Smoky Mesquite-Grilled Brisket Tacos

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender brisket smoked over mesquite wood, sliced thin and served on warm corn tortillas with fresh cilantro and tangy lime crema. This Mexican-inspired taco and burrito recipe, ready in about 465 minutes, pairs beef brisket, mesquite wood chips, kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, 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 6 Mexican cuisine 450 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

3 lbs beef brisket
2 cups mesquite wood chips
2 tbsp kosher salt
1 tbsp black pepper
1 tbsp garlic powder
12 small corn tortillas
1/2 cup fresh cilantro leaves
2 tbsp lime juice
1/2 cup sour cream
1 small, finely chopped jalapeño
1 tbsp olive oil

The instant-read thermometer we’d check this beef with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Preheat your smoker to 225°F and soak 2 cups mesquite wood chips in water for 30 minutes. Meanwhile, rub 3 lbs beef brisket evenly with 2 tbsp kosher salt, 1 tbsp black pepper, and 1 tbsp garlic powder.
Step 2: Place the brisket fat side up on the smoker grate and smoke for 6-7 hours until internal temperature reaches 195°F, adding wood chips every hour to maintain smoke.
Step 3: Remove the brisket and let it rest wrapped in foil for 30 minutes. Slice thinly against the grain.
Step 4: While brisket rests, warm 12 small corn tortillas on a dry skillet over medium heat for 30 seconds per side until pliable and slightly charred.
Step 5: Mix 1/2 cup sour cream with 2 tbsp lime juice and 1 small finely chopped jalapeño to make a tangy crema.
Step 6: Assemble tacos by placing sliced brisket on each tortilla, topping with fresh cilantro leaves and a drizzle of the lime jalapeño crema. Serve immediately.