Smoked Jerk Brisket Tacos

Smoked Jerk Brisket Tacos
Smoked Jerk Brisket Tacos
Serves 8
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Ingredients
  1. 8 cups hickory wood chips, soaked in warm water for at least 30 minutes
  2. ¾ cup golden Jamaica rum*
  3. ¼ cup vegetable oil
  4. ½ yellow onion, chopped
  5. 2 cloves garlic
  6. 2 tablespoons ground allspice
  7. 2 teaspoons ground ginger
  8. 2 teaspoons dried thyme
  9. 1 teaspoon kosher salt
  10. 1 teaspoon ground cinnamon
  11. 1 teaspoon cayenne pepper
  12. ½ teaspoon ground cloves
  13. ½ teaspoon ground nutmeg
  14. 1 (4- to 5-pound) flat-cut beef brisket
  15. Hola Nola Flour Tortillas*
  16. Chorizo Bacon Black Beans
  17. Garnish: sliced radish, cilantro, crumbled queso fresco
Instructions
  1. Prepare gas grill by removing cooking grate from one side of grill. Close lid, and light side without grate. Preheat grill to low heat (250° to 300°).
  2. In the container of a blender, place rum, oil, onion, garlic, allspice, ginger, thyme, salt, cinnamon, cayenne, cloves, and nutmeg; blend until smooth, about 2 minutes. Place brisket in a 12x10-inch disposable foil pan. Pour rum mixture over brisket, gently massaging. Set aside.
  3. Drain 4 cups soaked wood chips, and spread on a piece of foil. Cover with another sheet of foil, crimping edges to seal. Using a fork, poke holes in pouch, and place directly on lit side of grill. Cover with cooking grate.
  4. Place prepared brisket in pan on unlit side of grill. Cover with grill lid. Smoke brisket for 1½ hours, maintaining grill temperature between 225° and 250°.
  5. Carefully tear open foil pouch, and add remaining 4 cups drained wood chips. Cover with grill lid, and grill until a meat thermometer inserted in thickest portion registers 165°, about 1½ hours more. Remove brisket from grill. Place brisket on a large sheet of heavy-duty foil, and pour ½ cup pan drippings over brisket; cover with another sheet of foil, crimping edges to seal.
  6. Return brisket to unlit side of grill. Cover with grill lid, and smoke until a meat thermometer inserted in thickest portion registers 195°, about 2 hours more. Remove from grill, and let rest for 10 minutes. Shred brisket.
  7. Assemble tacos on tortillas with smoked brisket and Chorizo Bacon Black Beans. Garnish with radishes, cilantro, and queso fresco if desired.
Notes
  1. *We used Appleton Special Jamaica Rum. Hola Nola tortillas are made in Geismar, Louisiana, and are available at many Louisiana grocers. For more details and online shipping, visit holanolafoods.com
Louisiana Cookin https://www.louisianacookin.com/
Chorizo Bacon Black Beans
Serves 8
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Ingredients
  1. 4 slices bacon, chopped
  2. ½ pound fresh chorizo sausage
  3. 1 cup chopped onion
  4. 2 cloves garlic, minced
  5. 1 red bell pepper, seeded and diced
  6. 4 (15-ounce) cans black beans, drained and rinsed
  7. ¾ cup Mexican pale lager*
  8. 1 teaspoon salt
  9. ½ teaspoon ground black pepper
  10. ½ cup chopped green onion
Instructions
  1. In a small saucepan, cook bacon over medium heat until crispy, about 5 minutes. Remove bacon using a slotted spoon, and let drain on paper towels.
  2. Add chorizo to pan, and cook until browned and crumbly, 4 to 5 minutes. Add onion, and cook, stirring often, until soft, about 10 minutes. Stir in garlic and bell pepper; cook for 1 minute. Stir in beans, beer, salt, and black pepper; cook until heated through, 10 to 15 minutes. Just before serving, stir in green onion and reserved bacon.
Notes
  1. *We used Corona Extra.
Louisiana Cookin https://www.louisianacookin.com/

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