I have made brisket a handful of times, but never for this purpose. The idea came from a block party my neighborhood had a few weeks ago. My neighbor served the shredded brisket with pico de gallo and flour tortilla's. When ever I use a recipe, it is only a guide line, not gospel. I did a little research to see what spices are used in real carne asada tacos and came up with my own little recipe. This is a 5 lb brisket that I actually cut off from an over sized 14 pounder that I bought from the local butcher about a month ago. A perfect size for a sacrificial lamb. I smoked it hard for about 3 hours, then cheated and put it in the crock pot. She fell apart just looking at her.
While that was cooking, I made up some fresh pico de gallo to smother the corn tortilla wrapped, lime splashed, queso embedded shredded goodness. ¡dios mío. Any beer served with a lime goes well, if you didn't catch on to the theme.
Pico de Pollice
-1/2 white onion
-9 Roma tomatoes (remove all guts)
-2-3 green onions
-3 Serrano chilies
-1 tsp fresh ground pepper
-2 tbsp lime juice
Growing up in Little Mexico has it's benefits, poco o nada.
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