Brisket Tacos

You may know him for his fried food at the State Fair of Texas. But Abel Gonzales also has a local restaurant, Republic Ranch, where he's cooking up brisket tacos like these.


Brisket Tacos

Start with 1 lb whole brisket (packer - Both the flat and the point). Size doesn't matter but quality does. Angus or choice and above. Expect to smoke 1 hour per lb. Temp is more important than time. Some briskets will take longer some shorter.

Brisket Rub:
2 cups kosher Salt
1 cup cracked black Pepper
1 tablespoon Cayenne Pepper
  
Trim Brisket leaving a quarter inch layer of fat throughout. Sprinkle (do not pat) rub on the brisket. Let sit for one hour. Start your fire at least 1 hour before you briskets are ready. Low and slow until the internal temp of brisket reaches 190-200. Let sit for 1 hour slice and serve.

Combine 6 ounces of BBQ sauce with 3 ounces of hot sauce.
1 fresh Avocado
1 smallish red onion (sliced) 
1 Teaspoon of each spice: cumin garlic salt and pepper + Apple Cider Vinegar
6 tortillas
6 ounce of Pico De Gallo
1 lb of brisket

Combine your house hot sauce with BBQ Sauce. Dice Fresh Avocado. Pickled Red Onion ( Red Onion, Cumin, Garlic, Apple Cider Vinegar, Salt, Pepper let set overnight). Sliced Smoked Brisket Dress tacos and serve on flour tortillas.


Pink Lemonade Margarita

1 1/2 ounce good quality Margarita
1 ounce Lime Juice
2 ounce agave syrup
Splash of Orange Juice
Splash of Pineapple Juice
1 ounce cranberry juice

Shake over ice and serve!

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