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Brisket Burnt End Tacos with Greek Salad

SERVINGS
10-14
RATE THIS RECIPE
(36)
Chris Lilly makes brisket tacos with Greek salad
Nathan Congleton / TODAY
SERVINGS
10-14
RATE THIS RECIPE
(36)

Ingredients

Bare-Naked Beef Brisket
  • 2 tablespoons brown sugar
  • 2 tablespoons kosher salt
  • 2 tablespoons paprika
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon prepared mustard
  • 1 tablespoon onion powder
  • 1 tablespoon black pepper
  • 2 teaspoons cayenne pepper
  • 4 cloves garlic, minced
  • 1 whole beef brisket (10 to 12 pounds)
Beef Burnt Ends
  • 1 barbecued beef brisket point (removed from a whole smoked brisket, above)
    Greek Salad
    • 2 tablespoons extra-virgin olive oil
    • teaspoons fresh lemon juice
    • tablespoons Kalamata olives, finely minced
    • 1/2 teaspoon dried oregano
    • 1/8 teaspoon freshly ground black pepper
    • 1/2 cucumber, quartered lengthwise and cut into thin 1/8-inch slices
    • 1/2 red onion, cut into thin 1/8-inch slices
    • 1 tomato,diced
    • 2 cups romaine lettuce, cut into 1-inch shreds
    Additional Ingredients
    • 8 6-inch flour tortillas
    • 1 pound beef brisket burnt ends
    • 1/2 cup ranch dressing
    • 1 cup feta cheese, crumbled

    Chef notes

    Chris Lilly, pit master at Big Bob Gibson's Barbecue in Decatur, AL, is a true BBQ genius. Here, he smokes beef brisket and turns it into amazing tacos topped with tangy Greek salad.

    Preparation

    For the Brisket:

    In a small bowl, add the brown sugar, salt, paprika, Worcestershire sauce, mustard, onion powder, pepper, cayenne and garlic. Mix well to create a seasoning paste. Smear the entire brisket with the paste until evenly coated.

    Build a fire (wood or combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. When the cooker reaches 225˚, place the beef brisket on the void side of the grill and close the lid. Cook for 8 to 10 hours until the internal temperature of the brisket reaches 185-190˚. Remove the brisket to a pan and cover.

    Let the meat rest in the pan undisturbed for 1 hour. Slice the brisket across the grain of the meat and serve. Use the beef brisket point to make the Beef Burnt Ends.

    For the Beef Burnt Ends:

    Trim excess fat from the bottom of the brisket point.

    Build a fire (wood or combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. When the cooker reaches 250˚, place the beef brisket point on the void side of the grill and close the lid. Cook for 1 hour 30 minutes. Remove the brisket point from cooker and cube into bite-size chunks.

    For the Greek Salad:

    In a small bowl, whisk together the olive oil, lemon juice, olives, oregano and pepper. Put the chopped vegetables in a medium bowl and pour the dressing over them.

    To Assemble:

    Preheat the grill-top or griddle to 450°.

    Put the flour tortillas on the grill-top and heat until grill marks are visible, 30 seconds on each side. Transfer to a plate.

    Fill each tortilla with brisket burnt ends and top with the dressed salad. Drizzle the ranch dressing over the salad and sprinkle with feta.