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Smoked Brisket Street Corn Tacos Recipe

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3.8 from 3 reviews

These Smoked Brisket Street Corn Tacos combine tender, smoky brisket with flavorful grilled corn and a zesty chipotle lime ranch sauce, all wrapped in warm yellow corn tortillas and topped with melted Oaxaca cheese and Cotija. Perfect for a crowd-pleasing taco night with a balance of smoky, spicy, and creamy flavors.

  • Total Time: 6 hours 30 minutes to 8 hours 30 minutes plus resting time
  • Yield: 8 servings

Ingredients

Brisket and Seasonings

  • 2 pounds smoked brisket
  • Yellow mustard (for binder, amount as needed)
  • Salt (about 1 tsp for brisket seasoning)
  • Black pepper (to taste)
  • 1 tsp garlic powder (for brisket seasoning)

Tortillas and Cheese

  • 8 yellow corn tortillas
  • 8 oz shredded Oaxaca cheese
  • ½ cup Cotija cheese

Street Corn

  • 4 ears of grilled corn, kernels removed
  • 1 diced bell pepper
  • 1 diced jalapeno
  • 3 cloves minced garlic
  • ¼ cup diced red onion
  • 1 bunch cilantro, chopped
  • 3 tbsp mayonnaise
  • 1 tsp chili powder
  • 1 tsp salt

Chipotle Lime Ranch Sauce

  • ¾ cup sour cream
  • ½ cup mayonnaise
  • ½ cup chicken broth
  • 1 tsp apple cider vinegar
  • 3 chipotle peppers in adobo sauce
  • 1 tsp dill
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp salt
  • Juice from 1 lime

Instructions

  1. Season the Brisket: Use yellow mustard as a binder to coat the packer brisket evenly, then season all sides with salt, pepper, and garlic powder to infuse flavor into the meat.
  2. Smoke the Brisket: Insert a MEATER Plus probe for temperature accuracy, then smoke the brisket at 250°F using hickory wood smoke for 6-8 hours to develop a rich smoky flavor and tender texture.
  3. Wrap the Brisket: When the brisket’s outer bark sets around 175°F internal temperature, wrap it tightly in pink butcher paper to retain moisture and continue cooking.
  4. Finish Smoking: Return the wrapped brisket to the smoker until it reaches probe tenderness at about 205°F internal temperature.
  5. Rest the Brisket: Remove the brisket from the smoker, place it in a cooler, and let it rest for 1 to 3 hours to allow juices to redistribute, enhancing tenderness.
  6. Prepare Street Corn and Chipotle Lime Ranch: While the brisket rests, mix grilled corn kernels with diced bell pepper, jalapeno, minced garlic, red onion, cilantro, mayonnaise, chili powder, and salt to create the street corn topping. Blend sour cream, mayonnaise, chicken broth, apple cider vinegar, chipotle peppers, dill, garlic powder, onion powder, salt, and lime juice until smooth for the chipotle lime ranch sauce.
  7. Slice the Brisket: Unwrap the rested brisket and slice thinly against the grain to ensure tender bite-sized pieces for the tacos.
  8. Assemble and Warm the Tacos: Heat yellow corn tortillas on a griddle or skillet, then layer with chopped brisket and shredded Oaxaca cheese, allowing the cheese to melt thoroughly.
  9. Add Toppings: Top the melted cheese and brisket with the prepared street corn mixture and drizzle with chipotle lime ranch sauce for a flavorful finish.

Notes

  • Using a meat thermometer like MEATER Plus ensures perfectly cooked brisket every time.
  • Wrapping the brisket in pink butcher paper helps retain moisture while allowing the bark to develop.
  • Resting the brisket is essential for juicy and tender slices.
  • Grilling the corn beforehand adds a smoky depth to the street corn topping.
  • Adjust the amount of chipotle peppers to your preferred spice level in the ranch sauce.
  • Serve immediately after assembling so tortillas remain warm and cheese melty.
  • Author: Monica
  • Prep Time: 30 minutes
  • Cook Time: 6-8 hours
  • Category: Main Dish
  • Method: Smoking
  • Cuisine: Tex-Mex

Find it online: https://monicarecipes.com/smoked-brisket-street-corn-tacos-recipe/