A smoky brisket taco with subtle heat and smoky flavors driven by Cholula® Chipotle Hot Sauce. Ingredients Servings 4 8 24 48 80 100 Brisket | Serves 4 5 pounds Brisket Flat, trim excess fat 1/2 cup Brown Sugar 3 tbsps Kosher Salt 1 tbsp McCormick Culinary ® Chili Powder, Choice 1/2 tsp McCormick Culinary ® Paprika, Smoked 1/2 tsp McCormick Culinary ® Black Pepper, Shaker Grind 1/2 tsp McCormick Culinary ® Garlic Powder 1/2 tsp McCormick Culinary ® Cayenne Pepper, Ground 1/2 tsp McCormick Culinary ® Cumin, Ground 1/4 cup Frenchs ® Stone Ground Dijon Mustard 1/4 cup Cholula® Chipotle Hot Sauce Chipotle Pico de Gallo | Serves 4 1 tbsp Lime Juice 2 tbsps Jalapeno, 1/8" dice 1/3 cup Cilantro, chopped 3/4 cup White Onion, 1/4" dice 2 cups Tomatoes, 1/4" dice 2 tbsps Cholula® Chipotle Hot Sauce Tacos | Serves 4 12 each Corn Tortillas, 6" 1 1/2 cups Cabbage, shredded 2 1/4 cups Brisket, shredded 1/4 cup Cholula® Chipotle Hot Sauce 1/2 each Avocado, 1/4" slices 12 each Cilantro Sprigs 8 each Lime Wedges, 1/8" cut Procedure Brisket Set smoker with hickory wood to 225°F. Allow brisket to sit at room temperature for 30 to 45 minutes. In a bowl, combine brown sugar, salt, chili powder, smoked paprika, pepper, garlic powder, cayenne, and cumin. Whisk well to combine.
In another bowl, combine and whisk the mustard and Cholula together. Rub entire brisket with mustard mixture, then apply dry rub on both sides. Smoke the brisket to an internal temperature of 160°F. Remove from smoker and wrap in butcher paper. Return to smoker until internal temperature reaches 205°F.
Remove from smoker and hold in butcher paper for 2 hours. Shred for service and hold hot.
Chipotle Pico de Gallo
In a bowl, combine lime juice, jalapeno, cilantro, onion, and tomato. Add Cholula and toss to combine. Hold refrigerated for service.
Service Set grill to medium-high and oil lightly. For each serving, heat 3 tortillas on grill briefly on each side to warm and leave grill marks.
Place tortillas in taco holders and fill each with 2 tablespoons cabbage, top with 3 tablespoons brisket, 1 teaspoon Cholula, 1 tablespoon pico de gallo, a slice of avocado, and a cilantro sprig.
Garnish with 2 lime wedges if desired and serve warm.
If you don’t have access to a smoker, you can cook or braise the brisket on low heat, and let the
Cholula® Chipotle Hot Sauce provide the smoky flavors. Recipe type: Burgers Tacos and Sandwiches Cuisine: Mexican