Smoked Brisket Tacos on the Pit Barrel Cooker

In this video we show you our take on classic brisket tacos. First, we separated the brisket point from the brisket flat. Then we seasoned the meat with SuckleBuster's 1836 and fajita rubs and Kosmo's Q Cow Cover Hot. This was a hot-and-fast cook so we only smoked the brisket for a few hours (160 internal) before we pulled it off of the smoker. Once out of the smoker, we cut the brisket flat in half and placed it in 2 separate pans. In the pans, we made a braising liquid with chicken broth and several other spices. We then cooked the brisket until it basically fell apart in the pan (~3-4 more hours). Finally, we assembled the tacos and enjoyed!
1836 beef rub - www.sucklebusters.com/bbq-rub...
Fajita seasoning - www.sucklebusters.com/bbq-rub...
Kosmo's Cow Cover Hot - kosmosq.com/cow-cover-hot-rub/
Pit Barrel Cooker - pitbarrelcooker.com/
Music credit:
Adventures by A Himitsu kzbin.info/door/gFw... Creative Commons - Attribution 3.0 Unported- CC BY 3.0 creativecommons.org/licenses/b... Music released by Argofox • A Himitsu - Adventures... Music provided by Audio Library • Adventures - A Himitsu...

[@BBQPITDOG]

Great tacos bud! Really like them with the PBC Brisket! That braise is the way to go for tenderness! Cool video!

[@freshhands5054]

Thank you! We will definitely try them again with some slight modifications!

[@me-William]

Looks good I'll have to try this.

[@freshhands5054]

Yea, it's not perfect, but we enjoyed it thoroughly!

[@me-William]

I thinking a carnita rub?

[@freshhands5054]

@@me-William That sounds pretty awesome. I am not sure why I didn't actually throw some of that in there!