slow cooked beef brisket tacos.

Smoked pulled brisket tacos

smoker 8–10 hours · oven 6–7 hours

New Zealand beef brisket is made for low-and-slow cooking. Give it time and it rewards you with tender, pull-apart beef everyone will be lining up for.

Ingredients

• 1 Hellaby beef brisket
• 1 cup beef stock (oven method only)

BBQ rub

• 2 tbsp coarse salt
• 2 tbsp coarse black pepper
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp brown sugar
• 1 tsp ground cumin

To serve

• Tortillas, warmed
• Relish
• Pickles
• Slaw
• Sliced onion
• Grated cheese

Method

1. Mix the rub ingredients and rub generously all over the brisket.
2. Smoke at 120°C for 8 to 10 hours until the brisket is tender and pulls apart easily. Or, if you're using an oven, slow-cook at 140°C with the beef stock for 6 to 7 hours.
3. Rest the brisket for 30 to 45 minutes, then shred.
4. To build tacos, fill warm tortillas with the pulled brisket, then top with relish, pickles, slaw, sliced onion and grated cheese.