BBQ Beef Brisket Tacos Recipe
Tailgating season is upon us and what better way to celebrate than with these delicious, filling, BBQ Beef Brisket tacos? These easy, delicious, and handheld tacos are just what your tailgate needs!
Servings:6 servings
Ingredients
- 2 ½ pound Beef Brisket
- 1 tablespoon 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 cracked black pepper, if using finely ground black pepper, use 1/4 teaspoon
- ¼ teaspoon chili powder
Slaw
- 4 cups unprepared coleslaw
- handful cilantro
- ½ cup light mayo
- 1 teaspoon honey
- juice of 1 lime, about 1 tablespoon
- salt and 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
For the tortillas: I love to use white corn tortillas for these tacos. If you're feeling extra (you are) you can brush them with a little bit of olive oil and crisp them a bit around the edges in a skillet or over a grill or open flame on the stove top. SO worth it.
Toppings: These tacos were inspired by one of my favorite local bbq restaurants where they serve BBQ Brisket tacos with slaw, salsa verde, and a bit of crumbled cotija cheese. The combination is HEAVENLY. If you don't have cotija cheese you can use a bit of crumbled feta cheese instead!
Slow cooker/Crockpot method: To use a slow cooker, first brown the Brisket in a skillet over medium-high heat, then transfer to the slow cooker, cover, and cook on HIGH for 2-3 hours or low for 4-6 hours. (Once fully cooked, internal temperature should read 200 degrees.)
Nutrition
Calories: 573 kcal, Carbohydrates: 52 g, Protein: 41 g, Fat: 21 g, Saturated Fat: 6 g, Polyunsaturated Fat: 4 g, Monounsaturated Fat: 9 g, Trans Fat: 1 g, Cholesterol: 120 mg, Sodium: 1804 mg, Potassium: 995 mg, Fiber: 2 g, Sugar: 42 g, Vitamin A: 579 IU, Vitamin C: 18 mg, Calcium: 69 mg, Iron: 5 mg
