Brisket Tacos with Red Cabbage Slaw
Strips of smoked brisket topped with BBQ sauce, red cabbage carrot slaw, and cotija cheese. Brisket tacos are a fun addition to your summer BBQ party or for the Fourth of July.
This post is sponsored by Stubb’s Legendary Bar-B-Q Sauce.
I’ve been brainstorming ideas for our next BBQ party. We bought a smoker earlier this year because I have grand plans to do a smoked turkey later this year. We also have been using the smoker for wings, ribs and now brisket!
What I love about these brisket tacos is that you can set up a station and let your guests build their own tacos. You also can make the brisket ahead of time and then just warm it up before the party, so there isn’t the stress of same-day cooking or having to juggle watching over the grill and chatting with your friends.
Also, who doesn’t love tacos? Living in San Diego, I’m surrounded by tacos but I can’t get enough of them and I had so much fun making these.
This was my first time making my own brisket so I used a recipe provided by Stubb’s Legendary Bar-B-Q. I reviewed Stubb’s grandson and BBQ Expert Rocky Stubblefield’s tips and family secrets for cooking brisket from start to finish, where he discusses everything from prepping to slow cooking on the grill (tips provided at the end of this post). Rocky also has other recipes ideas you can use with your brisket which can be found on the Stubb’s website.
For the brisket, I chose a small 2 lb flat cut. If you plan on feeding more people, you’ll need a bigger one, but I wanted to start out with something small for my trial run.
I prepped the brisket by rubbing it generously with Stubb’s Beef Spice Rub. Then into the smoker it went.
When the brisket was finished and rested, I thinly sliced the brisket and then cut those slices into even smaller strips, to make for an easier taco filling. I topped the brisket strips in my tacos with Stubb’s Original Bar-B-Q Sauce, which is my favorite from the Stubb’s line.
As described on the Stubb’s website “Stubb’s signature sauce, is the real deal, the original. It’s tangy tomato, vinegar, molasses and black pepper are gonna treat you right no matter what kind of meat you’re firing up on the grill.” I especially love the boldness the black pepper adds to the sauce.
I have been using a variety of Stubb’s sauces and rubs for the last few years. I like that all Stubb’s products are free of high fructose corn syrup (the first or second ingredient in
most barbecue sauces) and contain no artificial flavors or colors from artificial sources.
I finished the tacos off with a little more BBQ sauce, fresh cilantro, some cojita cheese and fresh squeezed lime juice. I loved how these turned out!
Brisket Tacos with Red Cabbage Slaw
- 2 lb flat cut brisket, cooked (see tips below for cooking brisket) and sliced into thin, bite-sized strips
- 8 small flour tortillas, warmed on an open flame
Red cabbage slaw
- ¼ of a head of red cabbage, shredded
- 1 large carrot, peeled and shredded
- 3 tbsp olive oil
- ¼ cup apple cider vinegar
- ½ to 1 tbsp dijon mustard
- ½ to 1 tbsp honey
- Stubb’s Original Bar-B-Q Sauce
- Fresh cilantro
- Lime wedges
- Crumbled cotijia cheese
- To make the cabbage slaw, combine olive oil, vinegar, mustard and honey and whisk together. Taste and adjust as needed.
- In a large bowl, toss together cabbage and carrot. Drizzle with dressing. Toss and evenly coat the cabbage mixture with dressing. If desired, you can also use your hands to slightly massage the dressing into the cabbage which will help soften it. Let it stand in fridge for about 30 minutes to one hour. Halfway through, mix again so that the bottom portions of the slaw that are soaking in the dressing at the bottom get moved to the top, helping to ensure that everything gets evenly mixed.
- To build your taco, add some brisket to the center of your taco. Drizzle with BBQ sauce. Top with cabbage slaw. Add cilantro, cheese and a squeeze of fresh lemon juice.
All images and content are © Kirbie's Cravings.
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This is a sponsored post written by me on behalf of Stubb’s Legendary Bar-B- Q Sauce. All opinions are entirely my own.