Texas-Style Smoked Brisket Tacos with Cucumber Slaw

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

Slow-smoked beef brisket piled high in warm corn tortillas with a refreshing cucumber slaw and zesty lime crema for a Tex-Mex twist. This mexican-inspired beef ready in about 385 minutes pairs brisket, smoking wood chips, chopped cilantro for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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.

★ 4.4 (10 ratings) Prep: 25 min Cook: 360 min Serves 8 Mexican cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat smoker to 225°F with wood chips. Rub brisket with 1 tbsp smoked paprika, 1 tsp garlic powder, and 1/2 tsp black pepper.
  2. Step 2: Smoke brisket for 6 hours or until internal temperature reaches 195°F. Rest for 30 minutes, then slice thinly against the grain.
  3. Step 3: In a bowl, combine cucumber, shredded cabbage, 2 tbsp lime juice, and 1/4 cup chopped cilantro. Toss to coat, then refrigerate for 15 minutes.
  4. Step 4: Whisk together sour cream, remaining 1 tbsp lime juice, and 1/4 cup cilantro for the crema. Set aside.
  5. Step 5: Warm corn tortillas in a dry skillet over medium heat for 20 seconds per side. Assemble tacos by layering sliced brisket, cucumber slaw, red onion, and a dollop of crema on each tortilla. Top with diced avocado just before serving.

Frequently asked questions

How long does Texas-Style Smoked Brisket Tacos with Cucumber Slaw take to make?

Total time is about 385 minutes (25 min prep + 360 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 Texas-Style Smoked Brisket Tacos with Cucumber Slaw?

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 brisket from drying out.

Can I substitute ingredients in Texas-Style Smoked Brisket Tacos with Cucumber Slaw?

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 Texas-Style Smoked Brisket Tacos with Cucumber Slaw 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 Texas-Style Smoked Brisket Tacos with Cucumber Slaw?

Mexican 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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