# Components:
→ Brisket
01 - 1.5 lbs (700 g) beef brisket
02 - 1 tbsp kosher salt
03 - 1 tbsp black pepper
04 - 2 tsp smoked paprika
05 - 1 tsp garlic powder
06 - 1 tsp onion powder
07 - 1 tbsp brown sugar
08 - 1–2 cups beef broth (for keeping brisket moist during smoking)
→ Pickled Red Onion
09 - 1 large red onion, thinly sliced
10 - 1 cup apple cider vinegar
11 - 1/2 cup water
12 - 2 tbsp sugar
13 - 1 tsp salt
→ Tacos and Garnishes
14 - 8 small corn or flour tortillas
15 - 1/2 cup fresh cilantro, chopped
16 - 2 limes, cut into wedges
17 - Optional: crumbled queso fresco, sliced jalapeños, avocado slices
# Method steps:
01 - In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar. Rub this mixture all over the brisket.
02 - Preheat your smoker to 225°F (110°C). Place the brisket in the smoker, fat side up. Smoke for about 6 hours, spritzing occasionally with beef broth to keep moist. Brisket is done when it reaches an internal temperature of 195–203°F (90–95°C) and is fork-tender.
03 - Remove brisket from the smoker. Wrap in foil and let rest 30 minutes. Slice thinly against the grain.
04 - While brisket is cooking, place red onion slices in a heatproof jar. In a small saucepan, bring vinegar, water, sugar, and salt to a simmer. Pour hot liquid over the onions. Let cool to room temperature, then refrigerate at least 1 hour (overnight for best flavor).
05 - Warm tortillas in a dry skillet or directly over a flame. Fill each with slices of brisket. Top with pickled red onion, fresh cilantro, and any additional desired garnishes. Squeeze with lime juice before serving.
