Brisket Street Tacos

Instructions

1. 1

   In a small bowl, mix together 2 tablespoons smoked paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon coarse salt, 2 teaspoons cumin, 1 teaspoon black pepper, and 1 teaspoon dried oregano to create a dry rub. Coat the 3 lbs of beef brisket on all sides with the rub, pressing firmly to adhere.

2. 2

   For best results, wrap the seasoned brisket in plastic wrap and refrigerate overnight to enhance the flavors. When ready to cook, preheat your oven to 325°F (160°C).

3. 3

   In a heavy Dutch oven, heat 1 tablespoon of oil over high heat and sear the brisket for about 4 minutes per side until a dark crust forms. Remove the brisket and pour off excess fat from the pot.

4. 4

   Add 1 can (12 oz) of dark beer and 1 cup of beef broth to the pot, scraping the bottom to release any browned bits. Return the brisket to the pot, fat-side up, cover tightly, and braise in the oven for 3 to 3.5 hours until fork-tender and the internal temperature registers 200°F (93°C).

5. 5

   Alternatively, smoke the brisket at 225°F (107°C) over oak or mesquite wood for 5 to 6 hours until the internal temperature hits 205°F (96°C) with a firm bark. After cooking, let the brisket rest for 30 minutes before slicing or chopping into bite-sized pieces.

6. 6

   Warm 16 small corn tortillas over a gas burner or griddle for about 30 seconds per side until lightly charred. Double-stack the tortillas and fill them with the chopped brisket, then top with diced white onion, fresh cilantro, tomatillo salsa, and a squeeze of lime.