Mexican Brisket + The Best Taco Ever

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 KZbin 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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Welcome to the official Meat Church BBQ KZbin channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
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[@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!!!

[@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!!!

[@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!

[@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!

[@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.

[@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.

[@DeneaceReel-fq8wp]

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

[@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!

[@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.

[@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.

[@simonsrattanroom]

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

[@joehinojosa6322]

When you wrap add a small bottle of Italian dressing and some chopped peppers (Anaheim, poblano, or jalapeno) and white onion. When its done shred the meat then blend the veggies, add some of the drippings to thin it out, and add it back to the meat.

[@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?

[@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!

[@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!

[@TheBarbecueChannel_UK]

That sounds amazing! Do you slow smoke the brisket first? Then over the fire?

[@oakcliffpride]

Thanks for sharing your recipe I am Mexican and i gave your recipe a a shot it was great my wife made a tomatillo and chile de árbol salsa along with guacamole 🥑 , pico de gallo these were awesome

[@petevara3550]

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

[@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.

[@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.

[@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!

[@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.

[@nac71]

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

[@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!

[@TomFeriancek]

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

[@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!!

[@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.

[@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.

[@beka4780]

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

[@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.

[@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!

[@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.

[@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!

[@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!

[@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)

[@jeranchthedad]

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

[@johnguy3011]

guys I love the way the man Cooks food it's amazing

[@MeatChurchBBQ]

the man thanks 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.

[@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!

[@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!

[@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.

[@DJHotRod60]

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

[@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!

[@davidgilbert9760]

When I do a brisket for tacos I submerge the brisket in meat church fajita seasoning, cilantro, and orange juice for 5 days. One of family and friends favorite things I make. I inject it with the seasoning and orange juice mixture.

[@MeatChurchBBQ]

Killer feedback!

[@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!

[@a.rivera6646]

I’ve made the Mexican pulled pork twice already, my fav!!!

[@donaldfoster8590]

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

[@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!!

[@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!

[@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.

[@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!!

[@Texanm28]

Awesome recipe! Everyone loved it!

[@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

[@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!

[@Glamis4Life08]

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.

[@ryanmcguire1065]

I did this recipe with a picahna and it came out awesome some of the best tacos I’ve ever eaten

[@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.

[@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!

[@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!

[@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!

[@pacovaz7554]

Love it. I will give it a try.

[@MeatChurchBBQ]

Enjoy!

[@lorenoconnor5789]

I put the fat in a foil pan and smoked it under the brisket and caught most of the drippings. I also put the trimmed lean meat in the pan and it was an excellent snack during the rest.

[@driroofs]

Tried it yesterday ( used Franks hot sauce ) and your smoked salsa recipe ( incredible) thanks

[@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.

[@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!

[@rudylopez1102]

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

[@luislunardelli]

Gostei muito deste modo do brisket

[@chrismccann5077]

i keep watching this video.awsome you rock

[@MeatChurchBBQ]

Thanks Chris!!

[@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!

[@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!

[@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.

[@earlcavenaugh6459]

That looks fantastic Matt.

[@MeatChurchBBQ]

Thanks!

[@pagey-71]

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.

[@fly1327]

Now a brisket makes sense, cooking for just my wife and me. Vacuum seal into the freezer in smallish portions and I've got TexMex for many meals like I've been doing with pulled pork forever. Thanks!

[@MeatChurchBBQ]

YES!

[@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!!!

[@chrismiller100]

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.

[@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😂

[@view23015]

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

[@sbdc83]

Holy cow + fajita didn’t make it too salty?

[@jasonhollinger9513]

This looks amazing! By the way, I passed through town yesterday and stopped by your BBQ supply shop. I introduced my daughter and her boyfriend into the world of Meat Church. They noticed a lot of things, but they enjoyed the name of your seasonings...none more than the Deez Nuts seasoning...lol. Nothing like the Pastors kid laughing at the Deez Nuts seasonings. Lol. But anyways, loved stopping by the shop again and I will be trying this recipe. Like you said, I think it would be great in enchiladas or even on nachos. Keep up the good work man!

[@MeatChurchBBQ]

Jason, I love this! Thank you so so so much! -Matt

[@JohnChilds66]

Another great video! Thanks Matt!

[@MeatChurchBBQ]

Glad you enjoyed it!

[@rubengaleano9180]

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

[@michaelritchie7699]

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

[@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.

[@sbdc83]

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

[@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!!

[@turtlemouth9929]

Making this recipe today...brisket is on the pellet grill right now...can't wait to chow on these tacos.

[@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.

[@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!

[@AMMOBBQ]

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

[@MeatChurchBBQ]

TY!

[@davebertolo5444]

Wow that looks amazing!!!!!

[@MeatChurchBBQ]

So good!

[@walterkopriva9735]

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

[@MeatChurchBBQ]

Hope you enjoy, Walter!

[@annamouton1342]

Great show Love yo u r cooking methods

[@MeatChurchBBQ]

Thanks for watching!

[@tonybarringer1771]

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

[@MeatChurchBBQ]

Hope you enjoy it!

[@johnlebzelter4208]

Cholula Hot sauce is all I use!! Original is always in my fridge, but some of the other flavors are good too.

[@Cookeg04]

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

[@TheICEBOX32]

I did 2 of these Sunday and man did they turn out awesome!

[@MeatChurchBBQ]

AWESOME feedback!

[@jordanhendricks442]

Everytime I fire up the pit a Mexican pork butt goes on with whatever else I'm cookin. It gets vacuum sealed an put in the freezer for whenever and whatever. I'm sure now this will be no different. Absolutely love the recipe.

[@MeatChurchBBQ]

Love this!!!!

[@jeffpeterson8522]

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

[@MeatChurchBBQ]

100%

[@dewaynegarrett8382]

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.

[@jernigan007]

I love those Yellowbird sauces. Good flavors, nice price.

[@MeatChurchBBQ]

So good

[@justing.5496]

That looks great on so many things!!

[@MeatChurchBBQ]

Agreed. So many possibilities.