Brisket Recipe For Tacos

Brisket Tacos Hey Grill, Hey

WEBFeb 24, 2021 · Square the edges and ends of the flat. Flip the brisket over and trim the top fat cap to about 1/4 of an inch thickness across the …

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1. Trim your Brisket. Store your brisket in the refrigerator until you are ready to start trimming. Cold briskets are much easier to work with. Flip your brisket over so the thick fat cap is on bottom. Remove any silver skin or excess fat from the flat muscle. Trim down the large crescent moon shaped fat section until it is a smooth transition between the point and the flat. Trim any excessive or loose meat and fat from the point. Square the edges and ends of the flat. Flip the brisket over and trim the top fat cap to about 1/4 of an inch thickness across the surface of the brisket.
2. Season the brisket. Slather the brisket on all sides with yellow mustard. Shake the Beef Seasoning over the brisket to evenly distribute the spices on all sides.
3. Smoke the brisket. Preheat your smoker to 225 degrees F using indirect heat and your favorite hardwood smoke. Place the brisket on the smoker with the point end facing your main heat source. This is a thicker part of the brisket and it can handle the additional heat. Close the lid and smoke until and internal thermometer reads 165 degrees F (usually takes around 8 hours).
4. Wrap the brisket. On a large work surface, roll out a big piece of butcher paper (or foil) and center your brisket on one end. Wrap the brisket by folding edge over edge, creating a leak proof seal all the way around. Return the wrapped brisket to the smoker, seam side down so the weight from the brisket crimps the edges of the paper wrap down tight.

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Slow Cooker Brisket Tacos House of Yumm

WEBFeb 26, 2021 · How to Make Shredded Brisket for Tacos (step-by-step): Step 1: Prepare the Ingredients: De-seed the pepper and chop (leave …

1. Prepare Beef: Place beef brisket in crockpot with the fat side up.
2. Add Ingredients: Add in the chopped onion, chile, minced garlic, salt, cumin, oregano, cilantro leaves, and bay leaves. Pour in the beef broth.
3. Slow Cook: Cook on LOW for 8-10 hours until meat is fully cooked and easily shredded. Remove the brisket from the slow cooker and place on a tray or large plate. Shred the meat using a fork and knife, or two forks.
4. Save Juices: Pour the juices that the brisket was cooking in from the slow cooker into a strainer to strain out all the onions and leaves from the juice. (SAVE the juices)Skim the top of the juices to remove excess grease and then spoon a small amount, just a couple of tablespoons onto the meat.

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