A smoky brisket taco with subtle heat and smoky flavors driven by Cholula® Chipotle Hot Sauce.
Ingredients
- Brisket
- 5 pounds brisket flat, excess fat trimmed
- 1/2 cup brown sugar
- 3 tablespoons kosher salt
- 1 tablespoon Chili Powder, Choice
- 1/2 teaspoon Paprika, Smoked
- 1/2 teaspoon Black Pepper, Shaker Grind
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Cayenne Pepper, Ground
- 1/2 teaspoon Cumin, Ground
- 1/4 cup stone Dijon mustard, Ground
- 1/4 cup Cholula® Chipotle Hot Sauce
- Chipotle Pico de Gallo
- 1 tablespoon lime juice, fresh
- 2 tablespoons jalapeno, 1/8-inch dice
- 1/3 cup cilantro, chopped
- 3/4 cup white onion, 1/4-inch dice
- 2 cups tomatoes, 1/4-inch dice
- 2 tablespoons Cholula® Chipotle Hot Sauce
- Tacos
- 12 each corn tortillas, 6-inch
- 1 1/2 cups cabbage, shredded
- 2 1/4 cups brisket, shredded
- 1/4 cup Cholula® Chipotle Hot Sauce
- 1/2 each avocado, 1/4-inch slices
- 12 each cilantro sprigs
- 8 each lime wedges
Nutrition Information
(per serving)
A smoky brisket taco with subtle heat and smoky flavors driven by Cholula® Chipotle Hot Sauce.
Key products
Instructions
Brisket
- Set smoker with hickory wood to 225°F. Allow brisket to sit at room temperature for 30 to 45 minutes.
- In a bowl, combine brown sugar, salt, chili powder, smoked paprika, pepper, garlic powder, cayenne, and cumin. Whisk well to combine.
- In another bowl, combine and whisk the mustard and Cholula together. Rub entire brisket with mustard mixture, then apply dry rub on both sides.
- Smoke the brisket to an internal temperature of 160°F.
- Remove from smoker and wrap in butcher paper. Return to smoker until internal temperature reaches 205°F.
- Remove from smoker and hold in butcher paper for 2 hours. Shred for service and hold hot.
Chipotle Pico de Gallo
- In a bowl, combine lime juice, jalapeno, cilantro, onion, and tomato. Add Cholula and toss to combine. Hold refrigerated for service.
Service
- Set grill to medium-high and oil lightly. For each serving, heat 3 tortillas on grill briefly on each side to warm and leave grill marks.
- Place tortillas in taco holders and fill each with 2 tablespoons cabbage, top with 3 tablespoons brisket, 1 teaspoon Cholula, 1 tablespoon pico de gallo, a slice of avocado, and a cilantro sprig.
- Garnish with 2 lime wedges if desired and serve warm.
