Mexican Brisket + The Best Taco Ever

[@LatinHawksMotorsport]

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!

[@kenmerrick1235]

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

[@danajaconi351]

Sweet! I am doing the same thing this weekend. Was hoping to see a related comment. Thanks for posting. 😊

[@davidhardin6560]

Same thing. 2 small chucks smoked on a weber 26" indirect. Definitely will be doing this again.

[@jordanbabcock9349]

Crazy. I'm seeing 5 pound chucks for $52 and 12-13 pound briskets for $70ish.

[@Nathanshafer-n6n]

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.

[@Editnamehere]

That’s great man.

[@frankgoodson4035]

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!!!

[@davidlange5911]

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!

[@walckt]

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!

[@dvsmike]

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!

[@MeatChurchBBQ]

Love it.

[@danielbarrett3434]

Yes, please Texas up California

[@Mizmark]

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)

[@jearantula8190]

The quesadilla is good too, until I used this method to make my own, and yeah it was fire 🔥🔥

[@delbridge11l]

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!

[@MeatChurchBBQ]

You are so welcome!

[@letsdomoregood]

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!!!

[@MeatChurchBBQ]

Sounds great!

[@letsdomoregood]

@@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!

[@MyWorld-gn7zt]

Haha Love it!

[@SnackPack913]

@@letsdomoregoodhow did it turn out?

[@letsdomoregood]

@@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!

[@jodyle3072]

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.

[@casdman200000]

Did you spray the brisket?

[@jodyle3072]

@@casdman200000 I must have missed that step. I was going between the KZbin video and your website recipe.

[@Ban8Chip]

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.

[@stevesmith9403]

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.

[@RonGraham-x7l]

Wonderful video, as always. Love the way you always explain what you are doing. I have every rub you make in my kitchen at all times, and use them all. You have made me and my friends happy so many weekends with what I have cooked from watching your videos! Now, the shirt at the end, AMAZING. Love me some Meat Church and some Biggie Smalls!

[@kurtchapman]

This recipe inspired me to try this with pork tenderloin I was already planning on cooking later that evening. I added crushed tomatoes and beer instead of beef stock. It was so freaking good! The pork tenderloin was not dry at all. My pregnant wife loved it! Keep up the inspiration Meat Church!

[@mattbernhard2971]

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!!!

[@mattbundy]

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!

[@MeatChurchBBQ]

I appreciate that feedback, Matt. Thank you for being here!

[@madeintx79]

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!

[@MeatChurchBBQ]

Hope you enjoy!!

[@CommonSense823]

I need to stop watching these videos when I'm already hungry. This looks sooooo good. Thanks for sharing Matt.

[@MeatChurchBBQ]

It's a problem for me too.

[@DJHotRod60]

Made this for Easter with the fam. First brisket I’ve ever made and it was delicious! Thanks for the great videos Matt 👍🏼

[@michaelritenour9849]

Just tried this over the weekend with your recipe for pickled red onions and jalapeños….. before family left the table this was requested for a family members birthday and again for memorial weekend! Excellent recipe! Compliments and max props to you and Don!

[@donaldfoster8590]

I made this today following your every move. AWESOME absolutely loved it. Was a major Memorial Day hit. Thanks for Sharon this recipe

[@JCosta04]

This dish was the star of our 4th of July BBQ by a long shot. Thank you Matt for helping make a brisket cook a little less intimidating and introducing me to this new staple for all our parties year round.

[@claudesmoote]

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😂

[@Dan-pp8oy]

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.

[@hoofhearted79]

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.

[@brianfogle9856]

Once again buddy you have giving me another way to try brisket. I will be trying this soon. Thank you for the video.

[@MeatChurchBBQ]

Hope you enjoy!

[@simonsrattanroom]

Meat Church drinking game ... every time Matt says "I grew up in the south", take a drink.

[@houstongregory6264]

Just took this recipe to my first ever BBQ competition this weekend changed one thing was the sauce used a homemade Chipotle and lime sauce and took home 3rd place with this taco in people's choice definitely made me smile glad I saw this video!!

[@DeneaceReel-fq8wp]

Gotta LOVE some pickled red onions!!! Super easy to make and makes every dish scrumptious.

[@beka4780]

Amazing! Matt, the best Man for American BBQ! Thank you for every Video! No one, is better than you! See you, Bernd

[@SirPartyRoc]

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.

[@MeatChurchBBQ]

Thanks Victor.

[@ericolson3028]

Served up these tacos at a small backyard BBQ. It received 14 thumbs up. Some of the best tacos we'd ever had. Thank you!

[@ryanmiller3835]

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.

[@MeatChurchBBQ]

That is awesome. Exact reason we tried brisket.

[@jeffpuffenbarger6800]

Awesome recipe Matt! Thanks to Don for begging you to make it. I'm definitely making this soon. My mouth was watering when you put that taco together. Keep the vids coming because you are the best BBQ guy out there!

[@MeatChurchBBQ]

I really appreciate that Jeff!!

[@MattX28025]

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!

[@russsauers]

Getting a new pit and this is on my list to try. Thank you for teaching time and temp, not a specific product. Keep making videos!!!

[@MeatChurchBBQ]

Thanks, will do!

[@Cleaner69]

My brisket game has been lacking and I needed a bit of a confidence booster. Made this yesterday and it was an overwhelming success! Absolutely delicious, everyone stuffed themselves.

[@luislunardelli]

Gostei muito deste modo do brisket

[@m.oberley64]

Trying this tomorrow. I live in Rota, Spain, so sourcing a good brisket is different. I went to a local butcher, explained what I wanted, and then got to watch him cut it from the carcass. I rubbed it with hot sauce, and seasoned it with your fajita seasoning, and it is in the fridge until the morning. I'll be cooking it on a BGE. Thanks for the inspiration. I truly enjoy your content.

[@casdman200000]

How did it turn out?

[@nac71]

Did this method on a chuck roast and a pork shoulder for taco night. It was amazing!!

[@Cookeg04]

Wow that looks amazing! Will definitely be making this and thanks for sharing the recipe!

[@douglasbattjes3991]

Think it's time to head to TX from cold Michigan, love the video's all of them, So easy and looks incredible 👍👍👍👍

[@MeatChurchBBQ]

Glad you like them!

[@codybassett1988]

Love this! I made the Mexican pulled pork and by far the best recipe ever. Can’t wait to make this. My pellet grill cools off around 12-13 hours of smoking. I think because the burn pot is full. When I pull a brisket now to wrap I guess I’ll have to empty the burn pot and heat the pit back up to temp. Until I get my offset!

[@MeatChurchBBQ]

Enjoy it. It's tasty!

[@jeffpeterson8522]

Wow! Gotta do this next time. Definitely thinking outside the box! Would go great with good Mexican beer as well.

[@MeatChurchBBQ]

100%

[@rudylopez1102]

Did this today, came out amazing! Used a different "Mexican" seasoning that I already had in my cupboard.

[@allenbateman3518]

After watching your initial video for the "Mexican Pulled Pork", it was such a hit at my house. I have done it so much, it's a staple here at the house... Matter of fact, I drove to the upstate of SC yesterday and took my sister & brother-in-law a few bags that I had in the freezer and they LOVED it! I have done this method on Ribs and it was great! No doubt I'm gonna do this recipe! Thanks for sharing!!

[@MeatChurchBBQ]

Great to hear!

[@martinklaus2203]

Love your Fajita rub.....one of my go to rubs....I add it to every other rub of yours that I use, especially on ribs...pork or beef. After watching this, I'm going to have to order more Fajita rub. Already have a bunch of Cholula at home....its also a staple.

[@MeatChurchBBQ]

Thanks Martin!

[@mattwaf]

Having some Friends over this weekend and Costco had a killer deal on briskets. I bought 3 one is definitely getting this cook. Thanks so much for all the vids, love you guys.

[@MeatChurchBBQ]

AWESOME!!! Keep me posted.

[@stevecox552]

OH HELL YEAH!!!!! I loved the pulled pork one that I did as per your recipe,,,, will have to try this one for sure!!!! Great job Matt

[@MeatChurchBBQ]

Hope you enjoy.

[@jasonhollinger9513]

Don’t know how I missed this. No matter, I’m definitely going to be doing this. So many different usages with it and that’s perfect for my family of 6 and our busy work schedules. Every year, as we get into November, I cook up and vac seal a lot of different bbq options with all the holiday traveling and the kids being out of school for the Thanksgiving and Christmas break times. So, this will become a part of my cooking options!

[@tonybarringer1771]

Yes sir! Another awesome video! This one is definitely on my to-do list soon! Thanks Matt.

[@MeatChurchBBQ]

Hope you enjoy it!

[@thebeardedmother1535]

Watching from Australia. Gotta say Yellow Bird sauces are phenomenal. Love the habanero over fried eggs. Great looking taco there too :)

[@MeatChurchBBQ]

Love it! I was suppose to be at Meatstock this week but had to pass.

[@dd.rhythm]

Just letting you know I did this cooking method and it was a banger. Leftovers were a bit salty though, tips? I stored the left over slices with a splash of au jus. Thank you for the videos and your sage advice, tips, and presentation. You're the man.

[@MeatChurchBBQ]

Awesome! hard to say why your leftover were salty. You can subdue that with stock next time.

[@rdmaynard57]

This looks absolutely amazing. My mouth watered the entire video!! Will definitely put this on my play list!!!

[@MeatChurchBBQ]

It's so good!

[@rdmaynard57]

@@MeatChurchBBQ I believe you. It looks fantastic

[@diegocortes0407]

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.

[@JH-ss9cs]

Excellent. Confidence building with all of your details. Looks delicious 😋

[@MeatChurchBBQ]

Good feedback. Thanks!

[@jddaniel481]

Another fantastic Meat Church recipe Matt! Thank you!! Smoked mine on my pellet smoker and it I thought the brisket was “OMG” good. My customers (my adult kids & my wife) liked it a lot too. LoL

[@adammclaughlin2020]

Wow, I had actually wondered if this could be done to a brisket as the mexican pulled pork is a huge hit at my house. I know how the next brisket will be prepared at my house. Thanks for the video Matt and a special thanks to Don for being brave enought to try what I wouldn't!

[@MeatChurchBBQ]

You bet!

[@mikepomeroy]

My family loved the mexican pulled pork in the past, so this will be the next venture. Already have the brisket in the freezer from Snake River. I love this part of the video: "Full disclosure, I've never done this before." Cut to: "I've already been smoking a brisket all day that I've prepared like this..." :-) Great work as always Matt!

[@srock-un9ju]

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!

[@joshhunt_griddlin]

You know I’m all over this! Can’t freaking wait! Happening this weekend!

[@MeatChurchBBQ]

My man!!!!!

[@petevara3550]

Thanks Matt, Don deserves a raise. He won’t be mad at that.

[@Johneekay]

My first brisket I used my dry rub that I use for my pulled pork. I found it on the internet a few years ago so it's not something I came up with. I baked it in the oven. It turned out really good. I'm going to try this. I think it will kick it up a notch ! Thanks Matt.

[@MeatChurchBBQ]

Sounds great!

[@619bowhunter]

Your the man Matt! Thanks for another great video and recipe. Can’t wait to make it!

[@MeatChurchBBQ]

You bet!

[@jasongiordano907]

Oh hell yea!!! I love doing the Mexican pulled pork and the family loves it! This is definitely next! Looks like a total winner! Thanks Matt!!

[@MeatChurchBBQ]

Hope you enjoy!

[@SinisterMD]

I don't think about chopping up a whole brisket like that but we love doing pulled pork for all sorts of things so this makes a ton of sense. Will be making both this and the Mexican pulled pork soon. Thanks for the recipes Matt.

[@bigjt37]

Thanks for the encouragement for us to do it it too, like you do. It looked phenomenal. I hope to do one myself and try it out in the near future. 🌮

[@MeatChurchBBQ]

Go for it!

[@jamesclee1722]

BBQ is work and it cuts down on some of the fat helps me relax so it is helpful on a diet and could help me live longer. Love the videos you post keep up the good work

[@MeatChurchBBQ]

Thanks bud.

[@robbronson713]

Hell yeah!! From Michigan here and just came back from your store with some rubs and a fresh rosewood board that will probably now get broken in with this recipe 😁

[@MeatChurchBBQ]

LOVE IT. Thanks Rob!

[@lx2nv]

Love this!! Been slathering pork in hot sauce as a binder for a while, never tried beef. That Biggie short is fire man!! Musta been March 9th when you filmed this.

[@sbdc83]

Just had this today and it was incredible. Honestly best brisket I’ve ever had.

[@tadcock63]

Looks amazing. I'm going to try this on a Pork Butt this weekend. Thanks for the Sermon! : )

[@MeatChurchBBQ]

Welcome!

[@kurtniederstadt97]

Another great video Matt, that looked amazing, i hope to get up your way this year and checkout your store and talk smoked proteins with you.

[@walterkopriva9735]

The pork was great at cooking class but definitely will be trying this as well. Thanks for experimenting!

[@MeatChurchBBQ]

Hope you enjoy, Walter!

[@pkfbook8807]

Just made this and the Mexican pork for the firehouse on my cook day. The crew wore it out! They liked both but finished off the brisket. Easy cook!

[@fourpressmedia2674]

Just pulled a brisket out to thaw for the weekend. I love the mexican pulled pork so I'm ready to give this a try. 👍

[@MeatChurchBBQ]

Perfect plan.

[@mike28caveman28]

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.

[@MeatChurchBBQ]

Love that feedback, Mike!

[@robertjohnson7926]

where do you get the disposable cutting boards, Thanks for the video

[@josiahlomas2111]

In a over night brisket....do you use a water pan.. over night....thanks In advance

[@cnwilliams59]

Great video! I usually add a little Tajin to Meat Church Holy Cow when I do a brisket anyway. I will have to try the Meat Church Fajita instead. Sure it will come out great!

[@MeatChurchBBQ]

BAM!

[@chrismccann5077]

i keep watching this video.awsome you rock

[@MeatChurchBBQ]

Thanks Chris!!

[@PSSKDerby]

Great video Matt! I am so going to try this very soon. That looks amazing

[@MeatChurchBBQ]

Hope you enjoy it!

[@rancholaterminal]

This is an awesome recipe!! Just did my first brisket this weekend… couple hiccups… but we got er done!! Thanks for the awesome content!!!

[@MeatChurchBBQ]

You are welcome!

[@rubengaleano9180]

Looks great brother, will definitely have to try it. 😋

[@chrisconnolly4603]

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?

[@AMMOBBQ]

Love me some brisket tacos and this one doesn't look it would disappoint. Great Job!

[@MeatChurchBBQ]

TY!

[@kennylakits4093]

Another Home run! I have become one of your many fans! Love the seasoning's and the recipes.......All our guests buy them after the required flight taste tests of the many I have and use. One improvement I would love to see on your recipe web page is a "print button" or pdf file to print. Again Thx to you and your team for all the effort. You have made me a rock star here in Nashville when It comes to cooking!

[@MeatChurchBBQ]

Hey Kenny! Our recipes are not very print friendly. We did make some improvements recently. On my list to work on!

[@Texanm28]

Awesome recipe! Everyone loved it!

[@TrulyUnfortunate]

Damn!!! You just had to pull out the Big Red!! That always brings back my childhood out on the boat at Lake LBJ.

[@MeatChurchBBQ]

Yes!!!! A Texas BBQ staple.

[@mckaelstapel3344]

I did this same thing on a chuck roast after watching the pulled pork version and it was amazing as well!

[@MeatChurchBBQ]

Perfect. I should have mentioned a chuck would be a cheaper option.

[@russtygee]

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.

[@MeatChurchBBQ]

Quesadillas sound like a good idea. I have leftovers!

[@WADYNASTY77]

It looks absolutely delicious!!!!! Have you ever tried to put anything inside a (Puerto Rican) pastelillo it’s the equivalent to an empanada. I’d love to watch!!

[@bhig959]

Hey Matt, been watching awhile now! Just got around to doing the pickled onions and I gotta say 'I ain't mad at ya!' Gonna be a staple in my fridge from now on! This Canadian can't wait to get down to the Church! Cheers!

[@benne017]

I can’t believe I beat you to it. I made the Mexican pork a year ago and quickly tried this. I made this months ago and it’s now a staple at home.

[@MeatChurchBBQ]

NICE!!!!! Thanks for the feedback Jason.

[@BBQFriend]

This looks pretty epic! I love the beef rib tacos so we will definitely be trying this one out soon

[@MeatChurchBBQ]

YESSIR!

[@bozookaBo]

Hey matt a friend recommended one of your seasonings and really digged it. Btw we live like a min from downtown hachie over on the hill top. Perhaps we'll run into you at HEB one day lol love your content

[@arcphysio]

Just did this Mexican brisket on the weekend and it was a big hit!! Going to try the pellets you recommended next time as I used a viens this time. Love your videos!!

[@johndaly6291]

My daughter watched this video with us and requested beef tacos every day after. She has never had beef tacos before but asked daily. Made these yesterday and she killed ‘em (so did the rest of us). Thank you for this recipe. It will be a staple for us going forward. And you are right that the pickled jalapeños make it next level. Thank you!

[@MeatChurchBBQ]

AWESOME!!!

[@michaelritchie7699]

Used your method this past weekend for Mexican pulled pork, best carnitas tacos no competition

[@itfitz]

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.