Alright, not to brag, but I am going to anyways—because my husband is seriously the best when it comes to all the meats on the grill and smoker. It is pure magic. Yes, meat candy does exist!
Smoked meats are one of our favorite things ever and there is a reason certain BBQ places become quite famous for their brisket or ribs, because it is WAY harder than it looks!
We have been endlessly attempting to get brisket perfect for a while now, because it is the hardest thing to smoke but it is my husband’s favorite. I can’t tell you how many briskets we have been through, each time people come over they go on and on about how utterly perfect the brisket is, but the perfectionist in both me and my husband alway say, it could be better! Yup, we’re crazy and ok with it!
PS…speaking of, did you catch the latest podcast episode I actually recorded with my husband talking about excuses and what to do about them! Listen HERE!
The quality and cut of meat really does matter, even for a cheaper cut of meat like brisket. That and a whole LOT of patience!!
So if you don’t have a whole lot of patience (like me) or you don’t want to spend 12 hours smoking a brisket (thank goodness my husband has patience) you NEED this amazing recipe, because you will have the best brisket of your life without having to pray for patience!
The key is this brisket point end from US Wellness Meats. It is different from other briskets because well yes, it is grass fed, but the fat marbling is throughout the brisket, making is juicy and ideal for shredding. Trust me, go grab yourself one or five, because you will thank me later!
So go make yourself a margarita and enjoy these magic, smoky tacos! The meat in itself is so darn good, you will not want to share your leftovers, but you should anyways 😉
I highly recommend this internal temperature gauge for the best results, but this one or this one will work too for a better price point, but avoid opening your smoker lid as that will greatly lengthen the cooking process and dry out your meat!
Easy Smoked Brisket Paleo Tacos
- 1 2.25 beef brisket point*
- lots of salt and pepper
*This is a very fatty cut of beef brisket and I have only tested with US Wellness Meats brisket point. Using a traditional cut of brisket will yield a different end result.
- Siete grain-free tortillas
- Quick, Sugar-Free Pickled Onions
- Shredded Lettuce
- Cheddar cheese, omit for dairy-free/Paleo
- Whatever your heart desires
- Pat the brisket dry with paper towels, then rub a small amount of olive oil, coating the entire brisket. Generously sprinkle all sides of the beef brisket with lots of salt and pepper (key is LOTS!). Cover and set the brisket aside on the counter for 45 minutes to 1 hour to bring to room temperature.
- Meanwhile prepare your smoker with hickory wood, bringing your smoker to a level temperature of about 300 degrees F. Fill a throw-a-way aluminum pan with water, half way full and place on the smoker grates.
- Smoke the brisket, maintaining a stead fire and heat of around 300 degrees F, until the brisket reaches 160 degrees F. This is called the “stall.” (This took us about 2 hours and 20 minutes (but trust your internal temperature reading). Tightly and quickly wrap in foil so that not too much heat escapes.
- Continue smoking until the internal temp is 205-210 degrees F. (This took us about 3 hours and 45 minutes in total, but you must trust the internal temperature.)
- Keep wrapped in foil and set aside on the counter for 30 minutes to rest.
- Chop the brisket for tacos or slices if desired, drizzling the brisket juices on top.
- Garnish with your favorite taco toppings!