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
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. 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.
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 on a griddle over medium heat and add a serving of shredded Oaxaca cheese. 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.
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.
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.Print
- 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
- Use yellow mustard as a binder then season the packer brisket with salt, pepper and garlic powder.
- Insert MEATER Plus then smoke it at 250F for 6-8 hours using hickory wood
- Wrap the brisket in pink butcher paper once the bark is set at about 175° F and place it back on the smoker.
- 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
- While the brisket rests, put together your street corn and the Chipotle Lime Ranch
- Remove the brisket from the cooler and the butcher paper then slice it against the grain.
- Place corn tortillas on a griddle or in a skillet then add chopped brisket and some shredded oaxaca cheese.
- Once the cheese is all melted, top it with street corn and chipotle lime ranch
- Prep Time: 15 minutes
- Cook Time: 15 minutes