Steps

• Step 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.

  Ingredients

  • As Needed leftover beef brisket

• Step 2

  When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

• Step 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℉.

  00:30

  180 ˚F / 82 ˚C

  Super Smoke

  Ingredients

  • 8 Ounce sour cream

• Step 4

  Place cilantro, jalapeños, garlic, lime juice, salt, and smoked sour cream into a blender. Blend until smooth and refrigerate to chill.

  Ingredients

  • 1 Bunch cilantro leaves, picked

  • 4 Whole jalapeño, stemmed and seeded

  • 2 Clove garlic

  • 3 Whole lime, juiced

  • 1 Teaspoon kosher salt

• Step 5

  Wrap tortillas in foil, no more than 10 per foil packet. Place on grill for 10 to 15 minutes or until warm.

  00:15

  350 ˚F / 177 ˚C

  Ingredients

  • 30 Whole corn or flour tortillas

• Step 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!

  Ingredients

  • 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