Barbecue Brisket Tacos

Travis Heim, co-owner of Heim Barbecue, takes a low and slow approach to traditional Texas-style BBQ. He stopped by Good Day to make delicious brisket tacos.

Barbecue Brisket Tacos

3 lbs Smoked Prime Brisket
4 Tortillas (Corn or Flour)
2 Tomatoes
¼ Onion
1 Jalapeno
2 cloves Garlic
3 Avocados
1 Lime
TT Salt & Pepper

Smoke prime brisket for 12–16 hours with a salt and pepper rub. Smoke with post or white oak wood.

Once prime brisket has been smoked, begin to make homemade Roja Salsa—chop tomatoes, onion, jalapeno and garlic. Blend the tomatoes, garlic and jalapeno in a food processor. 

Add blended mixture to a frying pan with a small amount of olive oil. Heat over medium/high heat until it begins to boil, then remove from heat. Put salsa into a bowl and add chopped onions, then stir well. Set aside. 

For the homemade guacamole, slice avocados in half and remove the pit and skins. Mash the avocado with a fork and make it chunky or smooth (as preferred). Add lime juice and salt & pepper, then stir together. 

In the center of the tortillas, place a spoonful of guacamole. Fill with chopped brisket, then top with Roja Salsa.