Brisket Tacos with Smoked Cilantro Cream
By Nichole Dailey
Transform your leftover brisket into mouthwatering brisket tacos. Nestled in warm tortillas and topped with creamy queso fresco and a drizzle of smoked cilantro lime cream, each bite is a journey to BBQ heaven.
Prep Time
15 Min
Cook Time
45 Min
Pellets
Hickory
Ingredients
This recipe serves:
8
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main
| As Needed | leftover beef brisket |
| 8 Ounce | sour cream |
| 1 Bunch | cilantro leaves, picked |
| 4 Whole | jalapeño, stemmed and seeded |
| 2 Clove | garlic |
| 3 Whole | lime, juiced |
| 1 Teaspoon | kosher salt |
| 30 Whole | corn or flour tortillas |
| 1 As Needed | pico de gallo |
| 1 As Needed | crumbled queso fresco, for serving |
| 1 As Needed | hot sauce |
| 1 As Needed | lime, cut into wedges |
Steps
1
Use leftover brisket or this recipe Traeger Smoked Brisket. Slice brisket into thin slices. Place in pan with drippings, cover with foil and keep warm.
2
When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
3
For the Smoked Cilantro Cream: Spread sour cream onto a sheet pan and place in grill. Smoke for 30 minutes. Remove from grill and turn up the temperature to 350℉.
180 ˚F / 82 ˚C
00:30
Super Smoke
4
Place cilantro, jalapeños, garlic, lime juice, salt, and smoked sour cream into a blender. Blend until smooth and refrigerate to chill.
5
Wrap tortillas in foil, no more than 10 per foil packet. Place on grill for 10 to 15 minutes or until warm.
350 ˚F / 177 ˚C
00:15
6
Build tacos starting with brisket then pico de gallo, smoked cilantro cream, queso fresco, and cilantro leaves. Serve with your favorite hot sauce and lime wedges. Enjoy!
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