Hello friends! I hope everyone had a nice St. Patty’s Day yesterday. Typically every year I make a traditional corned beef and cabbage dinner. I took a more non-traditional route this year and made a brisket instead. I cooked the brisket on my Traeger Grill for 24 hours! Over night, the temperature was set to 200 degrees and increased to 225 degrees the next day. The brisket came out very juicy and tender!! Since I’m a huge taco fan I had to create a unique brisket taco. I mixed some pieces of brisket in bbq sauce, added coleslaw, crunchy frizzled onions, Hellmann’s Creamy Sriracha sauce and garnished it with cilantro. I guess you could say these tacos were a fusion of Mexican, Irish and bbq.
St. Patrick’s Day Tacos
3 pound brisket
6-8 Soft tortilla shells
Small container coleslaw (store bought or homemade)
Small container frizzled onions
1-2 teaspoons Hellmann’s Creamy Sriracha Sauce
1-2 teaspoons Cilantro leaves (garnish)
1-2 tablespoons bbq sauce (use your favorite one)
Before cooking the brisket for 24 hours, I seasoned it very generously. I used my favorite brisket seasoning. Feel free to use your favorite seasoning as well. Once the brisket is seasoned, wrap well with bbq paper. As I mentioned in the beginning of this post, my Traeger Grill was set to 200 degrees overnight. The next day the temperature was increased to 225 degrees. There was a probe placed in the brisket and that was set to 200 degrees. Once your brisket is thoroughly cooked, take it out of bbq paper. Cut up brisket into small pieces and add bbq sauce. Mix brisket until it is completely coated in bbq sauce. When I assembled my tacos I added the brisket on the bottom of the tortilla shell. Afterwards, I added coleslaw, creamy sriracha sauce, frizzled onions and garnished with cilantro leaves. **Note for the brisket once it is done cooking it’s important for it to rest. Enjoy!!