Amarillo Cattleman's Smoked Brisket Tacos

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Slow-smoked beef brisket with a tangy apple-pecan slaw, served in warm corn tortillas for a Texas-inspired street-food twist. This texas-inspired beef ready in about 465 minutes pairs beef brisket, smoking wood chips, apple cider vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 420 min Serves 8 Texas cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat brisket dry with paper towels and rub 3 tbsp of dry rub spices evenly over all sides. Soak 1 cup smoking wood chips in water for 30 minutes.
  2. Step 2: Place soaked wood chips in smoker box and smoke brisket at 225°F (107°C) for 6-7 hours until internal temperature reaches 195°F (90°C) and meat is fork-tender.
  3. Step 3: While brisket smokes, shred 1/4 head green cabbage into thin strips and toss with 1/2 cup thinly sliced apple and 1/4 cup chopped pecans. Whisk 2 tbsp mayonnaise with 1/4 cup apple cider vinegar until creamy, then mix with slaw ingredients until evenly coated.
  4. Step 4: Slice smoked brisket against the grain into 1/4-inch thick slices. Warm 8 corn tortillas on a dry skillet for 20 seconds per side until pliable.
  5. Step 5: Assemble tacos: place 3 oz sliced brisket on each tortilla, top with 2 tbsp apple-pecan slaw, and drizzle with 1 tsp of the reserved brisket juices for extra flavor.

Frequently asked questions

How long does Amarillo Cattleman's Smoked Brisket Tacos take to make?

Total time is about 465 minutes (45 min prep + 420 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Amarillo Cattleman's Smoked Brisket Tacos?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef brisket from drying out.

Can I substitute ingredients in Amarillo Cattleman's Smoked Brisket Tacos?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Amarillo Cattleman's Smoked Brisket Tacos for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Amarillo Cattleman's Smoked Brisket Tacos?

Texas beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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