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TACOS - Smoky Brisket Tacos
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| Marinade & Tacos: | |
| 3-4 | limes |
| 1 large | red onion |
| 3 small | chipotle peppers in adobo sauce |
| 1 can (12 oz) | beer |
| 2 tbsp | salt |
| 1 beef brisket (405 lbs) untrimmed | |
| 3 tbsp | chipotle rub |
| 24 | corn tortillas |
| Onion topping: | |
| 1-2 | limes |
| 1 large | red onion |
| 1/2 c | loosely packed fresh cilantro |
For marinade, juice limes to measure 1/3 cup. Finely chop red onion and chipotle peppers. Combine lime juice, onion, peppers, beer and salt in bowl, whisk well. Place brisket into jumbo size resealable plastic bag. Pour marinade into bag; seal bag and turn to coat. Marinate in refrigerator 6 hours, turning occasionally, or overnight.
Prepare grill for indirect cooking over medium-low heat. Remove brisket from marinade; discard marinade. Pat dry with paper towels and place fat-side up in 13x10x2 inch disposable foil pan. Coat brisket evenly on all sides with rub. Place pan on grill. Grill covered, 60-90 minutes or until crust forms on brisket. Cover pan with heavy-duty aluminum foil; continue grilling, covered 3-4 hours or until fork tender. Remove pan from grill. Grill tortillas 60-90 seconds per side or until grill marks appear; remove from grill. Wrap grilled tortillas in foil to keep warm.
For onion topping, juice limes to measure 2 tbsp. Finely dice onion and finely chop cilantro. Combine onion, cilantro and lime juice in bowl, mix well.
Remove brisket from pan. Slice brisket across the grain using carving set. Carefully pour drippings from pan into strainer. Place brisket slices back into pan. Pour juice over meat, without fat.
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