10s across the board for these brisket tacos. Filled with tender brisket flavoured with Cholula® Original Hot Sauce and spices, fresh pico and your favourite toppings, you really can’t go wrong here.



  • 2.5 kilograms beef brisket
  • 8 tablespoons brown sugar
  • 1 tablespoon Schwartz Mild Chilli Powder
  • 1 tablespoon Salt
  • 1/2 teaspoon Schwartz Smoked Paprika
  • 1/2 teaspoon Schwartz Coarse Ground Black Pepper
  • 1/2 teaspoon Schwartz Garlic Powder
  • 1/2 teaspoon Schwartz Cayenne Pepper
  • 1/2 teaspoon Schwartz Cumin ground
  • 75 ml Cholula® Original Hot Sauce

Pico de Gallo

  • 1/2 lime
  • 4 medium plum tomatoes, cored and chopped
  • 175 ml chopped white onion
  • 1 jalpeno pepper, chopped
  • 2 tablespoons Cholula® Original Hot Sauce


  • 16 tortillas
  • 2 avocados, peeled, seeded and thinly sliced



  1. Mix brown sugar, chili powder, salt, smoked paprika, black pepper, garlic powder, cayenne and cumin in medium bowl. Rub brisket with Original Hot Sauce, then coat with seasoning mixture.
  2. Preheat smoker to 125ºC according to manufacturer’s directions, using your favourite hardwood, such as mesquite, pecan or hickory wood.
  3. Place brisket in smoker, fat side up, on grate. Smoke brisket 3 to 4 hours, or until internal temperature reaches 80ºC and a crisp bark (or crust) forms over surface of meat.
  4. Remove brisket from smoker. Place brisket in centre of large sheet of heavy duty foil and wrap completely. Return wrapped brisket to smoker. Cook at least 2 1/2 hours (up to 4 hours) longer or until meat is tender and internal temperature reaches 95ºC
  5. Remove brisket from smoker. Open foil slightly to vent; let stand 10 minutes. Close and re-wrap foil. Let brisket stand 30 minutes to allow juices to be reabsorbed.
  6. For the Pico, mix all ingredients until well blended.
  7. To assemble tacos, shred brisket with two forks. Layer tortillas with briskey, pico de gallo, and sliced avocado. Drizzle with additional Original Hot Sauce to serve.

Chefs tip: Alternatively brisket can be cooked in the oven at 150C for around 4-5 hours, covering after the first 30 minutes. Ensure cooked through before serving.