Dino’s Brisket Tacos with Dino’s Spices!
One Hunnit Percent…The Best Brisket!
Dino's spices are here! If you attended the Christmas Market at The Fox, then you were lucky enough to get to try these spices before they were even released. And if not, then now is your lucky chance! To celebrate the launch, we're sharing one of our favorite ways to use Dino's spices: Dino's brisket tacos. Now you can recreate them for your family the same way Dino, himself, served them up at the market!
Cooking Instructions:
Trim the brisket so the fat side has about 1/4 inch layer of fat. Trim off everything else.
Add one full jar of spice [ He used all purpose but depending on your mood, go for some spice! ] on the brisket, sprinkling evenly.
Put the brisket in oven or smoker all night at 215 degrees.
In the morning, wrap the brisket in pink bbq paper and put it back on the smoker/in the oven at 275 degrees.
Once the brisket hits 205 degrees (or your meat probe feels like inserting it has a similar density to butter), remove from oven/smoker. Let it rest in a cooler with blankets on top for another 2-3 hours.
Slice thinly and place on a cheese fried tortilla with chopped onion, cilantro, and salsa.
***How to make a cheese fried tortilla: Put whatever cheese you want to use into a hot skillet, place a tortilla directly over the cheese, then flip - you have a perfectly toasted tortilla ready to top with all the fixings!
