BBQ Brisket Taco
A whole brisket flat rubbed with ancho, salt, and coarse pepper, then taken low and slow in the oven until it slices like butter — Texas smoke ritual, Norteño table. Chipotle BBQ sauce, quick slaw, and warm flour tortillas finish the job.
- Time
- 5 hr
- Heat
- Yield
- 12 tacos
- Region
- Norte
Ingredients
Brisket & rub
Chipotle BBQ sauce
To build
Per-100g nutrition (14 ingredients verified)
| Ingredient | kcal | Protein | Fat | Carbs |
|---|---|---|---|---|
| Brisket flat | 124 | 21.7 g | 4.1 g | 0 g |
| Kosher salt | 0 | 0 g | 0 g | 0 g |
| Coarse black pepper | 0 | 0 g | 0 g | 125 g |
| Ancho chile powder | 0 | 0 g | 0 g | 0 g |
| Smoked paprika | 625 | 0 g | 0 g | 0 g |
| Garlic powder | 0 | 0 g | 0 g | 125 g |
| Ketchup | 109 | 1.1 g | 0.3 g | 27.1 g |
| Chipotles in adobo, minced | 67 | 3.3 g | 0 g | 13.3 g |
| Apple cider vinegar | 33 | 0 g | 0 g | 0 g |
| Brown sugar | 375 | 0 g | 0 g | 100 g |
| Worcestershire sauce | 77 | 0 g | 0 g | 19.2 g |
| Pickled red onions | 71 | 0 g | 0 g | — |
| Cilantro, chopped | 23 | 2.1 g | 0.5 g | 3.7 g |
| Flour tortillas | 294 | 5.9 g | 5.9 g | 52.9 g |
Values are per 100 g of the listed ingredient. Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients without a verified match are omitted.
Method
Mix the salt, pepper, ancho, paprika, and garlic powder and rub it over every surface of the brisket.
Set the brisket fat-side up on a rack in a roasting pan, cover tightly with foil, and cook at 275°F for about 4 hours, until a probe slides in like it is going through warm butter.
While it cooks, simmer the ketchup, chipotles, vinegar, sugar, and Worcestershire into a glossy BBQ sauce.
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Toss the cabbage with lime juice and salt so the slaw softens slightly but keeps its crunch.
Rest the brisket loosely tented — do not skip this, or the slices will shed their juices.
Slice against the grain into thick ribbons, then chop into taco-sized pieces and toss with a few spoonfuls of sauce.
Warm the flour tortillas and build each taco with brisket, slaw, pickled red onions, cilantro, and extra sauce.
Build the plate
Round it out
Recommended Cookware & Gear
Cast Iron Round Comal (10.5")
Essential for blistering tortillas and charring chiles evenly.
Heavy Duty Cast Iron Tortilla Press (8")
Engineered leverage for uniform, paper-thin corn masa discs.
Volcanic Stone Molcajete (8.5")
Basalt texture shears cell walls for superior salsa emulsions.
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