🔥 Texas-Style Smoked Brisket Tacos with Charred Corn Salsa – Your Next Backyard Fiesta! 🔥

Forget basic burgers—this weekend, let’s take your backyard grill from “good” to legendary with a bold fusion that’s sweeping American patios: Texas-Smoked Brisket Tacos, topped with fire-roasted corn salsa and pickled red onions. 🌮🌽

This dish brings together two American favorites: the low-and-slow magic of Central Texas barbecue and the vibrant, fresh flavors of Mexican street food. It’s the perfect centerpiece for a summer cookout, a Cinco de Mayo celebration, or just a Saturday where you want to impress without stress.

Why This Works on the Grill:

✅ Brisket is smoked for 10–12 hours (start early!) using post oak or hickory for that deep, earthy flavor.

✅ Once tender, slice thinly and sear over open flame for a crispy edge.

✅ Serve on warm corn or flour tortillas with:

Charred Corn Salsa: fresh kernels grilled with jalapeño, lime, cilantro, and red onion.

Pickled Red Onions: bright, tangy, and the perfect contrast to rich brisket.

Crumbled queso fresco or cotija cheese for that creamy finish.

Pro Tip: Set up a DIY taco bar! Lay out toppings in mason jars, add lime wedges and hot sauce, and let guests build their own. Instant party energy. 🎉

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