BBQ Beef Brisket Tacos Recipe
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
573 kcal
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Course
Main Course
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Cuisine
American
BBQ Beef Brisket Tacos Recipe
Description
This BBQ Beef Brisket Tacos Recipe highlights a 2½-pound beef brisket coated with a spice and brown sugar rub, then seared to develop flavor. It's pressure cooked in a mixture of BBQ sauce and water until tender and easy to chop. The brisket meat is cut into 1-inch chunks for serving.
A fresh coleslaw made from unprepared cabbage, cilantro, and a light mayo dressing flavored with honey and lime juice provides a crisp, cooling contrast to the savory meat. The tacos are assembled on flour or white corn tortillas with brisket, slaw, extra BBQ sauce, and salsa verde to add complexity and moisture.
This combination delivers smoky, sweet, tender brisket alongside sharp, creamy slaw in soft tortillas. Optional toppings like cotija or feta cheese enhance richness and a mild tang. The recipe suits casual meals or gatherings, offering layered flavors and pleasing textures within handheld tacos.
The recipe also offers alternate cooking methods including a slow cooker, allowing flexibility with equipment. Toasting tortillas enhances flavor and texture further, as noted in the recipe tips.
Ingredients
- 2 ½ pound beef brisket
- 1 tablespoon neutral cooking oil generic cooking oil
- 2 cups BBQ sauce divided
- ½ cup water
- ½ cup salsa verde
- tortillas flour or white corn
Seasoning Rub
- 3 tablespoons brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper if using finely ground black pepper, use 1/4 teaspoon, cracked
- ¼ teaspoon chili powder
Slaw
- 4 cups coleslaw unprepared
- cilantro handful
- ½ cup mayonnaise light
- 1 teaspoon honey
- lime about 1 tablespoon, juice of 1
- salt to taste
- black pepper to taste
Instructions
Prepare the Brisket
- Stir together seasoning rub. Rub all over Brisket.
- Set pressure cooker to SEAR (see note for alternate cooking methods). Drizzle oil into instant pot. Brown Brisket on all sides (about 3-4 minutes on each side). Remove from pot.
- Add 1 cup bbq sauce and water to pressure cooker, return Brisket to the pot. Cover and turn the vent to the SEALED position. Set to PRESSURE COOK (high) or MANUAL for 45 minutes. (Prepare slaw while Brisket is cooking)
- Turn valve to VENT position. Once float valve drops, remove lid. Transfer Brisket to a cutting board, use a sharp knife to chop brisket into 1-inch chunks.
Prepare the slaw
- Toss together slaw and cilantro. Stir together mayo, honey, lime juice, and salt and pepper. Toss dressing and slaw. Taste, add salt and pepper if needed, cover and chill until ready to use.
Assemble the tacos
- Fill tortillas with Brisket, top with slaw, additional bbq sauce, and salsa verde. Serve and enjoy!
Notes
- White corn tortillas are preferred for an authentic texture; brushing and toasting them enhances flavor and crispness.
- To replicate restaurant-style tacos, add crumbled cotija cheese or substitute with feta for a tangy twist.
- For slow cooker use, brown the brisket first, then cook on high for 2-3 hours or low for 4-6 hours until internal temperature reaches 200°F for tender results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 573 kcal
% Daily Value*
| Calories | 573kcal | 29% |
| Carbohydrates | 52g | 17% |
| Protein | 41g | 82% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 120mg | 40% |
| Sodium | 1804mg | 75% |
| Potassium | 995mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 42g | 84% |
| Vitamin A | 579IU | 12% |
| Vitamin C | 18mg | 20% |
| Calcium | 69mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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