Smoked Brisket Tacos

Ingredients

• 5 lb beef brisket point (untrimmed)
• 3 tbsp kosher salt
• 2 tbsp coarse black pepper
• 1 tbsp garlic powder
• 1 tbsp smoked paprika
• 2 large yellow onions, quartered
• 1 cup beef broth
• 2 cups oak or hickory wood chips
• Corn or flour tortillas for serving
• Fresh cilantro, lime wedges, and diced jalapeño for topping

Steps

1. Trim excess fat from the brisket point, leaving ¼ inch cap. Mix salt, pepper, garlic powder, and smoked paprika in a bowl and rub generously all over the meat. Let rest at room temperature for 30 minutes.
2. Set up your smoker for 225°F using oak or hickory wood. Place a drip pan with water below the grate to catch juices.
3. Place the brisket fat-side up on the smoker. Maintain 225°F throughout cooking. Do not wrap.
4. Smoke for approximately 6 to 8 hours. At the 5-hour mark, begin checking the thickest part of the flat with a meat thermometer. The brisket is ready when the thickest section reaches 205°F internal temperature.
5. Once the brisket hits 205°F, remove it from the smoker and wrap it tightly in foil. Rest for 20 minutes.
6. While the brisket rests, place the quartered onions directly on the hot smoker grate or in a pan at the edge of the smoker. Cook until charred and soft, about 10 minutes, stirring once.
7. Unwrap the brisket and shred it with two forks, pulling apart the fibers. Pour any resting juices back into the meat.
8. Warm your tortillas over the flame of a stovetop burner or wrapped in foil in the smoker for 2 minutes.
9. Build each taco with a tortilla, 3 to 4 oz shredded brisket, a spoonful of charred onions, fresh cilantro, jalapeño, and a squeeze of lime juice.