Smoked Beef Brisket Taco

Instructions

Prepare the slaw

1. In a large mixing bowl, combine 1/3 cup mayo, 1/3 cup buttermilk, 2 tbsp red wine vinegar, 1 grated clove of garlic, 1/2 lime juice, and 1 tbsp of mikes hot honey.
2. Add in 1/2 head of thinly sliced cabbage, 2 grated carrots, 1/3 cup of chopped cilantro, 1 finely diced pickle, and 1 sliced poblano that has been charred.
3. Mix all the ingredients well.
4. Set aside in the refrigerator until ready to serve.
5. In a blender, combine 1/2 cup sour cream, 1/2 large avocado, 2 tbsp mayo, a small handful of parsley, 1 tsp garlic powder, 1/2 lime juice, and 1/4 cup buttermilk.
6. Blend all the ingredients until smooth.
7. Add salt and pepper to taste.
8. Add water to thin out the sauce, if necessary.
9. Transfer the sauce to a serving bowl and set aside until ready to use.

Prepare the brisket

1. Trim the brisket as desired.
2. Season the brisket with your favorite seasoning blend. Salt, pepper, lawrys, and garlic powder are a great combination to use.
3. Preheat your Z Grills smoker to the super smoke setting at 160F.
4. Place the seasoned brisket on the smoker and smoke for 3-4 hours.
5. Increase the temperature to 225F and continue smoking until the internal temperature of the brisket reaches 175F or above.
6. Wrap the brisket in butcher paper and place it back on the smoker at 250F until the internal temperature reaches about 205F.
7. Remove the brisket from the smoker and place it in an oven preheated to 145F.
8. Optionally, rest the brisket back on the grill on the keep warm setting.
9. Let the brisket rest for at least 4 hours or up to 10 hours for the best results.