Kirbie's Cravings

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.
overhead photo of three Brisket Tacos with Red Cabbage SlawThis 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!
close-up of a Brisket Taco with Red Cabbage Slaw

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.
three Brisket Tacos with Red Cabbage Slaw on a wood board

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.
ingredients to make the BBQ beef

I prepped the brisket by rubbing it generously with Stubb’s Beef Spice Rub. Then into the smoker it went.
process photo showing how to season the beef

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!
photo of Brisket Tacos with Red Cabbage Slaw with chips and salsa on the side

Brisket Tacos with Red Cabbage Slaw

Servings: 8 tacos
Prep Time: 15 minutes
Total Time: 15 minutes
Course: Main Dishes
Cuisine: American
Smoked brisket tacos are a fun addition to your summer BBQ party. See the tips and instructions below the recipe card for cooking the brisket and use it to make these delicious tacos!


  • 2 lb flat cut brisket cooked (see tips below the recipe card)
  • 8 small flour tortillas warmed on an open flame

Red cabbage slaw

  • ¼ 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

Taco toppings

  • 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.


  • Nutrition estimate does not include the toppings.


Serving: 1taco, Calories: 358kcal, Carbohydrates: 29.9g, Protein: 24.6g, Fat: 15.3g, Saturated Fat: 3.5g, Sodium: 515.8mg, Fiber: 0.7g, Sugar: 3.3g, NET CARBS: 29g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

This is a sponsored post written by me on behalf of Stubb’s Legendary Bar-B- Q Sauce. All opinions are entirely my own.

Brisket Tacos with Red Cabbage Carrot Slaw

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4 comments on “Brisket Tacos with Red Cabbage Slaw”

  1. Mercy these are beyond heavenly!! I’m so glad I have some new ideas for that next smoked brisket I make!!

  2. We bought a smoker this spring too and we are having so much fun trying it out! Love all these tips on how to smoke the perfect brisket! These tacos are totally happening!

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