Brisket Taco

SERVES 4

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WHAT'S NEEDED
HOW TO MAKE
    For the brisket
  • One 5 pound brisket
  • 8 tablespoons brown sugar
  • 1 tablespoon chili powder
  • 3 tablespoon salt
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon cumin
  • 1/2 cup whole-grain mustard
  • 1/3 cup Cholula® Original Hot Sauce

  • For the pico de gallo
  • 1/2 lime
  • 4 tomatoes, cored and diced
  • 3/4 cup white onion, diced
  • 1 jalapeno pepper, diced

  • For the tacos
  • 16 5-inch white corn tortillas
  • 2 avocados, sliced

  • 1
    In a bowl, mix brown sugar, chili powder, salt, pepper, smoked paprika, garlic powder, cayenne pepper.
  • 2
    In a separate bowl, mix the Cholula and mustard. Rub the entire brisket with the mixture, then apply the dry rub on top of that.
  • 3
    Smoke the brisket between 225 and 250 degrees Fahrenheit for 7-8 hours, until it reaches an internal temperature of 200 degrees. If you don’t have access to a smoker, you can cook the brisket in a slow cooker on low for 8-10 hours.
  • 4
    Remove brisket from smoker and shred with forks.
  • 5
    To make pico de gallo, toss tomato, onion and jalapeños together in a bowl.
  • 6
    Assemble tacos -- Place brisket, pico de gallo, and a slice of avocado into tortillas. Drizzle with Cholula® Original Hot Sauce.