Brisket Breakfast Tacos

5 from 2 votes

These brisket breakfast tacos have slow-cooked pulled brisket with tender tortillas and zesty toppings, making them the best meal of the day!

Course:Breakfast

Cuisine:American

Prep Time 20

Cook Time 10

Resting time 25

Total Time 10 45

Servings people

Calories435 kcal

Author Denise Browning

Cost $ 3.50 per person

Equipment

1 slow cooker
1 cutting board
2 forks
1 baking sheet
1 knife

Ingredients

DRY RUB:

1 tablespoon garlic powder OR If you don’t have garlic powder, use additional onion powder.
1 tablespoon onion powder OR similarly, you can also add extra garlic powder.
1 tablespoon chili powder OR ancho or chipotle chili powder adds the richest, smokiest flavors.
1 tablespoon smoked paprika But regular or sweet paprika also works.
1 tablespoon salt
1 tablespoon light brown sugar OR you can also use dark brown sugar or palm sugar. Or use Swerve brown sugar for a keto option!
1 teaspoon ground cumin OR If you don’t have cumin, replace it with coriander.
6 lbs beef brisket , trimmed, and pat dry. Or you can substitute beef brisket with other cuts of beef suitable for slow cooking, such as chuck roast.
2 tablespoon olive oil OR avocado or canola oil will also work.

FOR THE BBQ SAUCE:

3 cup barbecue sauce try enchilada or adobo sauce for a different flavor profile. Or use a keto bbq sauce for a keto meal! SEE NOTES
¾ cup apple cider or red wine vinegar. Use regular white vinegar in a pinch.
1 ½ teaspoon hot sauce Use your favorite type but Valentina adds a classic spicy tang.
1 teaspoon salt
Corn tortillas You can use flour tortillas or even lettuce wraps or low-carb tortillas for a low-carb option. SEE NOTES
Queso fresco or cotija If these cheeses aren't available, crumbled feta will work.

Instructions

Spray the bowl of slow cooker with no-stick cooking spray. SEASON: Combine dry rub ingredients together in a small bowl. Place brisket on a large cookie sheet and season both sides of the brisket with the dry rub and then drizzle with oil. Be sure to apply the rub well to both sides with your hands.
Place brisket, fat side up, in the slow cooker bowl.
PREPARE THE BBQ SAUCE: Stir sauce ingredients together and cover the brisket with half of the sauce. Refrigerate the remaining bbq sauce for later.
COOK: Cover brisket with a lid and cook on low setting for 8-10 hours, or on high for 4-5 hours.
When brisket is tender, place onto a cookie sheet, lined with aluminum foil. Check the internal temperature using a meat thermometer inserted in the thickest part of the beef. It must be at least 175 to 185 F to be tender without breaking apart. Between 190 F to 205 F, it will fall apart tender (this is what we want for pulling the brisket meat easily). Baste brisket with meat juices from the slow cooker and then with the remaining bbq sauce. Transfer it to a cutting board and let the meat rest for 15 minutes and pull the brisket using 2 forks.
Place the pulled brisket back into the pot and let it sit for extra 10-15 minutes to absorb the flavors of the sauce.
To assemble the brisket breakfast tacos: Serve pulled brisket on corn tortillas garnished with sliced jalapeno rounds, sliced red and yellow grape/cherry tomato rounds, Mexican pickled red onions, crumbled queso fresco or cotija, and finely chopped cilantro. Other options: sliced avocado or guacamole, fried eggs, and lime wedges.

Recipe Notes

The nutritional facts include low-carb tortillas and low-carb bbq sauce instead of the regular ingredient for each.

Storage

Fridge: Store the leftover pulled brisket in a sealed container in the fridge for 3-4 days. Just make sure to not refrigerate the fully-built brisket tacos themselves, or they will become soggy.
Freezer: You can freeze the cooked and cooled brisket in a freezer bag or freezer-safe container for up to 2-4 months.
Reheat: Reheat the brisket covered in the microwave, along with its juices and BBQ sauce, for 2 minutes or more depending on the portion of your leftovers. You can reheat your tortillas on the stovetop in a cast-iron pan.

Nutrition

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

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