Amarillo Cattleman's Smoked Brisket Tacos

By AislePrompt Test Kitchen · 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.

★ 3.7 (12 ratings) Prep: 45 min Cook: 420 min Serves 8 Texas cuisine 420 cal/serving
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Ingredients

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.

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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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