Brisket Tacos with Smoked Salsa

Chef Tom cooks up some Brisket Tacos with a Smoked Salsa. Enjoy!
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00:00 Brisket Tacos with Smoked Salsa
00:31 Trim up the brisket
01:32 Inject the meat with marinade
03:51 Create the brisket rub
05:38 Send the brisket to the grill
06:17 Break down the vegetables for the salsa
11:14 Prepare to wrap the brisket
12:21 Increase the temperature and return wrapped brisket to the smoker
13:42 Let the brisket rest then slice
14:53 Options for how to finish
15:54 Warm up the tortillas and add cheese
16:47 Build the tacos
17:40 Grab a bite
18:21 Like and subscribe

[@timmyw365]

Most underrated KZbin cooking channel BY FAR

[@janin6764]

Reacently tried these... Soo great and kids loved it too. Thnx man, keep up the good work.

[@justinpierce7657]

I cooked this today and let me tell you, this recipe is LEGIT! The brisket was full of spice, heat, and flavor and by far made the best brisket I’ve ever cooked and I consider myself to be pretty good at em. I did change some things like using corn tortillas instead but the main thing I replaced was creme for some homemade cilantro/jalepeno ranch dressing to go with it. Will be one of my go to recipes now and won’t be as afraid next time especially after buying the spices online.

[@johnjackson-pu3xo]

Off the grid, amazing!! Love your stuff

[@paulfordahl5479]

Looks fantastic!! Always looking forward to the new videos. Just bought a whole bunch of spices from your store!!

[@ksmacco]

By the looks of it, you nailed every element and process to perfection. Great job!

[@kyleaujay9482]

Great video! Looks great! All your videos are so well done! Always look forward to the next one!

[@superturboawesome1]

Killed it Chef Tom! I was recently making brisket tacos, our spin was to use a housemade green chimichurri, brisket, housemade flour tortilla, and topped with a cider vinegar based cumin lime and cilantro slaw and pickled red onion. These look great! that smokey salsa I have to try!!

[@jamietimon9899]

I literally just finished lunch before watching this and I'm suddenly hungry again.

[@dwaynewladyka577]

You did a top notch job on these tacos. Awesome!

[@CentralTexasGrilling]

GREAT looking taco Tom!

[@andyb5273]

Another great cook Chef!

[@gpring]

Made these tacos using a 13 pound prime brisket and they turned out amazing. Thanks for the awesome recipe!

[@Psalms144_1_2]

Darn!!!! Mouth is drooooooling!! Good job, very detailed..

[@ryankoehler3170]

Omg. That looks awesome.

[@Forevertrue]

Great cook great instructions. Thanks for this.

[@parkwayconcepts8758]

I just ate 3 plates of supper, with a huge cookie, sat down to watch this and feel like I need to start all over. With brisket tacos. Till I die.

[@srcutubeusa]

looks incredible!

[@glenregan9760]

WOW!!! Great cook, I need to do this.

[@vancesmith4743]

That was a serious cook right there. Thanks!

[@AlergicToSnow]

Excellent. You’ve explained everything I need to know

[@ALifeofPayne]

Wichita! I used to live on Kellog, Love you guys!

[@ivse9696]

I love to see your Videos. That is such a nice and amazing dish. WOW - again a great Job Chef Tom - you are the Best 👍👍👍

[@KENNEY1023]

You're an excellent instructor

[@danjams]

Your knowledge of cooking bbq is priceless. I use your techniques often... but I use a good old charcoal Webber kettle.

[@Ricardo8388]

tbh one of the best bbq channels out there

[@HeavyMetalMike]

So you could say the angle of the dangle is proportional to the heat of the meat.

[@ALifeofPayne]

it's not the size of the boat, but the motion of the ocean

[@sammoore4472]

That is just too funny, just spray painted my living room with a cup of coffee!

[@andrewgelpump]

You want a little tug to your meat. It's not good when it comes apart on its own and loses all its juices.

[@renewright479]

Divided by the triangulation of the grill on the deck.

[@jonjohnson102]

The angle of the dangle is directly proportional to the heat of the meat, and the mass od the ass

[@SentientBurrito]

god bless the next person who makes a protein shake using that shaker

[@05subisti]

I could watch your videos all day long!! Those tacos look amazing!!!

[@allthingsbbq]

Glad you like them!

[@jerryrussomanno7179]

dude every recipe ive tried rocked you make me look like a hero!

[@rafalopez5269]

You are the Man mi amigo!!

[@JoeyOldMan81]

Nice bite Please keep up the excellent work

[@robmetzger9955]

Man that looks good!

[@rhuerta2002]

Awesome tacos!

[@nathaneyears508]

I’m trying this on the weekend

[@tannerboy92]

Awesome videos. I’m working on a food truck company and I’ve learned a lot of techniques watching your videos. Great work!

[@micasabarbecue3143]

Heck ya! That's what I'm talk about. Good video, good info, good bite. Great job

[@krgior5747]

Mad respect, we gotta boost each other up in the culinary world!

[@bo-be-qbarbecueausderseest1663]

Your videos and you are great! I'm waiting for the next !!! Frank from Bo-Be-Q barbecue, from Bremerhaven - Germany

[@flpirate45]

Genius, thanks

[@alexanderh2981]

Seeing this I just wanna be invited to Chef Tom's for Dinner.

[@chippong497]

This channel kicks ass

[@Satine_Moisant]

This is some of the most beautiful BBQ photography ever! I want to drive to Wichita, I live a few hours away!

[@CLSQWUN]

You know what GOOD Food is 🤤

[@chrismartin6924]

Subbed 5 minutes into this gem of a video!!! Now I'm going to binge you like a Netflix original. Who needs sleep when there's bbq to learn about!

[@420Maddrox]

Your videos always make me hungry for some reason lol

[@davidholdman8015]

Awesome thank you 😊

[@TH3B1GGr1My]

I’m Mexican and I approve of this salsa! Exactly how I would make it. Good shit!

[@mrbbqcraig]

how you could wait to put that amazing brisket into a taco was beyond me .... I would have just eaten it !!!! love ya vids dude ... inspiring ; )

[@tonywilliams4410]

Chef Tom! Loving your videos my guy! Awesome video quality and great information from you. Mad respect! Looking into upgrading my bbq equipment soon. What is the bbq/grill you are using for the brisket in this video. Looks like a good size for me. Thanks Bro! Keep up the awesome videos!! -Tony

[@bobabooey3291]

nice video brisket is rly tough to cook u made it look ez like sunday morning nice i like it. gona try this recipe soon wen i get a lot of time,,, nice

[@joewalker9230]

bro. you beard is my spirit animal.

[@batjargalnikolai5198]

He is very good at waiting!

[@MsISAAC7]

love the video bro

[@Dontreadme]

Brisket tacos are my personal favorite.

[@TheMayhem15]

Nice one man

[@mikevalenzuela6788]

Great video CT!, microgreens that's a new one for me. ✌

[@enriquehernandez-ei8ty]

in Mexico those tacos are called Caprichos de suadero great tacos and the brisket is pit smoked

[@dessiemully]

This guy needs to open a restaurant. All his food looks amazing

[@Danbotics]

Loved this video as always! I've smoked lots of meat but I haven't had the balls to try a brisket due to the time investment and risk of things turning out bad. Any chance you could do a video on general smoker maintenance? Like how to clean the inside and how often? Thanks mate!

[@WeldyBoi]

I live in park city, low 30s in April, just great

[@antoniomedina7175]

Have you considered to use some Swiss Raclette cheese? Also melts beautifully and has a great taste!

[@rizaradri316]

Nice one

[@RADDY1993]

Wish you could buy from your store here in the UK, its hard to get stuff here. Would also love some more weber cooks :)

[@stevengarza5316]

Hey chef tom. I'm new to smoking bbq and I ha e to say I go to your videos for my first try on meats. Thanks for all you do. Was curious if you guys would try a suckling pig or maybe a full grown one? Would love to see it.

[@rileyhoffman6106]

I recommend a smoked salsa recipe a while back. Thanks for making it happen. Did you make the Mexican Crema if so do you have a recipe?

[@jlew9805]

I made brisket today, but it was dry and stringy. ☹️ cooked a smaller piece than yours for over 7 hours and didn’t want to risks taking it further It’s sitting I juiced overnight, still warm, so I hope it does it’s thing. I wish I’d seen your video before I started. Thanks, the video was very entertaining

[@timothydishneau464]

Excellent as always. Like to put some sugar in my salsa. 👍

[@kcleveland1987]

Love that dangle

[@roosterfam3302]

I've made brisket breakfast tacos with eggs and cheese. This is a new twist!

[@Leviathan_D7]

As a lover of tacos wow these look so good. That salsa is great (for good salsa keep it simple) and the crema touch, ohh yeah!! You'd have these selling out in the San Antonio (the city with the best tacos in the nation)

[@chippong497]

The best tacos in the world are in pomona california behind a 7 eleven in an alley

[@bettercallsaul8065]

David M G a lot of San Antonio tacos are trash cuz it’s Tex mex. Cali has some of the best

[@wynndaddy5237]

Great vid.......By the way were did you get that mixing cup?

[@samcrum170]

the squirt at 2:50 made me lol

[@stevencorbin3832]

That's what I call a show stopper.

[@zacharyschaaf793]

Bro the outtakes when he just looks at the camera kill me

[@raadkins16]

Awesome cook as always! Can you explain a bit more your technique on pressing down on the brisket and could tell the direction of the grain so you cut it properly?

[@karlgustav5490]

excellent recipe and not too fat like many.

[@FishingwDLo]

hahaaaa!! This is just for eatin!! I love it!!

[@judgeholden849]

Nice

[@StevieShowcase]

great video, what Brand of knife is that?

[@bernardwyatt5381]

I'm so hungry now.

[@GamalKevin]

11:10 I kept repeating this part lol

[@joegrim7907]

that hat is awesome!! you all selling those soon?

[@qusai9014]

Taco Tuesday! I'd like to see your twist to Turkish food like kaşarlı köfte or Lahmajoun

[@nickmueller4899]

How would you do Smoked Beef Tongue Tacos?

[@dantedamean]

You know my dangle is on point 😂

[@behindthewallsleepin]

I'm loving how that salsa looks, but i'm wondering what it would be like if it was kept a bit chunkier? Either way, you can't lose.

[@foodandfuntraveler5859]

Could you try to cook Tacos Al Pastor?

[@StreaminFreedom]

Lovin the channel, im curious on the salsa, you suggest 3 lbs of tomatoes but it looks like you only actually used 1lb when you blended. I want to try it with just 1. Am I right?

[@donnybrown7945]

Can you please make an oxtail or a turkey chop dish,thank you chef!

[@dcyork2703]

Donny Brown Mmmm ox tail 👌🏻

[@ryangriffithbass]

What kind of knife are you trimming the brisket with? Bonding or breaking? Or something else? Thanks!

[@MrTbsfan]

The 'ol Texas crutch

[@TheComputerCowboy]

Yo, what knife do you use for trimming fat and prepping your briskets?

[@rosasdiego5823]

Hello! Its necesary to keep smoking after wrap the brisket? Or just keep the heat? Thanks!

[@ianidas1656]

If I want my brisket to be pulled pork texture, should I be looking at cooking for longer or at a higher temp?

[@AdamS-nv5oo]

You should do barbacoa with beef cheeks next. Or any thing with beef cheeks

[@coreyolivier]

What kind of knife were you using to chop the brisket?

[@4funksakes]

Dang!

[@tabeyloccs8682]

Not sure what a micro green is and where did u get those thick mini tortillas lol

[@luphoxcastl]

The point of smoking a tough piece of meat, low and slow, is to render the fat and make it tender. The entire process essentially results in a lot of the internal liquid content to come out. Wouldn't most of the injection come out with it? I'm guessing there's no stall since there's no brisket point either, cause otherwise an injection would also increase internal water content which would increase the chances of a stall too. Just curious what the point of the injection was, when you could go with a dry rub alone and be potentially better off. (I usually avoid injections cause it's extra work and extra mess, and haven't noticed a difference in juiciness. Just want to hear your opinions and experiences. Maybe I might be doing something different.)

[@djamison9r]

Yum! I will make this once it warm ups... How would you reheat the brisket to make these for multiple meals?

[@Crazy3708]

David K best way is to add some beef broth to a pan and slowly bring the brisket up to temp. If you use an oven set it to 250 and cover it with the broth, on the smoker same thing. Always yields good results for me.

[@corylandmark6752]

+1 to what Justin said. Even better than purchased broth would be if you had leftover of those juices from the foil/cook process reserved. Use those to rehydrate slowly to recapture the flavors that you were incorporating in the original cook. I also rehydrate on a stove top with a lid, too, with decent results.