BEST BBQ Beef Brisket Tacos

All tacos are delicious, of course! But there’s just something about beef tacos, especially at a tailgate! The sound and smell of a steak sizzling while fans fuel up to cheer on their favorite team just can’t be beat! Did you know that beef also reigns king as a top fan food? That’s right, 86 percent of social eaters agree that beef is good for social gatherings, and 89 percent of those consumers agree that beef is a pleasurable eating experience. Plus, this beef is soft and tender, and tastes delicious alone or when topped with all your favorite taco garnishes!

Perfect for tailgating – Tailgating is back! Fortunately, there are several ways to tailgate: at the stadium, at home throwing your own tailgating party, or a friend’s house when your team is at an away game. No matter where you plan to celebrate, be sure to make beef a part of your plans when it comes time to kickoff.

Great leftovers – This Beef Brisket makes excellent leftovers! (That is, if you have any!) Simply put it in an airtight container or Ziploc baggie if you are not at home for your tailgate. Be sure to add it to your cooler then transfer to your fridge when you get home. Eat BBQ Beef Brisket tacos all week long or put them in the freezer for later tailgates.

Tastes great with toppings – This Beef Brisket pairs well with the slaw I recommend you make alongside it, as well as salsa verde and non Dairy cheese, hot sauces, parve sour cream, tomatoes, lettuce, and pretty much anything and everything you like on your Beef Brisket tacos.


  • Beef Brisket —Purchase a good-looking piece of brisket or you could even use leftover brisket from another recipe (just top with slaw and do not re-cook).
  • Oil — I use olive oil but you could also use vegetable oil or canola.
  • Bbq Sauce —Any of your favorite barbecue sauces will work great here, although I prefer mine to be more on the traditional flavor side (nothing too crazy). You could also add a dash of beef broth too if you feel as though your sauce is too thick.
  • Water — Water straight from the tap is great.
  • Salsa Verde — I use jarred salsa verde, on the mild side, and then add heat later if desired.
  • Tortillas — You can use either flour tortillas or corn tortillas, whichever you prefer.
  • Brown Sugar —Light brown sugar or dark brown sugar are find in this recipe.
  • Smoked Paprika —Any brand of smoked paprika is good.
  • Garlic Powder —I use a store-brand of garlic powder but you can use whatever kind you like.
  • Onion Powder — The same goes for onion powder — any kind you have is great.
  • Salt and Cracked Black Pepper — Use any brand of salt and cracked black pepper that you have. If you only have finely ground black pepper, cut the measurement back to just a ¼ teaspoon for the pepper.
  • Unprepared Coleslaw — Find this bagged in the produce section of your grocery store.
  • Cilantro — Just a handful of cilantro leaves is good here.
  • Light Mayo —  I prefer light mayo but you could use regular mayo if that’s what you have. Any brand is fine.
  • Honey — Any kind of honey is great.
  • Lime Juice — Fresh-squeezed lime juice is preferred but you can also use it from a bottle if that’s what you have.


Here’s How You Make It


Prepare the Brisket

  1. Stir together the seasoning rub for the Beef Brisket and rub all over.
  2. Then, turn your pressure cooker on to “sear” and drizzle oil in the bottom of the pot. Add the Brisket, browning for about 3-4 minutes on all sides. Take it out of the pot.
  3. Add 1 cup of BBQ sauce and the water to the pot, then add the Brisket back in. Put the lid on and turn the vent to “sealed.” Pressure cook the Brisket on high or set the pressure cooker to “manual” for 45 minutes. Make the slaw while this cooks.
  4. Once the 45 minutes is up, vent the pressure cooker. When the float valve drops, you can take the lid off and take the Brisket out, putting it on top of a cutting board. Use a sharp knife to slice the beef against the grain (the key to really juicy, tender strips of steak!) into 1-inch pieces.


Making the Slaw

  1. Add the cilantro to the slaw in a medium bowl. In another bowl, stir together the mayo, honey, lime juice, salt, and pepper. Toss to combine. Taste and add more spices as you see fit. Cover and keep refrigerated until you’re ready to eat.


Assembling the Tacos

  1. Add Brisket to the tortillas, add slaw, more BBQ sauce, and some salsa verde or another salsa you like. Enjoy!



There are so many ways to top these Tex Mex tacos, but here are some of my favorites:

  • Salsa verde
  • Slaw or finely chopped lettuce
  • Black olives
  • Parve Sour cream
  • Guacamole
  • Hot sauce
  • Red pepper flakes
  • Picked jalapenos
  • Roasted corn
  • Black beans


Expert Tips

  • For more fun at your tailgate, have everyone in your group get creative and showcase their favorite ways to tailgate by bringing beef recipes they love and want to share. Have everyone vote, choose a winner, and be sure to give them an appropriate prize!
  • Add some flavor and texture to your tortillas by brushing them with a little bit of olive oil and crisping them up a bit around the edges in a skillet, over a grill, or open flame on the stove top.
  • To use a slow cooker, first brown the Brisket in a skillet over medium-high heat, then transfer to the slow cooker, cover, and cook on HIGH for 2-3 hours or low for 4-6 hours. (Once fully cooked, internal temperature should read 200 degrees.)


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