Brisket Tacos with Fresh Smoked Salsa #brisket #tacotuesday #tacos #salsa #besttacos #tortilla

Todays episode was a treat to make.
Brisket: Flat Only cut 6lbs 4oz pre trimming
Prep: Salt, Pepper & Garlic all sides, then repeat with #meatchurchbbq #holycow
Cook: #oklahomajoes #highlandsmoker heat to 250° with #bbcharcoal and #postoak
Cook at 250° until internal temp of 185-190° internal all the way around.
Take off and wrap in tallow slathered butchers paper. Place back on the smoker until probe tender or around 203° internal all around. You can remove and place on a cookie sheet and place in the oven at 155° if your oven will do that temp. You can hold it up to 16hrs at that temp and then serve.

Salsa: 25 Roma Tomatos, 10-15 mid to Lg Jalapeños, 2 large white or yellow onions, 4 limes, 1 head of garlic, 2 bunches of Cilantro.
Prep: cut all the Roma Tomatos lengthwise into halves, same with the jalapeños.
Quarter the onions.
Place 7-8 whole Tomatos or all of the Tomatos on a metal ventilated cooking rack (depending on the level of smoke you want)
Place all the jalapeños and 4 quarter quarters of onions on a rack and place in smoker for 1 1/2-2 hrs.
Using a larger food processor put all veggies including garlic, cilantro & 2-3 peeled limes in and pulse until the desired chunkiness. Cover and place in the refrigerator for 6-12 hrs.

Chipotle Aioli: https://amzn.to/466rJp8
Meat Church Holy Cow: https://amzn.to/3N0Q1YI

#oklahomajoes #bbq #brisket #tacos #tacotuesday #meatchurchbbq #smokedmeat #bbcharcoal #chipotle #smokedsalsa #salsa #smoker