The logical end to a season dedicated to perfecting the art of BBQ or smoked meat. A few slices of perfectly smoked oak, mesquite, or pecan brisket with a variety of accoutrements can provide a delicious meal. Make them fresh or with leftover slices. Serve it with Charro Beans, guacamole, or your choice of sides........it doesn't get any better. I had no fresh smoked brisket of my own for this so I chose 3/4 pound of very nice 'point' slices at Leakey BBQ. Delicious meats.
It is simple as this. Use either flour soft shells or corn hard shell tortillas, just make them large size. We fell in love with HEBs warm butter tortillas. You buy them freshly made and they are delicious, not dry at all. Keep sealed in bag till use then warm prior using a tortilla warmer and then place on plate. Select your best cuts of brisket slice, chop them if you wish, but if really tender leave them whole. Just make sure they're warm. Add 1-2 slices. Also add your choice of onions, tomatoes, sliced avocado, broccoli slaw, shredded cheeses, pico de gallo, cilantro, and peppers or anything else if you wish.
Topping these can be a personal challenge. I use a variety of Regular Taco Sauces, Cholula, Melinda's Green Sauce, or Southwest Crema. Drizzle it on according to your tastes and serve with whatever as long as it accompanied by a cold beer (doesn't help with the heat, but tastes good). My wife loves FETA Guacamole & chips. Let's redefine tacos!
"Brisket is one nasty cut of meat. It will fight you ferociously as you try to tame it. Once you do, though, it lays down like a cuddly puppy and rewards you with a big, delicious hug."
Danny Meyer
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