Spring is upon us, so hopefully everyone who hasn’t been grilling and smoking all winter long is dusting off the smoker and ready to kick out some killer tacos! This is a recipe that you’ll want to try now, because it’s gonna be a hit all Spring and Summer long! Check out these Brisket Tacos with Smoked Salsa, cooked on the Yoder Smokers Pellet Grill.
Brisket Tacos with Smoked Salsa
- 1 brisket flat, fat cap trimmed to 1/4”
- 1 cup Sweetwater Spice Tres Chiles Fajita Bath
- 1 cup water
- 1 cup Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
- 2 tbsp ground cumin
- 1 tbsp Mexican oregano
- 1-2 tsp worcestershire sauce
- 1 doz small flour tortillas
- 8 oz pepper jack cheese, grated
- Mexican crema
- Mexican micro greens (cilantro, radish)
For the smoked salsa:
- 3 lb tomatoes, halved
- 1/2 large (8 oz) yellow onion
- 2 jalapeños, halved lengthwise
- 3 chipotles in adobo sauce
- 1/2 cup cilantro, chopped
- 3 large cloves of garlic, chopped
- 3 tbsp lime juice
- 1/2 cup vegetable stock
- Noble Saltworks Smoked Flaked Finishing Salt
- Flavolcano Smoky Red Pepper Sauce (optional)
Purchase Items in this Recipe
Preheat your Yoder Smokers YS640 Pellet Grill to 225ºF, set up for smoking.
Mix the Sweetwater Spice Tres Chiles Fajita Bath and water and strain. Reserve 1/2 cup of the marinade mixture for the wrap. Inject the liquid into the brisket flat in a grid pattern, covering the entire piece of meat. Wipe off excess marinade.
Mix the Cattleman’s Grill 8 Second Ride Carne Asada Seasoning, ground cumin and Mexican oregano. Season the brisket flat generously with the rub mixture. Let set up until the rub looks wet, about 5 minutes. Transfer the brisket flat to the main cooking grate of the smoker.
Place the tomatoes, onion and jalapeño on the second shelf of the smoker. Smoke for about 90 minutes until the tomatoes are tender, and have soaked up some smoke. Remove from the grill.
Rough chop the tomatoes, jalapeños and onion. Place in the Vitamix Blender along with the remaining salsa ingredients. Process until smooth. Taste and adjust seasoning, as necessary. Add hot sauce to increase heat, if you like.
When the brisket achieves a deep mahogany color, about 6 hours into the cook, remove from the grill and place on two large sheets of foil. Pour the reserved 1/2 cup of the marinade mixture over the brisket, as well as a couple dashes of worcestershire sauce. Double wrap the brisket in foil as tight as possible without puncturing the foil. Return the brisket flat to the grill. Place on the second shelf. Increase the grill temperature to 300ºF. Continue cooking until the brisket is tender and there is very little resistance when probed with an instant read thermometer. The internal temperature will likely be around 205ºF-210ºF. Remove from the grill and rest for at least 30 minutes.
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Slice the brisket across the grain. Chop the slices. The brisket should be tender, but not falling apart. Reserve the juices in the foil. Toss the chopped brisket in the juices before serving.
Turn the grill up to 350ºF. Place your tortillas on the main cooking grate. Cover each tortilla with the pepper jack. Cook just until the cheese is melted. Remove from the grill before the tortilla is crispy.
Build your tacos, starting with the chopped brisket over the cheesy tortilla. Top with the smoked salsa, Mexican crema and finish with the micro greens.