Best Beef Brisket Tacos
Juicy, smoky shredded brisket tacos — slow-cooked or pressure-cooked, perfect for crowds.
Ingredients
- Brisket & Rub:
- 3 –4 lbs 1.4–1.8 kg beef brisket (flat cut preferred), trimmed
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp brown sugar
- 1 tbsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp cayenne optional
- Braising Liquid:
- 1 cup 240 ml beef broth
- ¼ cup 60 ml apple cider vinegar or lime juice
- 1 onion sliced
- 4 cloves garlic smashed
Instructions
- Rub brisket → rest.
- Layer with onion → add liquid.
- LOW 8–10 hrs or pressure 75 min.
- Shred → reduce sauce → crisp optional.
- Serve in tortillas loaded.
Notes
- Fat cap up = self-basting
- Reserve liquid = juicy meat
- Freezes beautifully
- Day 2 = even better
- Birria-style with chiles = next level