Spicy Sweet Brisket Tacos

These tacos of spicy sweet chest have a smoked, tender chest and a creamy, creamy corn sauce, is obtained bold, spicy and barbecue flavor in every bite.

Tacos of spicy sweet chest

If you love the barbecue with a serious flavor, these spicy tacos of sweet chest are for you. This recipe takes the smoked chest and transforms it into a rich, smoky and slightly sweet taco filling with the right amount of heat. Instead of the traditional chest condiment, I am using my grill hey hey spicy sweet rubbing to create a tasty crust that perfectly completes the beef tent.

But that’s not all! These tacos are piled up with a creamy corn sauce that balances smoky fire with fresh and spicy flavors. Whether it’s Taco Night with family or a barbecue in the courtyard with friends, this recipe will surely become one of the favorites.

Brisetto for Tacos

For these Tacos, I am using a flat chest, which is thinner and cooking in a more uniform way than an entire package chest. This cut is perfect for cutting or cutting in bites ready for the Taco. If you are new to smoking my chest, I have detailed guides to help you:

If you want to bring your chest game to the next level, take a look The grid team. I have an entire pitmaster lesson in which I cover all from the choice of the right cut to maximize leftovers.

A plate of chest lying on a wooden cutting board while a hand sprayed a bottle of spicy sweet rubbing on it.

How long to smoke the flat chest

Smoking a chest apartment takes time, but it is worth waiting. The total cooking time is about 6-7 hours, divided into two phases:

First smoke (4-5 hours): The chest smokes discarded at 275 degrees F until it reaches an internal temperature of 165 degrees F. This is when that deep and tasty cortex develops.
According to smoke (1-2 hours): The chest is wrapped in butcher paper and continues to cook until it reaches about 202 degrees F. At this point, the meat should seem the softened butter when it is disdained with a thermometer.

If you don’t have a reliable thermometer Still, now it’s time to take one. It is the best way to ensure the perfectly cooked chest.

Cremosa corn sauce

The perfect dressing for these spicy chest tacos is my creamy corn sauce. It is fresh, a little spicy and has enough heat to keep things interesting. Here’s what you need:

2 ears Kernel of corn (peels and thirst removed)
½ cup cherry tomatoes (Quartered)
¼ cup Cotija cheese
¼ cup red onion (finely cut)
¼ cup mayonnaise
1 Jalapeño (sown and diced)
1 tablespoon Hey Grill Hey Fiesta Rub
2 tablespoons Cilando (chopped)
lime juice (to taste)

Hands that surround a flat chest in an aluminum sheet.

How to prepare spicy tacos sweet chest

Follow these simple steps so you can enjoy these chest tacos with the people you love:

Preheat the smoker. Lighting your smoker At 275 degrees F. I prefer oak wood for its bold flavor, but cherry wood will give your chest a rich and mahogany color.
Cut the chest. Use a sharp knife To remove most of the fat hood from the top and all the silver skin from the bottom. This helps to penetrate better and also allows cooking.
Season your chest. Generously cover the chest apartment with Hey Grill Hey spicy rubbing. This mixture brings together sweet, smoky and spicy elements that perfectly combine with beef.
Smoke the chest. Place the chest on the smoker, close the lid, then let it cook undisturbed for 4-5 hours. You will know that it is ready for the next step when the internal temperature reaches 165 degrees F and the cortex is well formed.
Wrap the chest. Remove the chest and wrap it strictly aluminum sheet Or a little butcher paper. This blocks the humidity while allowing the cortex to develop.
Continue smoking. Return the chest wrapped to the smoker and cook for another 1-2 hours until it reaches 202 degrees F. The meat should seem the softened butter when it is probed.
Rest the chest. Let the chest rest for at least 45 minutes (or up to an hour) to make the juices redistribute. This is the key to juicy tacos and tasty.
Assemble the tacos. Slice the breast against the wheat in ½ -inch slices, then cut into pieces. Upload your tortillas with chest, creamy corn sauce and a barbecue sauce hey grill hey hey hey texas. Enjoy!

A balacted hand holding a chest in position while the other hand cuts the chest with a knife.

Tips for the best chest tacos

These tacos are already a turning point, but I have some tips to bring them from fantastic to legendary.

Create your tortillas. If you want to go all in, I also have recipes for Tortillas and Tortillas of homemade corn for a completely homemade experience.
Prepared in advance. Prepare your condiments while the chest rests so you can assemble everything while still hot. For an extra touch, you can heat your tortillas in advance in a small sheet on your smoker.
Becomes creative with condiments. This creamy corn sauce is the perfect combination, but don’t be afraid to mix it. I have recipes for jalapeños sottaceto and red onions in brine if you want to add a nice spicy contrast to the rich breast.

Tacos of spicy sweet chest on a black surface sprinkled with cotija cheese and garnished with lime wedges.

Other Taco recipes

If you love these chest tacos, I have much more where they come from. Whether you are looking for beef, chicken or even fish taco recipes, I have hundreds of dishes for barbecue to explore. You can all find them here on the website or in the Hey Grill Hey app. For now, take a look at some of my most popular Taco recipes:

Tacos recipe of spicy sweet chest

Now it’s up to you to turn on the smoker and try these tacos of spicy sweet chest. When you do, make sure you leave a comment and a 5 -star evaluation to let me know how they went.

And don’t forget to tag @Heygrillhey So the entire community can glimpse your beauty of the barbecue. Make sure to follow me Instagram AND Facebookand sign up for mine YouTube channel So you never lose another new recipe or tip to help you become a barbecue hero in the courtyard.

Preheat the smoker. Set your smoker at 275 degrees F. I love using oak wood. You can also use Cherry in order to obtain that rich color in mahogany.
Cut the chest. Use a sharp knife to cut most of the fatty hood from the top of the chest and all the silver skin from the lower part of the chest.
Season your chest. Sprinkle the flat chest on all sides with a layer of spicy sweet rubbing.
Smoke the chest. Place the flat breast on the smoker, close the lid and cook for 4-5 hours or until the internal temperature of the meat reaches 165 degrees F.
Wrap the chest. Remove the apartment on a large sheet of butcher paper and wrap firmly, putting on while wrapping to make sure there are no large air pockets or pieces of chest exposed.
Continue smoking. It shows the cheered checked to the smoker, close the lid and continue smoking at 275 degrees F for about 1-2 hours or until the meat is very tender. The thermometer probe should slide inside and out like its softened butter and will probably read about 202 degrees F.
Rest the chest. Remove the smoked chest from the smoker to a pan and let it rest for at least 45 minutes or up to an hour.
Assemble the tacos. Slice the apartment against wheat into ½ -inch thick slices, then cut into ½ inch cubes. Add the chest to your tortillas, then sprinkle your favorite condiments, season with the Texas BBQ sauce and have fun!

Hey Grill Hey Picco Dolce Railment

Hey Grill Fiesta Rub

Hey Grill Hey Texas in barbecue sauce style

Nutritional information is calculated automatically, so they should be used only as approximation.