Traeger Pellet Grill Smoked Brisket Tacos
Brisket belongs in a taco. Smoke a 6 to 8 lb flat on a Traeger with post oak or hickory pellets and finish with salsa roja and slaw.
- Prep
- 30 min
- Cook
- 10 hr
- Yield
- 10 servings
- Per serving
- 480 cal, 26 g carbs
Ingredients
- 6 lbs brisket flat
- 3 tbsp kosher salt and coarse pepper rub, 1:1
- 1 tbsp smoked paprika
- 20 flour or corn tortillas
- 2 cups cabbage slaw with lime
- Salsa roja, queso fresco, diced onion
Instructions
- Preheat the Traeger to 225°F.
- Season the brisket and smoke 5 hours until the internal temp reaches 165°F.
- Wrap in butcher paper and raise to 275°F.
- Cook to 203°F internal, about 4 more hours.
- Rest 1 hour, chop and serve on warm tortillas.
FAQ
Which pellets?
Post oak, hickory or a competition blend.
How long to rest?
At least 1 hour wrapped in a towel inside a cooler.
