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Chopped Brisket Taco’s

brisket taco

When we smoke brisket, we typically have a large amount leftover.  I normally will freeze half of the brisket and use it later in other recipes.  One that I knew I wanted to try recently is Brisket Taco’s.  I love taco’s and brisket, so I thought this would be the perfect combination.

We used my Homemade Taco Seasoning to season the brisket and give it a bit of a taco zing!  Then, topped it with Corn Salsa!  Delicious!

Enjoy!

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Comments

  1. I love brisket like almost nothing else on earth (except lobster) and we usually smoke at least a 10-12 lb brisket when we do it. We can put a good hurting on the meat right off the smoker, but I’ve also made brisket chili (red peppers, onions, black beans, canned fire roasted tomatoes) and brisket hash (red peppers, onions, potatoes). The brisket hash is AMAZING. I’d like to offer up a good tip – all the extra smoked fat you’d trim off? Cube it up, freeze it, and use it like you would bacon lardons. I render out the fat, scoop out the crisp little goodies and use the fat to saute my peppers and onions for chili or hash. It adds an extra layer of delicious smoky flavor, and I’ve even made a pretty good knock off brisket chili with the fat and a regular piece (non-smoked) of chuck roast.

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