Listening Room Café's Brisket Tacos

May 11, 2018

Kory Cheshier

The Listening Room recommends using a large cut of meat which is more tender and provides leftovers!

Ingredients

3 poundsbrisket

CB’s Dry Rub or your favorite meat rub CB’s BBQ Sauce or your favorite

1large cabbage

1carrot

¼red onion

1 cupDuke’s Real Mayonnaise

2 teaspoonssugar

1 teaspooncelery seeds

½ teaspoondill weed

2 tablespoonsapple cider vinegar

½ teaspoon eachonion and garlic powder

1 teaspoonchopped parsley

1 tablespoonkosher salt

2 tablespoonscracked black pepper

Flour Tortillas

Jalapenos (optional)

Preparation

1. To smoke brisket, set up your smoker with a combination of cherry and hickory wood at a temperature of 225 degrees. Rub brisket with a generous amount of Dry Rub 12 -24 hours ahead of cooking. Chill. Remove prepared brisket from refrigerator and let stand for two hours. Place brisket on smoker and slow smoke for approximately 1.5 hours per 1 pound ( a 10 pound brisket will take you 15 hours to cook) or until it reaches an internal temperature of 190 degrees. Remove from smoker; allow to rest 30 minutes. Slice or shred across the grain.

2. To prepare the Coleslaw, shred the cabbage into a large bowl. In the same bowl, shred the carrot and julienne the red onion. In a separate bowl, combine mayonnaise, sugar, celery seeds, dill, vinegar, onion powder, garlic powder, parsley, salt and pepper. Whisk well. Combine mayonnaise mixture with cabbage mixture, stirring well. Chill one hour.