If you have leftover brisket, these crispy Blackstone Brisket Tacos are an ideal way to transform it into a fast, flavorful meal. Lightly season and sear chopped brisket on the griddle, sandwich it in a tortilla with plenty of cheese, and crisp the assembled tacos in a bit of avocado oil on your Blackstone griddle. The result is melty, crunchy, and perfect for weeknights or feeding a crowd.
Blackstone Brisket Tacos
Brisket tacos are quick, satisfying, and a smart way to use smoky leftover beef. They come together fast on a griddle — just chop, season, and crisp. You can use leftover smoked brisket, roast beef, pulled pork, or shredded beef; all work beautifully. And don’t skimp on the cheese. A generous layer of shredded Mexican-blend cheese helps everything bind together and creates that irresistible crispy edge.
Recipe Shopping List
Here’s what you’ll need to make brisket tacos on the Blackstone. Quantities are noted in the recipe card below.
- Cooked brisket (chopped)
- Shredded Mexican-blend cheese
- Taco seasoning
- Avocado oil
- Corn tortillas
- Cilantro, onion, and tomato for toppings
- Hot sauce or salsa to finish
How To Make This Recipe
This overview walks through the steps so you know what to expect. For best results, have all toppings ready before you start cooking, because these tacos cook quickly on a hot griddle.
- Save some brisket. Leftover smoked brisket is ideal, but any cooked beef like roast or pulled meat will work.
- Prep. Chop the brisket into bite-sized pieces and toss with taco seasoning. Prepare toppings such as chopped onion, cilantro, diced tomato, avocado, sour cream, and salsa so everything is ready to serve.
- Preheat the griddle. Heat your Blackstone to medium-low and allow it to preheat for 10–15 minutes so the surface is evenly hot.
- Assemble and cook. Lightly oil the griddle with avocado oil. Lay a tortilla on the griddle, sprinkle a layer of cheese across the whole tortilla, add seasoned brisket to one half, then fold the tortilla over. Once the cheese begins to melt, flip and cook until both sides are golden brown and crisp. Each side will take about 3–4 minutes depending on heat.
- Serve. Transfer tacos to a plate and top with fresh cilantro, diced onion, tomato, and your favorite hot sauce or salsa. Serve immediately while hot and crispy.
Tips: Use a thin layer of oil on the griddle to encourage even browning. Work in batches to avoid overcrowding, and keep finished tacos warm on a tray while you cook the rest.
More Taco Night Ideas
If you love taco night, try rotating different proteins and sides. Here are recipe ideas and family favorites to inspire future meals:
Taco Variations
- Blackstone Smoked Pulled Pork Tacos
- Blackstone Skirt Steak Street Tacos
- Smoked Shredded Beef Tacos
- Tequila Lime Smoked Shredded Beef Puffy Tacos
- Pellet Grill Beef Birria Tacos
- Blackstone Fish Tacos with Peach Salsa
- Blackened Shrimp Tacos
- Smoked Pork Loin Tacos
- Blackstone Steak Tacos
- Marinated Fish Tacos
- Ground Beef Tacos
Sides & Appetizers
- Blackstone Mexican-Style Street Corn (Off the Cob)
- Mexican Shrimp Cocktail
- Grilled Mexican Street Corn
- Bean Dip
Burritos, Enchiladas, Nachos, Fajitas, Tamales, Etc.
- Smoked Shredded Beef Burritos
- Smoked Shredded Beef Nachos
- Smoked Shredded Beef Enchiladas
- Blackstone Shrimp Fajitas
- Easy Shrimp Diablo
- Smoked Pulled Pork Enchiladas
- Blackstone Griddle Quesadillas
- Beef and Bean Burrito Skillet
- Shredded Beef Tamales
- Chilaquiles with Salsa Verde
- Carnitas
- Carne Asada
- Steak Fajitas
- Pickled Red Onions
Blackstone Brisket Tacos — Recipe Card
Yield: 8 servings
Prep Time: 15 minutes • Cook Time: 12 minutes • Total Time: 27 minutes
Ingredients
- 24 corn tortillas
- Avocado oil, for the griddle
- 6 cups shredded Mexican-blend cheese
- 6 cups cooked, chopped brisket
- 1 tablespoon taco seasoning (or to taste)
- Taco toppings: cilantro, diced onion, tomato, avocado, salsa, hot sauce
Instructions
- Preheat the griddle to medium-low heat and allow it to heat evenly for 10–15 minutes.
- Lay a tortilla on the griddle, sprinkle cheese across the entire tortilla, and add chopped brisket to one half.
- Fold the tortilla over the filling. Cook for 3–4 minutes per side, flipping once, until both sides are browned and crisp and the cheese has melted.
- Repeat in batches until all tacos are cooked. Serve immediately with your favorite toppings.
Nutrition (estimated per serving)
Calories: 991 • Total Fat: 60g • Saturated Fat: 28g • Cholesterol: 263mg • Sodium: 469mg • Carbohydrates: 36g • Fiber: 5g • Sugar: 2g • Protein: 74g
Nutrition information is an estimate.