Smoked Brisket Tacos with Quick Pickled Onions

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Disclaimer: This is a special occasion taco that will require planning ahead.

Smoked Brisket
At home, you’ll begin with the smoking the brisket that you’ll pack into the cooler for your trip. We have a Masterbuilt that you can check out if you’re in the market. After sitting for 12-hours in a homemade marinade, we used hickory chips to smoke an 8lb flat cut for 7 hours. You’ll need to cool the meat to room temp, seal it up and store it in the fridge until it goes into the cooler for your camp trip. Freeze whatever you won’t use, it reheats well.

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Quick Pickled Onions
1 red onion thinly cut
1/2 cup water
1/4 cup white distilled vinegar
1/4 cup pepperoncini juice (or apple cider vinegar)
1 1/2 tablespoon raw agave syrup
1 tsp fine salt

At camp, heat the water, vinegar, juice and agave until just boiling. Pour over the sliced onions and let it sit for 20-30 minutes with the onions completely covered. This is all the time they will take, but you can also do this step at home and pack into the cooler. They will keep for three days in the fridge or in the cooler from the time you make them.

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The Tacos
Corn Street Taco Tortillas
Smoked Brisket
Quick Pickled Onions
Avocado
Feta
Hot Sauce

Wrap your brisket in foil and reheat over the fire or just refire it on your camp stove. Heat the tortillas in the pan or over the open fire at camp. Use the rest of the toppings to your liking and savor in this being possibly the best taco you’ve ever enjoyed. The time involved? Worth every bite.