Was going to do pulled pork shoulder tacos for a surprise bday dinner tomorrow. Surprise was on me. Local SAMs had no pork shoulder. Got a brisket instead. Thinking chopped but what spices etc for chopped tacos???
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Plan backfired. Need help.
- Thread starter bigfurmn
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golfpro2301
Smoking Fanatic
Essentially want to make a barbacoa. Garlic, chipotle,cumin,pepper,salt,paparika,chile powder,etc
Combination of those mixed together in right amounts would be good.
previously I have cut a brisket up into 1.5” strips seasoned with the above and smoked at very low temperature until had decent color. Then into crock pot with adobo chiles, apple cider vinegar and beef broth. Once it can shred its done and makes for great barbacoa tacos. If I do it again I will do inly flat and keep point on smoker for burnt end tacos
Combination of those mixed together in right amounts would be good.
previously I have cut a brisket up into 1.5” strips seasoned with the above and smoked at very low temperature until had decent color. Then into crock pot with adobo chiles, apple cider vinegar and beef broth. Once it can shred its done and makes for great barbacoa tacos. If I do it again I will do inly flat and keep point on smoker for burnt end tacos
Should also mention hadn't planned on beef. Spices are not plentiful. Need kinda extra simple.
golfpro2301
Smoking Fanatic
Salt pepper onion and garlic. All you need
That's what I'm thinking. Maybe some light taco seasoning.
Shred, don't chop for authentic central american tacos.
If you have generic taco seasoning you can add after the cook to flavor up to your taste level.
If you have generic taco seasoning you can add after the cook to flavor up to your taste level.
I’d dice up up some raw onion and cilantro to mix in with the shred or cubbed beef. Some lime would help too. I’d also recommend if you want some heat and you can get a can of chipotle in adobo sauce to mix a few diced chipotles with the adobo sauce in. Again, lime helps there too.
Salt, pepper, garlic, Chile powder
I always add the seasoning after it's smoked / cooked , as suggested in post 7 .
Shred it up and put it in a skillet with a little water and season to taste . I have a couple different taco seasonings in shakers . Works great for this .
Shred it up and put it in a skillet with a little water and season to taste . I have a couple different taco seasonings in shakers . Works great for this .
As long as you SPOG you can add anything after the fact but really only taco toppings are needed.
Eating a million brisket tacos in my life, all you honestly need is some salsa and/or pico and some lime to squeeze and your brisket tacos will be amazing!
Just ensure you nail your brisket and if you want a good shred or chop then start cutting into it after it comes off and you can handle it without burning your hands. IT will come apart for you easily at that point being so hot.
I hope all of this helps! :)
Ok so the backfire continues to backfire. Now it sounds like due to the weather around minneapolis, the party is going to be cancelled. Now i guess im having brisket for two for dinner.
Oh no . Well it probably wasn't any good anyway. Send me samples and I'll let you know how it turned out 
But seriously vacuum sealer is your friend!
But seriously vacuum sealer is your friend!
Thinking cook again next week for the rescheduled party. I just did some SPG when cooking so options are endless. My family thinks we should take care of this tomorrow. I tend to agree. Side note: it did finish at the exact time i wanted it to for the party. I mean come on... that never happens.
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Im sending out a Huskey (dog not woman) with some brisket for you. Should be there, eventually.Oh no . Well it probably wasn't any good anyway. Send me samples and I'll let you know how it turned out
But seriously vacuum sealer is your friend!
If you have a vac sealer you can always vac seal and freeze it will come out awesome once defrosted and reheated. I do it all the time.
OR, you just eat it and make another one again later and use this as your practice run :D
Finally, plan to finish 4 hours early and you will usually be on time. If you finish 4 hours early, tightly double wrap in foil the tightly wrap on 3 bath towels and set on the table and it will be steaming hot 5 hours later. If you don't finish 4 hours early... you have more time to finish before the party :)
OR, you just eat it and make another one again later and use this as your practice run :D
Finally, plan to finish 4 hours early and you will usually be on time. If you finish 4 hours early, tightly double wrap in foil the tightly wrap on 3 bath towels and set on the table and it will be steaming hot 5 hours later. If you don't finish 4 hours early... you have more time to finish before the party :)
I vote for finishing it off ASAP!
Pretty sure it will get finished by tomorrow!
If not…..Chile!!!!!!!!
Planning to reheat today, smoker or oven, and hopefully by this afternoon we can get out of the driveway and neighborhood. Looks to be about 18 inches out there.
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