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Brisket for tacos

Powak
Powak Posts: 1,412
in EggHead Forum
My work’s throwing a big lunch party for a coworker who’s moving on Friday. I threw out the brisket bait and they bought it. But this time we’re gonna do tacos instead of the usual sliced on sliders. I’m thinking a 10lb brisket should be enough for 20+/- people? And what’s the better side to get for shredding - point or a flat? I’m thinking of concocting a carne asada mix of spices to use as the rub and maybe just light amount of mesquite for the smoke.
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Comments

  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    I would do a 14 to 15 lb packer and then chop it all up and mix. It gives you a great combination of lean and fatty. If you have extra throw it on the freezer for later. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Eggcelsior
    Eggcelsior Posts: 14,414
    I’d stick with a point if you are choosing one part or the other.
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  • Kent8621
    Kent8621 Posts: 843
    SmokeyPitt said:
    I would do a 14 to 15 lb packer and then chop it all up and mix. It gives you a great combination of lean and fatty. If you have extra throw it on the freezer for later. 
    this, always leave room for extra.  worst case is you take it home and make nachos for dinner.

    2 Large Eggs - Raleigh, NC

    Boiler Up!!

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  • TexasisBestest
    TexasisBestest Posts: 122
    Literally JUST did this... smoke a packer and chop and mix. Best overall results and EASIEST in my opinion.
    Dallas Texas.
    2 x XLBGE 1 x LBGE.
    Tech:  EggGenius and Thermoworks Smoke w Gateway
    Lump: Rockwood/Fogo
    Wood: Cherry, Apple, PostOak, Pecan
    Meat: Costco, Deep Cuts
    Rubs: Meat Church, HardcoreCarnivore, John Henry's
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  • Powak
    Powak Posts: 1,412
    Alright due to my schedule I’ve only got from 5pm-ish Thursday till 4am Friday morning to get this done. Do you guys think smokin at 300°, foiling at 160° internal to get this done? I’m thinking between an 8-12lb brisket right now.
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  • Powak
    Powak Posts: 1,412
    TexasisBestest said:
    Literally JUST did this... smoke a packer and chop and mix. Best overall results and EASIEST in my opinion.
    Hey man do you spice your brisket before smoking or mix the seasonings in when mixing up the meat?
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