House-Smoked Brisket Tacos from Twin Peaks feature tender, smoky brisket shredded over warm corn tortillas, topped with fresh cilantro, diced onions, and a tangy barbecue sauce, delivering a flavorful blend of savory and zesty notes wrapped in a soft, handheld delight.
Equipments
- Smoker
- Charcoal or wood chips
- Chef’s knife
- Cutting board
- Meat thermometer
- Mixing bowls
- Tongs
- Baking sheet or tray
- Aluminum foil
- Saucepan
- Whisk
- Serving platter or plates
- Ladle or spoon (for sauce)
- Food-safe gloves (optional)
Ingredients
- 3-4 lb (1.3-1.8 kg) beef brisket
- Kosher salt
- Black pepper
- Smoked paprika
- Garlic powder
- Onion powder
- Brown sugar
- Olive oil
- Corn tortillas
- Fresh cilantro
- White onion
- Barbecue sauce (your choice, or homemade)
Selecting the right cut of beef brisket, ideally 3-4 pounds with good marbling, is crucial for tender, flavorful results in your smoked tacos. Use kosher salt and freshly ground black pepper as a base seasoning, complemented by smoked paprika, garlic powder, onion powder, and brown sugar to create a balanced smoky and sweet flavor profile. Corn tortillas should be warmed properly to prevent cracking, and topping with fresh cilantro and diced white onions adds essential freshness and crunch. Choose a barbecue sauce that matches your taste preference, whether store-bought or homemade, to tie the flavors together. Your version of House-Smoked Brisket Tacos from Twin Peaks will capture the perfect blend of smoky tenderness and vibrant toppings found in the original copycat menu.
Instructions
- Preheat smoker to 225-250°F (107-121°C) using charcoal or wood chips.
- Trim excess fat off brisket.
- In a mixing bowl, create a brisket rub with kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar.
- Drizzle olive oil on brisket; rub seasoning all over meat.
- Place brisket in smoker.
- Smoke brisket for 5-7 hours, monitoring internal temperature with a meat thermometer until 195-205°F (90-96°C).
- Remove brisket from smoker, wrap in aluminum foil, and let rest for at least 30 minutes.
- Dice white onion and chop fresh cilantro; set aside.
- Warm corn tortillas on a baking sheet or tray in oven or on griddle.
- Shred rested brisket using tongs or forks on a cutting board.
- Heat barbecue sauce in a saucepan, whisking until smooth and warm.
- Assemble tacos: layer shredded brisket on tortillas, drizzle with barbecue sauce, sprinkle with diced onion and fresh cilantro.
- Serve tacos on platter or plates.
Substitution
House-Smoked Brisket Tacos from Twin Peaks copycat menu can be adapted if you lack a smoker; slow-cooking the brisket in the oven at low temperature with wood chips wrapped in foil can impart a similar smoky flavor. You can substitute wood chips with charcoal for the smoker, but monitor temperature closely to avoid drying out the brisket. If corn tortillas are unavailable, soft flour tortillas can be used without compromising the overall taste and texture. When shredding brisket, using a meat thermometer ensures you reach the ideal internal temperature (around 195degF or 90degC) for tender, juicy meat. Fresh cilantro and diced onions are essential for authentic garnishing, but you can customize toppings based on your preference.
Tips
Properly trimming the brisket is key to avoiding excess grease while maintaining moisture during smoking. Monitoring the internal temperature with a meat thermometer between 195-205degF ensures the brisket reaches optimal tenderness for easy shredding. When warming your corn tortillas, avoid overheating to prevent them from becoming brittle or dry. Let your brisket rest wrapped in aluminum foil for at least 30 minutes to allow juices to redistribute, enhancing flavor and texture in your tacos.
Nutritions
House-Smoked Brisket Tacos provide a rich source of protein from the tender beef brisket, essential for muscle repair and growth. The corn tortillas add fiber and complex carbohydrates, supporting sustained energy release. Fresh cilantro and diced onions contribute antioxidants and vitamins A and C, which aid immune function and skin health. Your meal is balanced with savory fats and micronutrients, making it both flavorful and nutritionally satisfying.
Storage
Store leftover smoked brisket in an airtight container or tightly wrapped in aluminum foil to maintain moisture and smoky flavor. Refrigerate promptly and consume within 3-4 days for optimal freshness. You can also freeze shredded brisket in vacuum-sealed bags, labeling with the date, and thaw in the refrigerator before reheating.
Variation or Alternatives
Substitute beef brisket with pork shoulder for a tender variation that smokes well and absorbs flavors similarly. Use mesquite or hickory wood chips to intensify the smoky aroma and add depth to the brisket's flavor profile. Instead of corn tortillas, warm flour tortillas for a softer, more pliable texture that complements the rich meat. You can also mix diced jalapenos into the barbecue sauce for a spicy kick, enhancing your taco experience.
Allergies
House-Smoked Brisket Tacos contain common allergens such as beef and ingredients in barbecue sauce, which may include soy, gluten, or mustard depending on the brand used. Corn tortillas are typically gluten-free, but cross-contamination could occur if processed in facilities handling wheat. If you have specific allergies, checking all ingredient labels and informing your server is crucial to ensure your meal is safe.
Why this recipe?
House-Smoked Brisket Tacos from Twin Peaks restaurant are celebrated for their tender, smoky brisket infused with rich flavors that create an unforgettable taste experience. The carefully balanced combination of spices and slow smoking techniques delivers a juicy, melt-in-your-mouth texture that sets these tacos apart. Savoring these tacos offers your palate a unique blend of smoky, savory, and fresh ingredients that make each bite satisfying. Trying to make a copycat version allows you to replicate this gourmet taste at home, elevating your taco nights with authentic, restaurant-quality brisket.