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BBQ BrisketBreakfast Tacos

Difficulty 2/5
Prep time 10 mins

Cook time 30 mins
Serves 6-8

Hardwood Texas Beef Blend

A healthy diet consists of a taco in each hand. Wake up and double-fist with brisket. Put that leftover brisket to good use and wrap it up in a warm flour tortilla with soft scrambled eggs, cheese, guacamole and fresh salsa.


3 to 4 lb left-over brisket

10 eggs

1/2 cup milk

1 green pepper, diced

1 yellow pepper, diced

2 cups shredded cheddar cheese

flour or corn tortillas

salt and pepper, to taste

1/2 tbsp oil


When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.

Place leftover brisket in a double layer of foil and warm in grill.  

Coat the inside of a cast iron skillet with oil and preheat the skillet in the grill for 10 minutes. When skillet is hot, sauté diced peppers, stirring every few minutes until desired doneness.  

While peppers are cooking, whisk together the eggs, milk, salt and pepper to taste. Add the beaten eggs to the skillet and scramble. Add cheese to the skillet when the eggs are almost done.

Remove eggs and heated brisket from grill. Serve eggs in a tortilla topped with brisket. Top with salsa or guacamole if desired. Enjoy!

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