BBQ Brisket Birria Tacos

With Culley’s Smoked Texas BBQ Brisket Gravy, Culley's Pitmaster Beef Rub, Culley's BBQ Sauce

Time: 6 ½ hours
Servings: 8-10

Ingredients:

Beef Brisket

• 1-1.2kg beef brisket
• Culley’s Pitmaster Beef Rub
• 1 packet of Culley’s Smoked Texas BBQ Brisket Gravy
• 2 cups boiling water
• ½ cup Culley’s BBQ Sauce

Tacos

• Oil
• 16-20 corn tortillas
• 2 cups grated mozzarella 

Toppings

• 3 tomatoes
• 1 red onion 
• 2 handfuls of fresh coriander 
• 1 ½ cups corn
• 1 tbsp smoked paprika
• Pickled red onions
• 2 limes

Method:

1. Season the beef brisket generously with Culley’s Pitmaster Beef Rub and place it in a slow cooker. 
2. In a mixing bowl, combine Culley’s Smoked Texas BBQ Brisket Gravy and boiling water, stirring until well combined. 
3. Pour 1 cup of the gravy and Culley’s BBQ Sauce over the beef and put the slower cooker on high for 4-6 hours. 
4. When the beef has about 30 minutes remaining, heat a fry pan over a medium-high heat, place the corn and paprika in the pan and stir until the corn is charred. 
5. To make the salsa, chop the tomatoes, red onion and 1 handful of coriander and combine. 
6. Once the beef is cooked, shred it with forks or hands. 
7. Heat oil in a fry pan on a medium-high heat. Dunk the tortillas in the remaining gravy and place down flat in the fry pan. Put beef brisket on half of the tortilla, sprinkle over cheese and fold the tortilla in half. Cook this side until golden and crispy before flipping and cooking the other side. 
8. Serve tacos topped with salsa, pickled red onions, remaining coriander and any remaining gravy. Finish with a squeeze of fresh lime.