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Smoky, tender brisket tucked into warm tortillas with fresh salsa and pickled onions makes Texas-style brisket tacos irresistible. This high protein, carnivore-approved taco is a family BBQ favorite with bold, smoky flavor.
Preheat your oven to 300°F. Pat brisket dry and rub evenly with olive oil, kosher salt, black pepper, smoked paprika, and garlic powder, massaging seasoning onto all sides.
Place brisket in a roasting pan, cover tightly with foil, and cook for 4–5 hours until tender (internal temp 200°F). Let rest for at least 15 minutes, then slice thinly against the grain.
While the brisket cooks, thinly slice the red onion. Combine onion with white vinegar, sugar, and a pinch of salt in a bowl. Let it pickle at room temperature for at least 1 hour, stirring occasionally.
Prepare salsa by dicing roma tomatoes and mixing with chopped cilantro and juice of 1 lime. Season lightly with salt and set aside.
Warm corn tortillas directly over a gas flame or in a dry skillet for 30 seconds per side until soft and slightly charred.
To assemble, layer sliced brisket into tortillas, top with pico de gallo salsa, pickled onions, fresh cilantro, and a squeeze of lime. Serve immediately.
