t find it, crumbled queso fresco or feta cheese will work.
• Lime – A fresh squeeze of lime juice adds the acidity to balance out the richness.

Equipment Needed

• Smoker – I use a Z Grills 700 series smoker for most of my smoking, though I also have a Traeger grill. You can use whatever smoker you have – they all work the same.
• Wood pellets – There are many types of pellets available. If you’ve already got pellets in your smoker, use whatever you have. I really like Hickory pellets for chicken.
• Meat thermometer – Many smokers have a thermometer built in, but if yours doesn’t, get an instant-read thermometer. I love this Thermapen.
• Frying pan – A medium sized frying pan will work. It just has to be big enough to hold your leftover brisket.

Tips for Making Smoked Brisket Tacos

• See our guide to making perfect smoked brisket. It will take about 10 hours to make, so plan ahead.
• Making your own pico de gallo is simple and allows you to adjust the flavors to your liking. Don’t be afraid to add more lime, cilantro, or spice if that’s your preference.
• You can prepare some of the components ahead of time. For example, the quick pickled onions can be made a day or two in advance, saving you time on the day you want to make the tacos.
• When serving, you can set out all the toppings and allow everyone to build their own perfect taco.

How to Make Smoked Brisket Tacos

Add the oil to a skillet over medium high heat. When hot, add the brisket until reheated and slightly crispy on the edges, about 5 minutes.

Heat the tortillas according to the package instructions.

Top the tortillas with brisket, then garnish with your desired toppings.

Serve with a lime wedge.

How to Store & Reheat

How to Store

Fridge: If you have leftover tacos, remove any perishable toppings like avocado and store them separately. Wrap the assembled tacos in foil or place them in an airtight container. They can be refrigerated for up to 2-3 days.

Freezer: While it’s best to enjoy tacos fresh, you can freeze leftover meat and tortillas separately. Wrap the brisket in plastic wrap and place it in an airtight container, and store the tortillas in a resealable plastic bag. They can be frozen for up to 2-3 months.

How to Reheat

Reheat Meat: To warm up the brisket, you can use a microwave, oven, or stovetop. For the microwave, place the meat on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until warmed through. In the oven, wrap the brisket in foil and bake at 325°F until hot. On the stovetop, you can reheat it in a skillet over medium heat.

Tortillas: To warm up tortillas, you can wrap them in a damp paper towel and microwave for 20-30 seconds, or heat them in a dry skillet for about 10-20 seconds on each side until they become pliable.

Questions About the Recipe