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Big Poppa Smokers Presents

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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.










Posted on: 2016-03-11 14:40:04 Forum URL:: NO URL