This “Mexican” Brisket recipe is the beef version of our wildly popular Mexican Pulled Pork recipe that we launched in 2022. A savory pulled pork recipe that is a stark contrast to the sweet pulled pork that I grew up on in the Deep South. That recipe and YouTube video are so popular that the technique made its way into our BBQ Schools.
The history behind the Mexican pulled pork recipe comes from conversation with my competition BBQ buddy Sean Woodson. Woody came up with this savory recipe years ago. We have joked that just because you use hot sauce and fajita seasoning that the recipe “isn’t all the Mexican” since it in no way is any sort of traditional Mexican dish. However, the recipe needs a name, and we can’t think of anything better. Plus, it is super good!
We figured that Mexican pulled pork concept had to be tried on brisket, and well the result were phenomenal! The resulting chopped brisket can be used on all sorts of dishes like tacos, nachos or sandwiches
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Just made this and the Mexican pork for the firehouse on my cook day. The crew wore it out! They liked both but finished off the brisket. Easy cook!
Cholula Garlic Chili hot sauce would add an extra layer of flavor. Tabasco Chipotle could be another idea; wonderful flavor in that hot sauce and not too hot or vinegary like the original.
This video and the pulled pork inspired me to try “Mexican” ribs. I made the Dr Pepper bbq sauce and swapped out Dr Pepper for Mexican Coke and they turned out amazing. So good I forgot to take a picture😂
Subbed for not "Wastin' stuff" and using broth vs. stock. 😂😂😂
If you think of pulled pork as sweet then you’re doing it wrong buddy cause that’s not how anyone I know in TN does it
Just tried this over the weekend with your recipe for pickled red onions and jalapeños….. before family left the table this was requested for a family members birthday and again for memorial weekend!
Excellent recipe! Compliments and max props to you and Don!
Just made the Mexican Pulled Pork so I can't wait to try this. It really is amazing. One thing I did for the tortillas is dredge them in the top layer of fat and pan fry it making a birria style taco. So that is one thing I would add to the end product.
My brisket game has been lacking and I needed a bit of a confidence booster. Made this yesterday and it was an overwhelming success! Absolutely delicious, everyone stuffed themselves.
I made this 2 weeks ago and it was so good, I’m doing it again Easter Sunday! Thanks Matt for this awesome recipe!
Do you spray this one? I usually do apple juice and apple cider vinegar on my brisket
Cant afford a brisket but will def try it on a pork but or chuck roast. Where do you get that fat separator contraption?
Nice👍
As someone that's cooked using mesquite for 30 yrs. The mesquite he used was green as a gorde. Quickest way to ruin good food is with green mesquite. Takes (3) years for it to fully cure. Shouldn't be any bark attached, because it slides right off once cured. Most of it will have a sweet smell when you split it. Back in the day the old ranchers would use mesquite for fence posts. When that old post rotted off at the ground, you were left with the best bbq wood in the world. Every square inch would make giant beautiful coals…..
Who the hell is complaining about spicy food this much?? If you think chalula is hot you gotta rethink some things lol
Any meat can be used on a taco 🌮🌮🌮
Why did you use this bullshitt foil? It’s so unhealthy.
You should do videos on game meat like bison brisket
Matt, I made those brisket tacos today. They were awesome. I never had the red onions or jalapeños until today. That is a game changer. Thank you for sharing your recipe.
Is 16 mesh pepper the same as course pepper?
Matt, thank you for the "after the cook" notes in your videos. It is something most channels don't do, but critiquing cooks provides valuable followup info. Roll Tide.
Y’all… you gotta try this with garlic Crystal.
Sir, that was more than a cup of broth. 😂
That Big Red got me, most of my family is in Texas, San Antonio, New Braunfels, Seguin areas, me and my brother used to tear those Big Reds up when we were kids out at lake McQueeny in the summertime while we were fishing, that's an awesome kitchen area you got and some good looking food
Really excited to make this
Oh man! You're not hear to help me lose weight? I guess that explains it. 🙂 Great recipe. I'll be making this and/or the Mexican pulled pork some day soon.
Just letting you know I did this cooking method and it was a banger. Leftovers were a bit salty though, tips? I stored the left over slices with a splash of au jus. Thank you for the videos and your sage advice, tips, and presentation. You're the man.
Aluminum yuuck. Crazy to wrap(steams the meat). Cheating is never a good idea. It's for people who don't want to take the time to do it right. 😢
WTH is up with all this bastardizing of cultures. There's no such thing as "Mexican …. pork or brisket". It's brisket that you just seasoned differently. I don't think people say Oh I'm going to make a "Redneck brisket". lol
I used to know "full disclosure" white lady say I'm making a "mexican casserole". There's no such thing it's "enchiladas you just didn't roll them.
SMDH.
I'm sure the brisket is good, but come on people just stop.
Oh man, I am so hungry now : ) How do you think this would go on a 26" kettle?
My daughter watched this video with us and requested beef tacos every day after. She has never had beef tacos before but asked daily. Made these yesterday and she killed ‘em (so did the rest of us). Thank you for this recipe. It will be a staple for us going forward. And you are right that the pickled jalapeños make it next level. Thank you!
Love it. I will give it a try.
This wants to be Suadero but it will never be. Get yourself a disco and confit the brisket in pork fat with longaniza and tripas.
I just made a Mexican Brisket. It is incredible on tacos. I went to the Meat Church BBQ school last week. It was a great night of food, fun, and teaching. Thank you Matt.
Goldees has the best brisket in Texas voted #1 by Texas Monthly
I'm gonna give this a shot with a chuck roast. Looks delicious!
I put the fat in a foil pan and smoked it under the brisket and caught most of the drippings. I also put the trimmed lean meat in the pan and it was an excellent snack during the rest.
There is something magical about the #16 mesh black pepper and a smoker. Now i'm going to have to try this and a pork butt.
3-2-1 should indeed be seen as a ratio, by PMX his own words… then again….
This is the best way to make a brisket!! The traditional brisket is ok. Shredded brisket tastes way better than the traditional brisket!!
Have to say I love your videos, but you say “I ain’t mad at it” way to often.
Did this today, came out amazing! Used a different "Mexican" seasoning that I already had in my cupboard.
Any relation to David Spade?
I like your video and going try it soon Thanks Biggie
Anything can be a taco from liver to cactus, beef to pork
Substituted 2 small chuck roasts (poor man's brisket) since there are only 3 of us. Came out great using recteq 700 pellet smoker. Leftovers for two more taco dinners. Thanks Matt for all the great recipes and techniques
Hello from Nuevo Laredo! (Mexican side of Laredo Texas)
Here we do also brisket tacos but brisket steaks are done in direct coals! Fat gets crispy and we chop the crispy steaks and they’re awesome with some green salsa, pico de gallo and lime!! Great video man!
On a carnivore diet butter is good. And you are getting healthy and losing weight.
I don't think about chopping up a whole brisket like that but we love doing pulled pork for all sorts of things so this makes a ton of sense. Will be making both this and the Mexican pulled pork soon. Thanks for the recipes Matt.
Hey Matt, been watching awhile now! Just got around to doing the pickled onions and I gotta say 'I ain't mad at ya!' Gonna be a staple in my fridge from now on! This Canadian can't wait to get down to the Church! Cheers!
It looks absolutely delicious!!!!! Have you ever tried to put anything inside a (Puerto Rican) pastelillo it’s the equivalent to an empanada. I’d love to watch!!