This Smoked Brisket Street Corn Tacos recipe will help you make one of the best taco Tuesday’s your whole family has ever had!

Low and slow smoked brisket combined with street corn and chipotle lime ranch – what’s not to love about this?

Smoked beef brisket is one of my favorite foods and it’s the best way to add amazing flavor to any dish! This recipe is also a great way to use up some leftover brisket. Trust me on this one, your taste buds will thank you later.

Ingredients you will need

Protein: Brisket smoked low and slow

Street Corn: Corn, red bell pepper, red onion, cilantro, jalapeño, garlic, lime juice, Cotija Cheese, chili powder, smoked paprika 

Chipotle Lime Ranch: Mayo, sour cream, chicken broth, apple cider vinegar, chipotle peppers in adobo sauce, lime juice, dried dill, garlic powder, onion powder, salt and pepper

Smoked brisket street corn taco ingredients
Photos from this recipe are from Brittany Scott (Instagram: @the_salted_bite)

How to make Smoked Brisket Street Corn Tacos

Smoking the brisket

Start off by trimming up your brisket. I like to place my brisket in the freeze for 90 minutes prior to trimming. This helps get clean cuts on the meat as you are trimming the brisket.

trimmed brisket

 I smoked this brisket low and slow with some Bold BBQ pellets from Bear Mountain.

Place the brisket on the smoker at 250° F for 8-10 hours depending on the size of your brisket. I like to spritz my brisket with beef broth every hour starting at hour three.

Once you can scrape the brisket and the bark does not come off, it’s time to wrap. I prefer to wrap it in pink butcher paper but aluminum foil also works great. Usually this occurs around an internal temperature of 165°-175° F. 

Place the brisket back on the smoker and let it cook for another few hours until it reaches an internal temperature between 200°- 205° F. You will know when it’s done by feel – your instant read thermometer should easily slide into the meat like butter. 

I let my brisket rest for 3 hours in my Titan by Arctic Zone Cooler. You can do a shorter rest, but longer the better as it allows the juices to redistribute throughout the meat. 

Slice the brisket against the grain after it’s done resting. I like to keep my flat and point pieces stored separately. You can use this up right away, or place brisket in vacuum sealed bags in the freezer for later. 

Making the Mexican Street Corn

Next, put together the Mexican Street Corn ahead of time and placing it in the fridge until it’s time to eat. This is one of my favorite recipes to make anytime I have a large crowd over on a hot summer day. It’s super easy to make and it’s always a hit when you serve it up with some tortilla chips.

Mexican street corn salad

Homemade ranch dressing

Make the homemade Chipotle Lime Ranch ahead of time by combining all of the ingredients in a food processor and blending it. Once fully combined, store it in a mason jar in the fridge until you are ready to serve.

This is good to store for a week and I always make sure to make a little extra. It’s great to use throughout the week and my entire family loves the flavor the chipotle peppers bring to the ranch.

Assemble the Smoked Brisket Street Corn Tacos

Once you have all of these steps above completed, it’s time to make some tacos! Place the corn tortillas in a large skillet or griddle over medium heat then add a serving of shredded Oaxaca cheese.

Optional: Oaxaca cheese melts great and adds a ton of flavor, but you can use any cheese you like. You can also use flour tortillas for this cook, but I prefer the texture and flavor of corn tortillas. 

Once the cheese is melted, add the leftover smoked brisket to the tortilla. Close all of them in half and cook them on the griddle for another 2-3 minutes until the cheese and brisket are combined.

Smoked brisket street corn tacos in a skillet

Now it’s time to serve the tacos. Open up the cheesy, smokey packed taco and add a generous serving of corn salad. This salad adds a crazy amount of flavor to the taco and also adds a great crunchy texture to each bite. 

Remove the Chipotle Lime Ranch from the fridge and drizzle it on top for the best brisket tacos you’ve ever had.

smoked brisket street corn taco

Some of my other favorite toppings to put on these brisket street tacos are: bbq sauce, avocado crema, queso fresco, Mexican crema, pico de Gallo or even some poblano peppers. 

Serve them up with your favorite tortilla chips, dive right in and see how much self control you have over these.

Love tacos as much as we do?

Be sure to try some of my other favorite taco recipes below!

Chimichurri Steak and Corn Tacos – Bright and flavorful, these have summer written all over them! Juicy grilled steak, charred corn topped with delicious chimichurri for the perfect bite!

Steak and Shrimp Chimichurri Tacos

Smoked Beef Birria Tacos – Birria tacos are hands down a top 3 when it comes to tacos. Meat that’s been smoked then braised to tender perfection. All held together in a corn tortilla with gooey cheese – there is no self control with these tacos.

Steak Street Corn Tacos – Grilled steak topped with Street Corn and Chipotle Lime Ranch for an absolute flavor explosion. These are flavor packed and super easy to make, even during a busy week!

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Smoked brisket street corn taco

Smoked Brisket Street Corn Tacos Recipe

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5 from 3 reviews

These smoked brisket street corn tacos are easily one of the best things you will eat this summer! They are packed with smokey, sweet and spicy flavors that will leave you craving this recipe on a weekly basis!

  • Total Time: 30 minutes
  • Yield: 810 tacos 1x


  • 2 pounds of smoked brisket
  • 8 yellow corn tortillas
  • 8 oz Shredded Oaxaca Cheese 

For the Street Corn

  • 4 ears of grilled corn
  • 1 diced bell pepper 
  • 1 diced jalapeno 
  • 3 cloves minced garlic 
  • ¼ diced red onion
  • 1 bunch of cilantro 
  • ½ cup Cotija cheese
  • 3 tbsp mayo
  • 1 tsp chili powder
  • 1 tsp salt

Chipotle Lime Ranch

  • ¾ cup sour cream
  • ½ cup mayo
  • ½ cup chicken broth
  • 1 tsp apple cider vinegar
  • 3 chipotle peppers in adobo sauce
  • 1 tsp dill
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp salt
  • Juice from 1 lime


  1. Use yellow mustard as a binder then season the packer brisket with salt, pepper and garlic powder.
  2. Insert MEATER Plus then smoke it at 250F for 6-8 hours using hickory wood
  3. Wrap the brisket in pink butcher paper once the bark is set at about 175° F and place it back on the smoker.
  4. Once it’s probe tender at about 205° F, remove it from the grill and place it in a cooler and let it rest for 1-3 hours – longer the better
  5. While the brisket rests, put together your street corn and the Chipotle Lime Ranch
  6. Remove the brisket from the cooler and the butcher paper then slice it against the grain.
  7. Place corn tortillas on a griddle or in a skillet then add chopped brisket and some shredded oaxaca cheese.
  8. Once the cheese is all melted, top it with street corn and chipotle lime ranch


  • You can serve the corn salad warm or cold.
  • Add extra chipotle peppers to the ranch for more spice.
  • Author: Nick Nesgoda
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes


  1. This was amazing! I saw this on instagram and immediately sent it to my husband. We made it a few days later. I could have eaten the street corn with a spoon on its own and been happy. My ranch was a tad liquidy but it packed so much flavor! It was even better the next day when we had more tacos. This was so rich and so filling it was honestly like nothing I’ve had before. 10/10 recommend!

  2. Jaiden Deming Reply

    This was the best taco recipe I’ve ever made, we don’t own a smoker so I tried my best with the crock pot and seasonings to replicate the flavors and it turned out so good. Can’t wait to get a smoker, this is the first thing I’m making!!!

  3. These were some of the best tacos I’ve ever had, the whole barbecue was obsessed with them. The street corn goes with the briskets so well I never thought of doing that. Topping it with the ranch dressing puts it over the top. Excellent recipe 100% recommend it.

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