Smoked Brisket Tacos with Al Pastor Drizzle

Low and slow. High reward. Full flavor.
Smoked Brisket Tacos with Al Pastor Drizzle
Smoked brisket meets saucy street taco vibes in this long-weekend stunner. We seasoned the meat with guajillo chile and cumin, let it ride low and slow in the smoker, then stacked it into warm tortillas with creamy avocado, crumbled Mexican cheese, quick-pickled onions, and a final flourish of Howl at the Spoon’s Al Pastor Sauce. It’s backyard magic—tongs optional.
Ingredients:
- 2–3 lbs brisket
- 1 tsp ground guajillo chile (or substitute ancho)
- 1 tsp ground cumin
- Salt, pepper, olive oil
- Small corn or flour tortillas
- 1 ripe avocado, sliced
- Crumbled queso fresco or cotija cheese
- 1 pouch of Howl at the Spoon Al Pastor Sauce
Quick Pickled Red Onions:
- 1 small red onion, thinly sliced
- 1/2 cup white vinegar
- 1/2 cup hot water
- 1 tsp sugar
- 1/2 tsp salt
Instructions:
- Rub brisket with olive oil, guajillo, cumin, salt, and pepper. Let sit while the smoker preheats to 225°F.
- Smoke the brisket low and slow for 6–8 hours or until tender. (Or use a slow cooker if you're indoors.)
- To make pickled onions: combine vinegar, hot water, sugar, and salt in a jar. Add red onions, shake, and chill for 30 minutes or more.
- When brisket is done, slice or shred it and layer into warmed tortillas with avocado, pickled onion, and cheese.
- Drizzle Al Pastor sauce right over the top. Go heavy. It’s a holiday.
Flavor tip: Extra Al Pastor makes a killer drizzle for grilled corn, too. Don’t sleep on it.