Brisket Tacos with Pineapple Salsa

Ingredients

For the Brisket
• 1.5 kilograms beef brisket (whole) (trimmed of excess fat)
• 2 tablespoons smoked paprika (for dry rub)
• 1 tablespoon cumin (for dry rub)
• 1 tablespoon brown sugar (for dry rub)
• 2 tablespoons coarse salt (for dry rub)
• 1 tablespoon black pepper (for dry rub)
• 1 tablespoon garlic powder (for dry rub)
• 1 tablespoon onion powder (for dry rub)
• to cover litres water (for brining if desired)
For the Homemade Corn Tortillas
• 300 grams masa harina (corn flour for tortilla dough)
• 200 millilitres warm water (adjust as needed for dough consistency)
• 5 grams salt (to taste for the dough)
For the Pineapple Salsa
• 250 grams ripe pineapple (diced)
• 50 grams red onion (finely diced)
• 15 grams fresh cilantro (chopped)
• 30 millilitres lime juice (freshly squeezed)
• to taste grams jalapeño (finely diced, adjust according to spice preference)
• to taste grams salt (to season the salsa)
For the Avocado Crema
• 2 large ripe avocados (peeled and pitted)
• 100 grams sour cream (or Greek yogurt)
• 15 millilitres lime juice (freshly squeezed)
• to taste grams salt (to season)

Instructions

1. 1. Prepare the Brisket: Rub the brisket with a mixture of smoked paprika, cumin, brown sugar, salt, black pepper, garlic powder, and onion powder. Ensure the brisket is coated evenly. Wrap it tightly in plastic wrap and refrigerate for at least 2 hours, preferably overnight for maximum flavour.

   Keep the brisket well-covered to prevent contamination. Ensure even coating as this will enhance the smoky flavours when cooked.

2. 2. Brisket Smoking Process: Prepare the Kamado Joe grill or smoker and bring it to a constant temperature of 110-120°C (225-250°F). Place the brisket fat side up on the smoker. Smoke for approximately 6-8 hours, maintaining steady temperature and adding wood chips as necessary to achieve a rich smoky flavour. An internal temperature of 90°C (195°F) is ideal for slicing brisket.

   Monitor the internal temperature closely using a meat thermometer for precise cooking. Avoid opening the smoker too often to prevent temperature fluctuations.

3. 3. Rest the Brisket: Remove brisket from the smoker and let it rest for at least 30-60 minutes, wrapped in foil. This allows the juices to redistribute, making it juicier when sliced.

   Don’t skip resting the brisket; this step is crucial for tenderness.

4. 4. Make the Corn Tortillas: In a mixing bowl, combine masa harina, salt, and warm water. Mix until a smooth dough forms that is not sticky. Divide into 10-12 equal portions and roll each into a ball. Flatten each ball by hand or using a tortilla press. Cook tortillas on a hot skillet for about 30 seconds per side until lightly browned and cooked through. Keep them warm in a towel.

   The dough should not be too sticky or too dry; adjust the water as necessary. Ensure the skillet is preheated for good cooking results.

5. 5. Prepare the Pineapple Salsa: In a mixing bowl, combine diced pineapple, red onion, cilantro, lime juice, and jalapeño. Season with salt to taste. Mix well and let sit for at least 30 minutes to let the flavours meld.

   Taste the salsa and adjust seasoning according to preference.

6. 6. Prepare the Avocado Crema: In a food processor, combine avocados, sour cream, lime juice, and salt. Blend until smooth and creamy. Adjust seasoning to taste. Store in the fridge until ready to serve.

   Ensure the avocado is ripe for a smooth consistency. Avoid browning by keeping it covered.

7. 7. Assemble the Tacos: Slice the rested brisket against the grain into thin slices. Take a warm tortilla, add slices of brisket, top with pineapple salsa and a drizzle of avocado crema. Serve with lime wedges on the side for extra flavour.

   Ensure the brisket is sliced against the grain for maximum tenderness. Serve the tacos immediately to enjoy them warm.