Brisket Tacos
photo by Caroline Cooks
- Ready In:
- 5hrs 20mins
- Ingredients:
- 14
- Serves:
-
8-10
ingredients
- 5 -6 lbs fresh beef brisket, well trimmed
- 1 cup barbecue sauce (your favorite)
- 1⁄4 cup Worcestershire sauce
- 1⁄4 cup liquid smoke (Colgin's is best)
- 1 tablespoon garlic powder
- 1 teaspoon celery salt
- 2 teaspoons lemon pepper
- 1⁄4 teaspoon salt
- 1 cup minced onion
- 1⁄2 cup water
- 1 cup shredded monterey jack cheese
- 1⁄2 cup chopped red onion
- 1⁄4 cup finely chopped cilantro
- 10 -15 tortillas
directions
- Remove brisket from the refrigerator far enough ahead of time to allow it to come to room temperature.
- Preheat oven to 275°F.
- In a large Pyrex baking dish (or very heavy metal pan), thoroughly mix the barbecue sauce, Worcestershire sauce, liquid smoke, garlic powder, celery salt, lemon pepper, salt, chopped onion, and water to make sauce.
- Put the brisket in the baking dish, and turn it over once to coat it with the sauce.
- Seal the dish tightly with heavy-duty aluminum foil.
- Bake at 275°F for 5 to 7 hours (about 1 hour and 15 minutes per pound).
- Remove from oven and allow to stand for 1/2 hour before slicing.
- Carve across the grain in thin slices/bite sized pieces.
- Place carved meat back into the sauce and stir until well coated.
- Serve in warm tortillas sprinkled with Jack cheese, red onion, and cilantro.
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Reviews
-
I have been making this recipe since 2008...wouldn't change anything about it. It is a HUGE hit everytime! 5-6 pounds does not cut it for a gathering. I usually buy between 9-10 pounds and it's still all gone. Adjust the ingredients accordingly if you buy a larger brisket. Here in Texas we have a small company that makes fantastic BBQ sauce (which I think just makes this recipe even better) called C.W.'s Sweet Sauce. If you like sweet BBQ sauce you will love it!
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If you're looking for an outstanding brisket recipe, you can now end your search! I made this using a 3 1/2 lb brisket, cut cooking time to 3 1/2 hours at 275, and kept sauce the same (except changed minced onions to onion powder because of DH who hates onion pieces). This is the only recipe I'll be making from now on. Could have easily increased the cooking time by about 45 minutes, and the meat would have been even more tender. Thanks for the BEST and last brisket recipe I'll ever try. I am now going back to eat more of the meat so it'll fit in the container I'm storing the leftovers in.
RECIPE SUBMITTED BY
Southern Polar Bear
Scottsdale, Arizona