These smoked brisket tacos give you taco meat unlike anything you'd get from ground beef. The smoke ring, the bark, the way the fat has already rendered low and slow - all of that flavor is still there, and a quick toss in taco seasoning pulls it into something completely new. If you've got leftover brisket, this is one of the best recipes you can make with it.
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Looking for more leftover brisket recipes? Check out my Leftover Brisket Sandwich and Brisket Mac and Cheese next!
The reason we keep coming back to these
My family has made these enough times that smoked brisket tacos have basically written themselves into the rotation. It's not about using up leftovers - it's that brisket does something ground beef can't.
The bark adds a smoky, slightly crisp layer to the filling that you don't have to do anything to achieve, because you already did the work when you smoked the brisket.
And because the fat has already rendered and the meat is fully cooked, it reheats in minutes without drying out. This recipe is part of my Best Taco Recipes Roundup.
Recipe at a Glance
- Total Time: About 20 minutes.
- Best Method: Skillet
- Family Friendly: Scale the ingredients up or down to feed any crowd, and make the tacos your own with various toppings.
Jump to:
Ingredients You'll Need
- Smoked Brisket. Leftover brisket from a previous cook is all you need - already smoked, already rested, ready to slice. Use my Pellet Grill Smoked Brisket Recipe, Hot and Fast Brisket in the Smoker, or Smoked Beef Brisket.
- Taco Seasoning. Make homemade taco seasoning or use store-bought.
- Water. Mixed with the seasoning to form a paste that coats the meat evenly.
- Taco Shells. I use corn or flour tortillas, depending on what I have, and mini tortillas for street-style tacos. If I have time, I love to make my 3 Ingredient Flatbread.
How to Make Smoked Brisket Tacos
Prep the brisket. Slice leftover brisket into thin strips or small cubes and warm them in a skillet over medium heat.
Season the meat. Whisk the taco seasoning and water in a small bowl, then pour the mixture over the sizzling brisket.
Cook. Heat the brisket, stirring occasionally, until the liquid has reduced and thickened.
Serve. Spoon the seasoned brisket into your tortillas, add your favorite toppings, and eat immediately.
Topping Ideas
- Melty cheese (cotija cheese, cheddar cheese, Mexican-style cheese)
- Lettuce or shredded cabbage
- Canned salsa or pico de gallo
- Avocado, avocado lime crema, guacamole
- Greek yogurt or sour cream
- A squeeze of lime juice
- Diced or pickled red onions or cowboy candy
- Fresh cilantro
Variations
- Cheesy Brisket Tacos. Add shredded cheddar, Monterey Jack, or pepper jack directly to the warm brisket so it melts into the meat before you build the tacos.
- Spicy Brisket Tacos. Stir in chopped chipotle peppers in adobo sauce or diced quick pickled jalapeños while the brisket reheats for extra heat and smokiness.
- BBQ Brisket Tacos. Mix a few tablespoons of your favorite BBQ sauce into the brisket along with the taco seasoning.
- Breakfast Brisket Tacos. Add scrambled eggs, air fryer bacon, crispy hash browns or air fryer potatoes, shredded cheese, and a drizzle of jalapeno hot sauce for hearty breakfast tacos.
Jeri's Top Tips
- Warm the tortillas first. Heat them in a dry skillet, on the grill, or wrapped in foil in the oven. It makes them softer, more flavorful, and less likely to tear when you load them up.
- Don't overcook the brisket. It's already fully cooked - you're just warming it through. Too much heat will dry it out fast.
- Chop the brisket evenly. Consistent pieces heat through at the same rate and make the tacos easier to eat.
- Use the bark for extra flavor. If your brisket has a good bark, chop some of it into the filling. It adds smoky texture and seasoning that the taco seasoning alone can't replicate.
- Let it sit undisturbed for a minute. After adding the seasoning paste, resist stirring right away. Letting the brisket sit in the hot pan for a minute or two creates slightly crispy edges that add texture to every bite.
How to Store
Don't store assembled tacos - the tortillas will go soggy quickly. The filling, however, keeps well in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
To reheat from frozen, thaw overnight in the fridge, then warm gently in a skillet over medium heat or in the microwave until just heated through. Warm your tortillas fresh and assemble when ready to serve.
More Unique Taco Recipes
- Carnitas Street Tacos - Enjoy taco truck flavor at home.
- Easy Air Fryer Salmon Tacos - A unique way to enjoy salmon that's crispy and flavorful.
- Smoked Chicken Tacos - Juicy, delicious, and tender.
- Wagyu Steak Tacos - Buttery and ready in about 20 minutes.
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Printable Recipe
Smoked Brisket Tacos
Ingredients
- 1 pound leftover smoked brisket (thinly sliced or cut into bite-sized cubes)
- 1 cup water
- 4 tablespoons taco seasoning
- 8-12 taco shells (hard shells or soft flour tortillas)
- Toppings: shredded cheese, shredded lettuce, salsa, sour cream
Instructions
- Prep the meat. Slice the leftover smoked brisket into thin strips or small cubes so it heats evenly and fits neatly in the shells.
- Make the sauce. In a small bowl, whisk the taco seasoning and water together until smooth.
- Sear the brisket. Place a skillet over medium heat. Once hot, add the brisket pieces and let them begin to sizzle.
- Sauce and reduce. Pour the seasoning mixture over the brisket. Stir occasionally and cook until the liquid reduces into a thick, flavourful sauce that coats every piece.
- Assemble and serve. Remove from heat. Spoon the saucy brisket into your shells and finish with your favourite toppings.
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Notes
- Brisket. Flat-cut brisket slices stay intact best; point-cut can be cubed for more caramelized edges.
- Sauce thickness. If you prefer a thicker glaze, let the liquid reduce a little longer, or add an extra teaspoon of taco seasoning.
- Shells. Warm soft tortillas in a dry skillet for 30 seconds per side for the best texture.
- Leftovers. Store the seasoned brisket separately from the shells in the fridge for up to 3 days, or freeze for up to 3 months. Thaw overnight in the fridge and reheat slowly in a skillet with a splash of water.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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