# What You Need:
→ Brisket
01 - 1.5 pounds beef brisket
02 - 1 tablespoon kosher salt
03 - 1 tablespoon freshly ground black pepper
04 - 2 teaspoons smoked paprika
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1 tablespoon packed brown sugar
08 - 1 to 2 cups beef broth (for spritzing)
→ Pickled red onion
09 - 1 large red onion, thinly sliced
10 - 1 cup apple cider vinegar
11 - 1/2 cup water
12 - 2 tablespoons granulated sugar
13 - 1 teaspoon fine salt
→ Tacos and garnishes
14 - 8 small corn or flour tortillas
15 - 1/2 cup fresh cilantro, chopped
16 - 2 limes, cut into wedges
17 - Optional: 1/2 cup crumbled queso fresco
18 - Optional: sliced jalapeños
19 - Optional: sliced avocado
# Step-by-Step:
01 - Place the sliced red onion in a heatproof jar. In a small saucepan, combine apple cider vinegar, water, sugar and salt and bring just to a simmer to dissolve the sugar. Pour the hot brine over the onions, press down to submerge, cool to room temperature, then refrigerate at least 1 hour or overnight for best flavor.
02 - In a small bowl, whisk together kosher salt, black pepper, smoked paprika, garlic powder, onion powder and brown sugar until homogenous.
03 - Pat the brisket dry and massage the rub evenly over all surfaces, pressing to adhere.
04 - Preheat smoker to 225°F. Place the brisket fat side up and smoke until the internal temperature reaches 195–203°F and the meat is fork-tender, approximately 6 hours; periodically spritz with 1 to 2 cups beef broth as needed to maintain moisture.
05 - Remove the brisket, wrap loosely in foil and rest for 30 minutes. Unwrap and slice thinly against the grain for tender portions.
06 - Heat tortillas in a dry skillet over medium heat or briefly over an open flame until pliable and lightly toasted.
07 - Divide sliced brisket among warmed tortillas, top with pickled red onion and cilantro, add optional garnishes as desired and finish with a squeeze of lime.
08 - Serve immediately while warm, offering additional lime wedges and hot sauce on the side.
