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Flavorful Smoked Brisket Street Tacos Recipe with Easy Charred Salsa Verde

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These smoked brisket street tacos feature tender, smoky brisket paired with a vibrant, charred salsa verde for a bold and unforgettable flavor. Perfect for taco nights, backyard barbecues, or casual gatherings.

Ingredients

Scale
  • 5 lbs beef brisket, trimmed of excess fat
  • 2 tbsp kosher salt
  • 2 tbsp coarse black pepper
  • 1 tbsp smoked paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • Wood chips for smoking (hickory or oak recommended)
  • 1 lb tomatillos, husked and rinsed
  • 2 jalapeños, stemmed (seeds optional for less heat)
  • 1 small white onion, quartered
  • 3 garlic cloves, peeled
  • 1/2 cup fresh cilantro leaves
  • 1 tbsp fresh lime juice
  • Salt to taste
  • 20 small corn tortillas (soft, warm)
  • 1 cup diced white onion (for topping)
  • 1/2 cup chopped fresh cilantro (for garnish)
  • Optional: crumbled queso fresco or cotija cheese
  • Fresh lime wedges for serving

Instructions

  1. Pat the brisket dry with paper towels. Combine kosher salt, black pepper, smoked paprika, garlic powder, and onion powder in a small bowl. Rub the seasoning mix evenly all over the brisket, pressing it into the meat.
  2. Preheat your smoker to 225°F (107°C). Place the brisket fat side up on the smoker grate. Add soaked hickory or oak wood chips to the heat source.
  3. Smoke the brisket low and slow for about 4 to 5 hours, or until the internal temperature reaches 195°F (90°C) and the meat is tender enough to pull apart easily. Keep the smoker lid closed as much as possible.
  4. Remove the brisket from the smoker and wrap it loosely in foil. Let it rest for at least 30 minutes to let the juices redistribute.
  5. Slice the brisket thinly against the grain. Reserve some of the cooking juices for later mixing with the sliced meat to keep it moist.
  6. While the brisket rests, heat a cast iron skillet or grill pan over medium-high heat. Place tomatillos, jalapeños, onion quarters, and garlic cloves directly on the hot surface. Let them char and blister, turning occasionally, about 8 to 10 minutes.
  7. Transfer the charred veggies to a blender. Add cilantro, lime juice, and salt. Blend until smooth but still slightly textured. Add water if needed to reach desired consistency.
  8. Heat corn tortillas on a dry skillet or griddle over medium heat until pliable and slightly charred in spots, about 30 seconds per side. Keep warm in a clean kitchen towel.
  9. Toss sliced brisket gently with a few tablespoons of reserved cooking juices. Place a generous amount of brisket on each warm tortilla.
  10. Spoon a good dollop of charred salsa verde on top. Garnish with diced onion, fresh cilantro, and crumbled queso fresco if using. Serve immediately with lime wedges.

Notes

Keep smoker temperature steady at 225°F for best results. Rest brisket for at least 30 minutes before slicing to keep it juicy. Slice against the grain for tender meat. Char salsa ingredients well for smoky depth. Warm tortillas on a dry skillet and keep wrapped to stay soft. Salsa verde can be made up to 3 days ahead and stored refrigerated.

Nutrition

Keywords: smoked brisket, street tacos, charred salsa verde, brisket tacos, smoky tacos, easy taco recipe, Tex-Mex, barbecue, grilled salsa

Find it online: https://piperplate.com/flavorful-smoked-brisket-street-tacos-recipe-with-easy-charred-salsa-verde/