Brisket Tacos with Smoked Cilantro Cream
By Nichole Dailey
Transform your leftover brisket into mouthwatering brisket tacos. Nestled in warm tortillas and topped with creamy queso fresco and a drizzle of smoked cilantro lime cream, each bite is a journey to BBQ heaven.
Prep Time
15 Min
Cook Time
45 Min
Pellets
Hickory
Ingredients
This recipe serves:
8
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main
| As Needed | leftover beef brisket |
| 8 Ounce | sour cream |
| 1 Bunch | cilantro leaves, picked |
| 4 Whole | jalapeño, stemmed and seeded |
| 2 Clove | garlic |
| 3 Whole | lime, juiced |
| 1 Teaspoon | kosher salt |
| 30 Whole | corn or flour tortillas |
| 1 As Needed | pico de gallo |
| 1 As Needed | crumbled queso fresco, for serving |
| 1 As Needed | hot sauce |
| 1 As Needed | lime, cut into wedges |
Steps
1
Use leftover brisket or this recipe Traeger Smoked Brisket. Slice brisket into thin slices. Place in pan with drippings, cover with foil and keep warm.
2
When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
3
For the Smoked Cilantro Cream: Spread sour cream onto a sheet pan and place in grill. Smoke for 30 minutes. Remove from grill and turn up the temperature to 350℉.
180 ˚F / 82 ˚C
00:30
Super Smoke
4
Place cilantro, jalapeños, garlic, lime juice, salt, and smoked sour cream into a blender. Blend until smooth and refrigerate to chill.
5
Wrap tortillas in foil, no more than 10 per foil packet. Place on grill for 10 to 15 minutes or until warm.
350 ˚F / 177 ˚C
00:15
6
Build tacos starting with brisket then pico de gallo, smoked cilantro cream, queso fresco, and cilantro leaves. Serve with your favorite hot sauce and lime wedges. Enjoy!
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Top Brisket Recipes
There’s more than one way to smoke a brisket. From super simple beginners' recipes to game plans for the more advanced, we have a little something for everyone. Here are a few of our most popular recipes for you to try out on your pellet grill.
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Matt Pittman keeps this brisket simple but shares all the secrets to its success here. In Texas, brisket is mainly seasoned with salt and black pepper, but most BBQ joints in the Lone Star State will add a little something else, like Lowry’s, too. Matt goes with a liberal coating of his Holy Cow BBQ Rub followed by a light sprinkling of his Holy Gospel BBQ Rub. Other great options are Traeger Beef Rub or Prime Rib Rub. No matter what you season it with, if you follow Matt's advice, you'll wind up with slices of some damn fine brisket.
Smoked Brisket Recipe
Embark on a flavor-packed journey with our mouthwatering smoked brisket recipe. Rubbed and slow-smoked to perfection, this signature brisket is a symphony of tenderness and bold smokiness, creating a culinary masterpiece that elevates any BBQ experience. Forget seconds, you’ll be coming back for thirds on this mouthwatering whole packer.
Smoked Corned Beef Brisket
Experience the irresistible taste of smoked corned beef brisket. Begin by soaking your brisket in water for a minimum of 8 hours, ensuring tender perfection. Then, halfway through your cook, infuse your Traeger corned beef with a fusion of Dijon mustard and Apricot BBQ Sauce for additional flavor. Make sure to use the leftovers in your breakfast hash.
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