Recipe: smoked brisket tacos with hoisin bbq sauce, pickled red onion and slaw - streetfoodblvd

Ingredients

• boneless beef brisket, flat cut (2 1/2 to 3 1/2 lbs)
• RUB
• 2 cups light brown sugar
• 1 cup chili powder
• 1/4 cup paprika
• 1/2 cup kosher salt
• 1/2 cup medium ground black pepper
• 1/4 cup finely ground dark roast coffee
• PICKLED RED ONION SLAW
• 1 cup cider vinegar
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon pepper
• 1 tablespoon mustard powder
• 1 tablespoon onion powder
• 4 cups oil
• a head of green cabbage, shredded
• SAUCE
• 2 cups ketchup
• 2 cups hoisin sauce
• 1/2 cup brown sugar
• 1/2 cup Siracha sauce
• 2 tablespoons yellow mustard
• 2 tablespoons apple cider vinegar
• 1 teaspoon Salt & Pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• TOPPINGS
• 1 onion, thinly sliced
• 1/4 cup cider
• 1/4 cup distilled vinegar
• 1/2 cup water
• 2 tablespoons salt
• 2 tablespoons sugar
• 3 shots hot sauce

Directions

To Prepare the Brisket: Rub brisket (see Coffee Rub recipe) and wrap in plastic. Let marinate for 12-24 hours.

Preheat oven to 275.. Remove from plastic and place in a baking dish and cover with aluminum foil.
Bake until brisket has reached 190 degrees. You can also use a smoker if you have one available. Bring smoker up to about 250 degrees and cook as directed.

While meat is marinating and cooking, prepare the pickled red onion, BBQ sauce, and slaw.

Once meat is finished, and cooled enough to handle, slice into thin pieces. Heat tortillas in a skillet for a few seconds each side. Put together tacos! A little brisket, slaw a few pickled red onions and a sprinkle of cilantro.

For the Pickled Red Onion: Combine ingredients and let sit for 12-24 hours before eating. They get better with time.

Combine all ingredients and simmer for 1-2 hours stirring frequently allowing sugars and spices to combine and reduce.

For the Slaw: Lightly dress a head of shredded green cabbage and let sit for 20-30 minutes.