BBQ Brisket Tacos made with tender smoked brisket, tossed in rich barbecue sauce and tucked into warm tortillas with fresh toppings. These easy brisket tacos are the perfect way to use leftover brisket and bring bold Texas BBQ flavor to taco night.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 20 minsCook Time 20 minsTotal Time 40 minsFor the Brisket
4 cups cooked BBQ brisket (chopped or shredded)
34 cups BBQ sauce (smoky or peppery works best)
1 tsp chili powder
½ tsp cumin (optional)
Splash of beef broth or brisket juices (optional, for moisture)
For the Tacos
12 small tortillas (corn or flour)
1 tbsp oil or butter (for warming tortillas)
Toppings (Mix & Match)
Shredded cabbage or coleslaw mix
Pickled red onions
Sliced jalapeños
Fresh cilantro
Diced red onion
Cotija or shredded cheddar
Lime wedges
Optional Sauce
Chipotle crema or sour cream
Hot sauce
Heat the brisket
1
Heat a skillet over medium heat.
Add brisket, BBQ sauce, chili powder, and cumin.
Stir gently and cook 10–15 minutes , adding broth if needed.
Brisket should be hot, saucy, and slightly caramelized.
Warm the tortillas
Assemble tacos
3
Add brisket to tortillas.
Top with slaw, onions, jalapeños, and cheese.
Finish with crema, cilantro, and a squeeze of lime.
Side Information (Great Taco Companions)
4
Mexican street corn (elote)
Black beans or refried beans
Cilantro-lime rice
Tortilla chips & salsa
Grilled peppers and onions
Pairing Suggestions
5
Beer: Mexican lager, amber ale, or pale ale
Wine: Zinfandel, Syrah, or Grenache
Non-alcoholic: Lime agua fresca, cola, or iced tea
Tips & Notes
6
Chop brisket instead of shredding for better taco texture.
Don’t over-sauce—BBQ should complement, not drown.
Corn tortillas give a street-taco feel; flour makes it heartier.
Crisp brisket briefly in a hot pan for extra flavor.
Leftover brisket tacos make incredible quesadillas or nachos.
Ingredients For the Brisket
4 cups cooked BBQ brisket (chopped or shredded)
34 cups BBQ sauce (smoky or peppery works best)
1 tsp chili powder
½ tsp cumin (optional)
Splash of beef broth or brisket juices (optional, for moisture)
For the Tacos
12 small tortillas (corn or flour)
1 tbsp oil or butter (for warming tortillas)
Toppings (Mix & Match)
Shredded cabbage or coleslaw mix
Pickled red onions
Sliced jalapeños
Fresh cilantro
Diced red onion
Cotija or shredded cheddar
Lime wedges
Optional Sauce
Chipotle crema or sour cream
Hot sauce
Directions Heat the brisket
1
Heat a skillet over medium heat.
Add brisket, BBQ sauce, chili powder, and cumin.
Stir gently and cook 10–15 minutes , adding broth if needed.
Brisket should be hot, saucy, and slightly caramelized.
Warm the tortillas
Assemble tacos
3
Add brisket to tortillas.
Top with slaw, onions, jalapeños, and cheese.
Finish with crema, cilantro, and a squeeze of lime.
Side Information (Great Taco Companions)
4
Mexican street corn (elote)
Black beans or refried beans
Cilantro-lime rice
Tortilla chips & salsa
Grilled peppers and onions
Pairing Suggestions
5
Beer: Mexican lager, amber ale, or pale ale
Wine: Zinfandel, Syrah, or Grenache
Non-alcoholic: Lime agua fresca, cola, or iced tea
Tips & Notes
6
Chop brisket instead of shredding for better taco texture.
Don’t over-sauce—BBQ should complement, not drown.
Corn tortillas give a street-taco feel; flour makes it heartier.
Crisp brisket briefly in a hot pan for extra flavor.
Leftover brisket tacos make incredible quesadillas or nachos.
