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Mesquite Smoked Brisket Indian Tacos
Cooking Grill: Horizontal Wood Burner Pit Temperature: Desired Internal Temperature: 200F Cooking Time: about 9 hrs Pallets Used: Briquettes Directions:
I trimmed off part of the fatcap, rubbed the brisket with oil and seasoned with kosher salt and cracked black pepper. (I like to keep it simple with brisket).
Used a mixture of Shiner Bock and dry rub in my drip pans.. I love the aroma. :)
Smoked in my horizontal wood burner with a touch of mesquite. Pulled the brisket off the heat at 195 degrees F and wrapped in foil. Added beef broth to the pouch then placed back into the smoker to reach an internal temperature of 200F. (normally I like the bark and burnt ends but wanted to "steam" finish this one).
Made my frybread. Topped the bread with smoked brisket,
sauce, cheese, lettuce and fresh pico.