Grilled Brisket Tacos

1. Remove the brisket from the packaging. Trim the fat cap to about 1/4 inch. Discard the trimmed fat. In a small bowl, combine the smoked paprika, chile powder, garlic powder, onion powder, salt and black pepper. Rub the seasoning mixture evenly over the brisket. Refrigerate for several hours or overnight to marinate. Remove from the refrigerator 1 hour before cooking.
2. Clean the grill grates. Preheat the grill on high with the lid closed for 5 minutes. Place the brisket on the grill, fat-side up. Sear for 5 minutes. Flip the meat, and sear the other side for 5 minutes.
3. If using a multi-burner gas grill, turn off the burners on one side. Reduce the remaining burners to low. Place the brisket over the indirect heat side of the grill. Close the lid. Maintain a grill temperature of about 325° F, adjusting the heat as needed.
4. Cook until the brisket reaches an internal temperature of 180° F (about 35 to 40 minutes per pound). Reduce the grill temperature to 250° F. Continue cooking until the brisket reaches an internal temperature of 200° F and is tender.
5. Remove the brisket from the grill. Wrap tightly in foil. Let rest for 1 hour before slicing thinly against the grain. Serve in charred flour tortillas with your favorite taco toppings and condiments.
   
   

   Remove the brisket from the packaging. Trim the fat cap to about 1/4 inch. Discard the trimmed fat. In a small bowl, combine the smoked paprika, chile powder, garlic powder, onion powder, salt and black pepper. Rub the seasoning mixture evenly over the brisket. Refrigerate for several hours or overnight to marinate. Remove from the refrigerator 1 hour before cooking.

    

   Clean the grill grates. Preheat the grill on high with the lid closed for 5 minutes. Place the brisket on the grill, fat-side up. Sear for 5 minutes. Flip the meat, and sear the other side for 5 minutes.

    

   If using a multi-burner gas grill, turn off the burners on one side. Reduce the remaining burners to low. Place the brisket over the indirect heat side of the grill. Close the lid. Maintain a grill temperature of about 325° F, adjusting the heat as needed.

    

   Cook until the brisket reaches an internal temperature of 180° F (about 35 to 40 minutes per pound). Reduce the grill temperature to 250° F. Continue cooking until the brisket reaches an internal temperature of 200° F and is tender.

    

   Remove the brisket from the grill. Wrap tightly in foil. Let rest for 1 hour before slicing thinly against the grain.

    

   Serve in charred flour tortillas with your favorite taco toppings and condiments.

    

   Toppings shown in photo: pickled red onions, pico de gallo, Cotija cheese, sliced jalapeños and barbecue sauce

    pickled red onions, pico de gallo, Cotija cheese, sliced jalapeños and barbecue sauce

Per Serving (4 oz, grilled brisket only): Calories: 280, Fat: 17 g (7 g Saturated Fat), Cholesterol: 95 mg, Sodium: 450 mg, Carbohydrates: 0 g, Fiber: 0 g, Protein: 30 g.