Smoked Brisket Tacos with Roasted Corn Salsa & Chipotle Crema

Ingredients

For the Brisket

• 1 Swift Beef Brisket
• Brisket seasoning, to taste
• Corn tortillas

Roasted Corn Pepper Salsa

• 4 ears corn
• Shishito peppers
• 1 jalapeño
• 4 mini sweet red peppers
• ½ red onion
• ⅓ cup cotija cheese, crumbled
• Juice of 1 lime
• Salt, to taste

Guacamole

• 3 ripe avocados
• ¼ onion, diced
• 1 tomato, diced
• 2 garlic cloves, minced
• 1 jalapeño, diced
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime
• Salt, to taste

Chipotle Crema

• ½ cup Mexican crema or sour cream
• 1 chipotle pepper in adobo
• 1 tbsp adobo sauce
• Juice of ½ lime
• 1 garlic clove
• Pinch of salt

Instructions

1. Trim the brisket as desired and season generously with brisket seasoning.
2. Preheat your smoker to 250°F and smoke the brisket until probe tender, about 10–12 hours or until it reaches an internal temperature of approximately 200–205°F.
3. Remove the brisket from the smoker and let it rest for at least 3 hours (or refrigerate overnight for easier slicing). Slice or chop into bite-sized pieces.
4. While the brisket rests, roast the corn, shishito peppers, jalapeño, sweet peppers, and red onion until lightly charred. Chop and combine with cotija cheese, lime juice, and salt.
5. Prepare the guacamole by combining avocado, onion, tomato, garlic, jalapeño, cilantro, lime juice, and salt. Mash until desired consistency.
6. Blend the crema, chipotle pepper, adobo sauce, lime juice, garlic, and salt until smooth.
7. Warm the corn tortillas.
8. Assemble tacos by layering chopped brisket, guacamole, roasted corn pepper salsa, and a drizzle of chipotle crema. Serve immediately.