Smoked brisket tacos?

[jjdbike]

Hello fellow pitmasters,

I used to my last leftover brisket in some really nice smoked queso dip. Already thinking about my next smoke.

While I love traditional barbecue cuisine, I also like fusing complementary styles, like barbecue and Mexican. I just watched Matt Pittman do a Meat Church video of making “smoked brisket Philly cheesesteaks”. They looked good, but in my opinion I believe they might need a little help moisture wise, e.g., added beef stock, tallow. I feel this because it’s leftover & reheated on a griddle.

That got me thinking about smoked brisket tacos. Using chopped or shredded smoked brisket instead of beef fajitas, i.e., carne asada on tacos such as tacos piratas might add some depth of flavor. I would think they would also need a moisture boot, due to chopping & reheating.

Anyone here do this? What are your thoughts on this?
Thanks in advance,
JD

[HawkerXP]

I say, yes please!

[ecowper]

Brisket tacos or hash for breakfast is the ultimate use of leftover brisket. That queso sounds great, too.

[Duanessmokedmeats]

I make chopped brisket, and do make tacos, nachos, sandwiches, etc.
With the chopped brisket it will heat up nicely without any worries, due to the fat that is chopped with it. If it is a little dry use a small amount of beef broth, but you shouldn't need any.

[Ace]

+1 Same as above. :-)

[SheilaAnn]

+2

[mrichie1229]

I save some of the drippings and add it what I am cooking. It adds moisture and extra smoke flavor.

[Mosca]

I’ve done it. And I’ve seen it on bbq menus in Texas. I usually keep them simple, like crema or sour cream, raw onions, hot peppers, some cilantro, and lettuce because I don’t like radishes. But really, do whatever you think will go good with brisket. Sometimes the brisket is smoky and needs less other bold flavors, and sometimes it’s mild and can take other bold flavors.

[barelfly]

Yes!!!!!!!

and add some green chile if you have access to them!!!!! Then shredded cheese and crisp those up on a flat top. Serve with your favorite salsa and enjoy!!! I know I’ve posted a few green chile brisket taco cooks in the past.

[SheilaAnn]

I think you posted maybe two green green chile dishes. You would think more due to where you live…… 😉😉😉😜😜😜🌮💗

[fzxdoc]

From the Taco Meister himself. Take this tip to the bank. I am. Except it's going into Paprika instead.

Kathryn

[barelfly]

fzxdoc hahah!

[58limited]

Yes! Brisket tacos are definitely a thing, I encourage you to make them. Here in Texas we have them on restaurant menus and lots of food trucks sell them.

Shredded brisket, green chilies or salsa, and cheese is all you need but there are endless versions you can make.

[jjdbike]

Thanks everyone!
JD

[Michael_in_TX]

Hot sauce will add any lacking moisture.

[fzxdoc]

And in a tasty way. Better than adding water for sure.

[SheilaAnn]

My mind and tastebuds just went to birria with consommé! I know, two different dishes…. Now I want tacos.

[bep35]

Do you have a favorite recipe for birria with consommé?

[SheilaAnn]

bep35

https://pitmaster.amazingribs.com/forum/recipes-technique-food-cooking/tacos-burritos-quesadillas-nachos-tortilla-recipes/966752-homage-to-the-taco-chronicles-%E2%80%9Cthe-series%E2%80%9C-birria-de-chivo#post966752

[Santamarina]

There are two angles to tacos for me. 1) Mexican cuisine, and 2) a food delivery method.

1) Mexican food is commonly cooked with a wood fire, so the smoky flavors of barbecue and tacos go hand in hand. A little salsa would handle any dryness, as would a birria consume as SheilaAnn mentioned.

2) a tortilla makes a great food delivery tool. Doesn’t matter what you put in it. Leftover spaghetti and meat sauce? Put it in a taco! Brisket works here just as well. For a barbecue taco you could add barbecue sauce and top with Cole slaw. Endless opportunities here.

[RonB]

I like the way you think. I haven't done it yet, but the idea of wrapping a hot dog in a tortilla keeps popping into my head.

[Bluetail66213]

After years of eating burrito shells raw out of the package, I finally catch on that they are ment to be fried on an oiled griddle to turn them into Gods food. So worth the effort.

[Richard Chrz]

We use it for tacos every time we make brisket, generally a brisket point chili, or like ecowper above said, brisket hash is money, shove some in your grilled cheese too!

[ecowper]

Ohhhhh, a slice or two of brisket on a grilled cheese sounds like the bomb

[fzxdoc]

Ditto that.

[jjdbike]

I love all of the suggestions, e.g. green chilies, cheese, perhaps salsa and or Mexican crema.

My goal is to use smoked brisket in stead of carne asada in tacos Pirtatas. I'm a fan of "Arnie Tex". He's done several videos about these. I also bought his book. Looking forward to trying them.

I'll report back. Need to acquire, age and smoke the brisket first.

Best regards!
JD

[mrichie1229]

I also love making enchiladas and my version of Philly Cheesesteak sandwiches with leftover brisket. The possibilities are endless.

I look forward to seeing pictures of what you come up with.