Beef Brisket Tacos
Cheers to all...
BEEF BRISKET & DRY RUB
6 lbbeef brisket
1 Tbspblack pepper, course ground
1 Tbspkosher salt
1 Tbspgarlic powder
1 Tbspcumin, ground
1 tspred pepper flakes
1 tspchipolte chile pepper
1 tspchili powder
1 Tbsponion powder
How to Make Beef Brisket Tacos
- 1 @ 5-7lb beef brisket, some fat trimmed (individual's choice to trim)
Place the brisket in a baking pan, fat side up, and pour in 1 cup or Orange Juice. Let that stand for 60-90 minutes. I don't turn it. After time has expired, drain off the excess OJ. The OJ acts as a tenderizer but doesn't affect the taste of the meat.
Mix all the spices together in a bowl and sit aside.
- Before applying the dry rub to the brisket, I'll either put a coat of EVOO (extra virgin olive oil) or basic yellow mustard all over the brisket. This time I chose mustard as it helps to hold the dry rub.
- I will apply most of the dry rub to the non-fat side. As for the fat side, I use a sharp knife to score a few cuts into the fat but not down into the meat, just lightly (a diamond pattern). This will allow the rub to get into the meat on the fat side. Again, your call, some score - some don't.
- Now that the dry rub has been applied to both sides of the brisket, I'll let it stand @ room temp for 60-90 minutes. Afterwards, I wrap it in saran wrap & aluminum foil and refrigerate overnight. You could leave it in the fridge for 24 hours or you can start to smoke the brisket after the rub has been on for about 4 hours. It's all based on how much time you have to invest into the process. Regardless, do let the brisket come back to room temp before placing it on the smok'r. I let mine sit for at least 2 hours.
- I use a mixture of hardwood and briquette charcoal. And, I put about 25-30 pieces in the grill that are directly out of the bag. Next, I'll add about 30 pieces of white-hot charcoal atop the unlit charcoal. This process allows for low temp cooking. I build a medium size fire in my kettle grill but only on one side. That leaves the other half to act as indirect heat, which is what you want for low & slow. Additionally, I'll place a disposable aluminum pan, 1/2 full of water, on the side opposite the fire. This keeps moisture in the cooker during the smoking process. Lastly, I'll add the hardwood chunks (hickory for this cut of beef for me) to the charcoal to get the smoke going. I leave my hardwood chunks in water overnight so they don't burn out as quickly. You can add a few chunks during the cooking process to keep a little smoke going, just a little at a time.
- Now, it's time put the brisket on the grill (fat side up) over the water pan. I like to maintain a heat of 200-250 in the cooker and I'll let the brisket cook until it has an internal temp of 180 degrees. When the brisket reaches 180 degrees, I'll wrap it with a double-wrap of heavy duty aluminum foil and place back on the indirect heat side of the grill and choke the heat of the grill down to about 150 degrees. I leave it in the foil for another 90 minutes. The low heat will not cause it to over cook but will make the brisket nice and juicy. You want the internal temp to be 190 when you take it off the grill. WOW, I can already taste it....... Take it off the grill, slice thinly or chop it or however you prefer it. Enjoy.
- Wet Mopping Mixture:
2 Tbsp brown sugar
1 cup apple cider vinegar
1 tsp red pepper flakes
10 oz of a "nut brown" type beer (optional)
1 tsp salt
1 tsp garlic salt
1 Tbsp cracked black pepper
(Mix thoroughly in a bowl.)
After the brisket has been on the grill for about one hour, I'll start mopping the wet mop mixture on the brisket, just a light mopping to keep the beef moist. I'll do this every 45-60 minutes after the first hour of cooking. Adjust to your preference.