Mexican Brisket + The Best Taco Ever
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- Опубликовано: 1 окт 2024
- This "Mexican" Brisket recipe is the beef version of our wildly popular Mexican Pulled Pork recipe that we launched in 2022. A savory pulled pork recipe that is a stark contrast to the sweet pulled pork that I grew up on in the Deep South. That recipe and RUclips video are so popular that the technique made its way into our BBQ Schools.
The history behind the Mexican pulled pork recipe comes from conversation with my competition BBQ buddy Sean Woodson. Woody came up with this savory recipe years ago. We have joked that just because you use hot sauce and fajita seasoning that the recipe "isn't all the Mexican" since it in no way is any sort of traditional Mexican dish. However, the recipe needs a name, and we can't think of anything better. Plus, it is super good!
We figured that Mexican pulled pork concept had to be tried on brisket, and well the result were phenomenal! The resulting chopped brisket can be used on all sorts of dishes like tacos, nachos or sandwiches
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#MeatChurchBBQ #MexicanBrisket #Brisket
Meat Church drinking game ... every time Matt says "I grew up in the south", take a drink.
I just made a Mexican Brisket. It is incredible on tacos. I went to the Meat Church BBQ school last week. It was a great night of food, fun, and teaching. Thank you Matt.
That’s great man.
Substituted 2 small chuck roasts (poor man's brisket) since there are only 3 of us. Came out great using recteq 700 pellet smoker. Leftovers for two more taco dinners. Thanks Matt for all the great recipes and techniques
Sweet! I am doing the same thing this weekend. Was hoping to see a related comment. Thanks for posting. 😊
Same thing. 2 small chucks smoked on a weber 26" indirect. Definitely will be doing this again.
Crazy. I'm seeing 5 pound chucks for $52 and 12-13 pound briskets for $70ish.
Hello from Nuevo Laredo! (Mexican side of Laredo Texas)
Here we do also brisket tacos but brisket steaks are done in direct coals! Fat gets crispy and we chop the crispy steaks and they’re awesome with some green salsa, pico de gallo and lime!! Great video man!
Here in socal we got a bbq spot with a few locations called Smoke n Fire Eatery. They do brisket tacos and burritos and it is amazing! Now with your recipe, i can finally do my own. Thx Meat Church!
Love it.
Yes, please Texas up California
Dvsmike if near the San bernardino area you need to check of spirit of Texas off oh Highland Ave. Hands down best bbq place I've ever had. (Only in CA)
The quesadilla is good too, until I used this method to make my own, and yeah it was fire 🔥🔥
I like it! I just did 5 briskets for tacos last weekend for our youth group and I was looking for a video just like this! I’m going to do this for sure!!!
Sounds great!
@@MeatChurchBBQ Meat Church responded to my comment! I’m honored! I’m telling all my Meat Church following friends here in Georgia! I’ll tag you guys when I post a video of this cook! Appreciate it!
Haha Love it!
@@letsdomoregoodhow did it turn out?
@@SnackPack913 I haven’t done this recipe yet, but I plan to here soon. The 5 brisket we did for the youth group for brisket tacos came out great! I didn’t know if I should season them like I normally do for traditional Texas style brisket or what. This recipe looks even better but it turns out, Texas style brisket is just delicious even folded in a corn tortilla and topped with cilantro and salsa. The kids are still talking about it! One of them had their parents ask me if I would make tacos for their graduation party next month. Lol. Hey, why not!
This video and the pulled pork inspired me to try “Mexican” ribs. I made the Dr Pepper bbq sauce and swapped out Dr Pepper for Mexican Coke and they turned out amazing. So good I forgot to take a picture😂
WOW you did it again. I’ve already got a brisket ready to go and it just turned into a taco party! Thank you for all you do!
You are so welcome!
Matt, I made those brisket tacos today. They were awesome. I never had the red onions or jalapeños until today. That is a game changer. Thank you for sharing your recipe.
Did you spray the brisket?
@@casdman200000 I must have missed that step. I was going between the RUclips video and your website recipe.
Challenge accepted, im gonna screw this up
LOL - you got this
Love the way you explain the application and timing of heat.
I’ve used many of your techniques - so far so good.
Thanks for being awesome!
Made this last weekend and we loved it. I was smoking a brisket for an engagement party for a friend and we threw another small brisket on to try this for ourselves. We use Valentino instead of Cholula, only to reduce the salt - but it was really fantastic. Great tip on the fajita seasoning - another sodium saver for me. Woody is my cousin, and I had to thank him for both the Mexican pork and now your version of the Mexican brisket. Love the videos, keep 'em coming!
Oh man! You're not hear to help me lose weight? I guess that explains it. 🙂 Great recipe. I'll be making this and/or the Mexican pulled pork some day soon.
Enjoy Jim! -Matt
I made this today and it was fantastic. I trimmed mine more than Matt showed, BUT still was fantastic and very juicy. When it tried it I could not help but say: " I ain't mad at that". Thank you.
Dude my freaking mind is blown right now! I absolutely love the pulled pork recipe and will be switching up my plan for brisket tacos we are cooking for the NRHPD coming up soon! Thank you for sharing this!
Hope you enjoy!!
Who the hell is complaining about spicy food this much?? If you think chalula is hot you gotta rethink some things lol
Facts
I made this today following your every move. AWESOME absolutely loved it. Was a major Memorial Day hit. Thanks for Sharon this recipe
Man, that looks so good. I agree with Don, you typically don’t enjoy what you cook like you did in this video. I appreciate your After Action Reviews too.
Made this brisket last night for my sons birthday and it was insanely good. Never smoked brisket before and let me tell you.. it’s true that you can’t screw this up. Added I little bit extra with homemade tortillas.
Watched this and used Holy Cow and the Fajita seasoning for my “overnight” brisket . On Traeger Silverton 810 with Supersmoke at 6:30 pm and will probably wrap it around 6-7am tomorrow and let it slowly cook until I pull it at 3 pm
Holy cow + fajita didn’t make it too salty?
I was recently asked to prepare and serve food for about 100 people at a congregation event. The ask was "minimal utensils, handheld food, quick and easy to serve." The first thing that came to mind was tacos. I love making smoked meats, and considered doing a smoked carnitas, but quickly dismissed that and decided on smoked brisket tacos. I love the incorporation of the pickled red onions, and will definitely be making a bunch of those for this event, too. I am considering cooking the brisket the day before, refrigerating in foil pans, and re-heating on a large outdoor griddle. Do you foresee any issues with this approach?
I likely won't incorporate as much hot sauce, since this will be for a fairly large crowd, but I'll have a variety of hot sauces available as add-ons.
I tried this immediately after I saw you do the Mexican pulled pork. I did the pork and absolutely loved it, then I said what the hell and prepped a brisket the same way, and it was delicious. I use Valentina hot sauce and Fiesta brand southwest seasoning.
Love that feedback, Mike!
Matt... I have been watching your videos for a while. I recently got a pellet smoker and I'm trying what you preach and I can tell you as a father of 4 and a busy life you have changed mine. Thank you very much!!!
Dang it! to many commercials had to keep back tracking because I’d miss that last comment was very frustrating . But once I finally received the exact ingredients amazing recipe turned out amazing!!!🎉4- outa 5 because of the commercials you would had received a 5-5.
Looks good. What are the dimensions of that big ass cutting board? I'll bet that thing is a bitch to wash. My Boos block is 20x15x2.25 and weighs 19.1 pounds, and it's cumbersome enough to wash I've started using a lot of disposable cutting boards out of laziness.
Made this today for a family dinner and someone told me they would ask for this as their last meal before dying. 😮so it’s pretty good.
Made the pulled pork version for the first time this weekend. Hands down the best thing I have made on the Traeger. Been eating on it for lunch and dinner all week! Delicious every time.
That is awesome. Exact reason we tried brisket.
Thanks again for making something outside the box, but attainable. I love your videos and really hope to come down and visit your store at some point, maybe even take in one of your schools once my son is old enough to come with me and learn. Keep it up, Matt. Y’all are doing great!
I appreciate that feedback, Matt. Thank you for being here!
Did ya'll spritz this brisket during the smoke? If so, with what? Gracias.
Ok, I don’t normally leave comments. But, I watched this video yesterday morning when I was getting ideas on what to bbq for the day. I ended up making this but with a chuck roast. I am struggling to find words for my reaction because my reaction made me question so much. Tears were brought to my eyes after the first bite. Is that a thing? Food so good it triggers an emotional response? Haha.
10/10, would recommend! Looking forward to doing this with a brisket now.
Just did this. Excellent. Meat Church Holy Cow Excellent. The only difference was my Traeger.
Did this today, came out amazing! Used a different "Mexican" seasoning that I already had in my cupboard.
I have to giggle just a little every time you put butter on something and say "I'm not here to help you lose weight". I am on a Carnivore diet for autoimmune health (have lost 75 lbs) and we Carnivores eat high fat protein and high animal fat only. Many Carnivores eat a stick (many eat more) of butter/day in the form of butter bites and butter coffee in addition to fatty animal proteins, and we avoid carbs (including veg) and any forms of sugar. So the next time you put butter on something, maybe you will giggle just a little too. I really enjoy your videos, I have learned a ton.
Just made the Mexican Pulled Pork so I can't wait to try this. It really is amazing. One thing I did for the tortillas is dredge them in the top layer of fat and pan fry it making a birria style taco. So that is one thing I would add to the end product.
Hi Matt. Love your videos and all your rubs. When you made this brisket, when you wrapped, you added Cholula, but did not reseason with Fajita. Was this intentional? Thanks!
I like the money back Guarantee! Thanks. I always use Milagro corn tortillas. Anyone know how milagro compares to freshly made tortillas?
Everything on this channel is amazing. My dad and I BBQ here in NC and we actually don't really use any seasoning on our pork butts. Just smoke it all day on hickory coals with occasional sprays of apple juice. I'm going to get some of your seasoning and give them a try. I can't wait after seeing what you do with them. Yum!
Looks good! Will have to try on my next brisket. Have you ever thought about cooking some Taco Wings?
What do you mean? I'm all ears.
Maybe you do this somewhere else but you should include the reactions from your crew when they get a chance to eat what you make. Maybe a highlight reel or something similar?
Good idea! The camera loves Don and Kirk.
I am making this right now, but being in Hawaii I can’t find all of your seasonings, so I’m using Kinder’s fajita seasoning. I’m also going to use the chili garlic cholula instead of original!
Where can I get insulated gloves like that?
Cotton string gloves with nitrile gloves pulled over the top.
Very interesting for I was just asked to help with a fund raising event for a scholarship fund. This might be on my menu if I can get the pricing worked out for I could smoke and braise weekend before then warm up as needed in a roster…. Thanks for the info.
Matt, I don’t have a cleaver. Would it be easer for me to cook to 210 degrees and shred it to make tacos. Love your recipes. Hanks.
Looks phenomenal Matt! I can't wait to give this recipe a go... However, what would your thoughts be on throwing a little beer in as a braising liquid rather than the stock?
That would work actually.
Cholula Garlic Chili hot sauce would add an extra layer of flavor. Tabasco Chipotle could be another idea; wonderful flavor in that hot sauce and not too hot or vinegary like the original.
This wants to be Suadero but it will never be. Get yourself a disco and confit the brisket in pork fat with longaniza and tripas.
I use your seasonings almost exclusively, but you made one comment that aligned with my opinion on your line of seasonings and that was that the Fajita seems a bit salty. I haven’t used it on anything like beef or pork, but on chicken and shrimp or other items it seems I can only use a very small amount or it seems salt heavy. Still love all your other seasoning, but if there was one thing I can “critique” it’s the fajita is very salt heavy IMO! Love all your recipes and seasonings though!
Yeah, I used it on some beef cheeks and seasoned like I normally do with Meat Church seasonings. They were completely ruined way too salty. Haven't used it since.
Honest question from a newbie. If you put that pan of chopped brisket back in the smoker with all that juice in it would it take on more smoke flavor or just crust up the top layer?
In a over night brisket....do you use a water pan.. over night....thanks In advance
Does Mrs Meat Church get mad when you use your fingers on her pickle jar? You make the money, and the food. Run your house man.
Did this method on a chuck roast and a pork shoulder for taco night. It was amazing!!
What kind of thermal gloves do you wear under your black cooking gloves?
You should use 2 tortillas for each taco. It helps to keep it from falling apart on you
Just a thought, but if a person juiced further and added a lot of seasoning, wouldn't this be the gourmet tamales recipe?
That's a money maker all day long... less time and people just want a quick Taco anytime.
Subbed for not "Wastin' stuff" and using broth vs. stock. 😂😂😂
Making this recipe today...brisket is on the pellet grill right now...can't wait to chow on these tacos.
Made this for Easter with the fam. First brisket I’ve ever made and it was delicious! Thanks for the great videos Matt 👍🏼
Have you tried cubing the brisket first for maximum bark then braising till tender?
where do you get the disposable cutting boards, Thanks for the video
I think Valentina would have been the eat to go. Cholula is kind of like Valentina and Louisiana hot sauce mixed together.
Tried it yesterday ( used Franks hot sauce ) and your smoked salsa recipe ( incredible) thanks
I am a victim of following your recipes and making food so good I can’t stop eating and make myself sick 😅
Do you spray this one? I usually do apple juice and apple cider vinegar on my brisket
Can't say I'm surprised they came out amazing! If it were me I'd also make brisket quesadilla's with this. Those were my go to at the Katy trail Ice house when I lived in Dallas. Since that's not an option anymore now that I'm back up north again, but I can bring some Tex Mex goodness here on my pellet smoker for the next best thing.
Quesadillas sound like a good idea. I have leftovers!
Good Lord, son. You're a wildman. This just made me drool. There's no way your reaction at the end after the first bite was fake. You ain't that good of an actor.
LOL true!
Disposable cutting board , what a waste. Along with all the gloves.
Wow! Gotta do this next time. Definitely thinking outside the box! Would go great with good Mexican beer as well.
100%
It was a real treat to meet you Matt. My wife and I were the couple from Michigan. We grabbed a some souvenirs for ourselves and a couple of our kids, I know they will enjoy! Brisket is the one thing I have not tried. It shouldn’t scare me, and when the weather warms up a bit, here in the mitten, I’m gonna give it a try. Keep up the great work.
I’ve been using the fajita seasoning on oven roasted potatoes and they are great . Just some olive oil and the seasoning and the best potato’s ever
Cant afford a brisket but will def try it on a pork but or chuck roast. Where do you get that fat separator contraption?
Hate watching my man right before I'm cooking dinner.
I'm really good with seasoning's not so salty.I'll add if necessary
You really need to trim the stuff between the top and bottom parts of the brisket. This is veins and stuff they put in dog food. I want to not eat this.
On a carnivore diet butter is good. And you are getting healthy and losing weight.
I ain't mad at this recipe!!
NOPE!
I’ve used the fajita seasoning on a flank steak and it makes great carne asada. Great seasoning and I don’t have to marinade the beef all day.
Sounds great!
So could you use the Big Red as the brazing liquid?
Man I'm still scared from using your Fajita Seasoning. Completely ruined $40 worth of beef cheeks because they came out so salty. Maybe I'll try again but I just don't know. Even trying the seasoning plan it taste like pure salt. Could it have possibly been a quality control issue?
Idk. I think its just too salty. I just bought some and i sampled it and its waaay too salty
Yeah, that one is way too salty... The only rub from MC that I haven't liked.
It depends on the meat. Brisket and butts can take a lot. Ribs and thinner cuts I usually just lightly season one side with it and have had great success.
I agree with frank. It's not too salty just don't use to much. You get more smoke penetration if your meat is not completely covered in seasoning.
Say this made same mistake what it was was the amount of meat he used the season was egualbto a Hugh slab of brisket.
this would be good filling for tamales, mix it with some red sauce.
Man I bet that chopped tender brisket would make some great cheesesteak sandwiches
100%!!! We have talked about that. Might be a future video.
Goldees has the best brisket in Texas voted #1 by Texas Monthly
The unexpected video I needed in my life. I've done the pulled pork version and its amazing. Great concept and can't wait to do this for my next cookout. Feels like a no brainer. I like the flexibility of being able to cook the brisket faster, that will make the wife happy.
Thanks Victor.
Anything can be a taco from liver to cactus, beef to pork
Wowzers 🤩
🔥🔥🔥🔥
Woof woof. To the crew. Big thanks to everyone that makes these videos happen. IE. I know there is 2 to 5 that makes a video
Appreciate that. There is a team of 3 not including me. Thanks for recognizing them!
Mmm, how come no homemade salsa? I think Tex-Mex brisket would be a more accurate title. Looks delicious though 👍🏻
we have homemade salsa and pico recipes on our meatchurch.com
Have to say I love your videos, but you say “I ain’t mad at it” way to often.
Aluminum yuuck. Crazy to wrap(steams the meat). Cheating is never a good idea. It's for people who don't want to take the time to do it right. 😢
Different tools for different circumstances. We have no wrap videos on this channel as well.
Where precisely do you get your insulated gloves please
Matt, how hot 1-10 was the final eating product? Love your videos. I have been smoking BBQ for 40 years, but always something to learn from you! Have a 1975 Workhorse pit.
Gotta make ur own mexican salsa man cholula is not it
We make our own all the time. I explained the reasoning where this came from and it's great.
@@MeatChurchBBQ yup I saw it my bad. Just looked at the thumbnail and saw cholula 😂
So im going to be critic..did ur recipe with pork butts..the only thing i didn't use was ur fajitas season..cause i didnt have it available..so i used a local Mexican store fajitas season. Was the bomb..had a pool party was a major hit!! Tried with ur fajita season..not the same. Ur fajita season was good but not like the pop from the local Mexican store. The cholula is the ticket..tried tapatio..not that good. So with that being said the mexican brand rub and cholula..plus following the rest of the recipe was excellent! Now the beef..did 2 chuck roast the original way i did with pork..outstanding!!! Same way..just cheaper beef..was a hit at the end of summer pool party. Smoked them by the way..pork and beef..hickory..followed the same recipe other than ur fajita season. So dont get me wrong..love ur channel..love ur seasonings..believe me i do..been using them for a long time..honey hog number 1. Voodoo..#2..gospel and holy cow tie just did my own in a sense. Much respect did the cook last year. Keep rocking like always!
I did this recipe with a picahna and it came out awesome some of the best tacos I’ve ever eaten
Matt.....my doctor wants to talk to you about being a negative influence you're having on my cholesterol. 🤪
SAME!
This is Matt, from Boise, Idaho... I accidentally ran across this sauce made by the Melinda company... They have an extensive line of sauces, so far all all I've tasted are amazing!!! They've blown up on my family!!! Some were exchanged as Christmas gifts!!!
I'm trying this for the Mavs game tomorrow, wish me luck!
TOLO BABY!!!
Used this recipe on a picanha and it came out awesome best tacos I’ve ever made
Matt, going to try this and the Mexican Pulled Pork for Cinco de Mayo. One question. Once the meats are placed in the pan, can I just put them in the oven to finish? Since you aren't looking to add any more smoke, it seems like a way to save the wear and tear on the Traeger (I know you don't like to cook inside, but humor me). I'm in Fort Worth and I am looking forward to visiting your store in Waxahatchie.
Great choice for less than prime cut brisket
I agree. Save some $.