Home » Method » Slow Cooker » Slow Cooker Smoked Chipotle Brisket Tacos
by Whitney Bond
September 11, 2023
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4.72 stars (7 ratings)
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Brisket Tacos are slow cooked in a smoky chipotle rub and stout beer, shredded and served in tortillas with roasted corn salsa and creamy chipotle sauce.
Oh hey there! Happy Taco Tuesday!
I recently asked my Facebook friends to share the first thing they thought of when they thought of my blog, and one of my friends said TACOS!
I had to laugh, because it is totally true, I do share a lot of taco recipes! From Chipotle Honey Pulled Pork Tacos to Carne Asada Tacos to Buffalo Cauliflower Tacos, my love of tacos runs deep! And this new recipe for brisket tacosis definitely going to become a new favorite!
Growing up in Oklahoma, we ate a lot of beef brisket. For a while, I could never find brisket at the grocery stores in San Diego, but my local store recently started carrying this wonderful cut of beef and I couldn’t be more excited.
Slow cooking brisket makes it nice and tender, perfect for shredding up and turning into tacos!
Ingredients
- 2 tbsp chipotle chili powder
- 1 tbsp smoked paprika
- 1 tbsp ground black pepper
- 1 tbsp kosher salt
- 1 tbsp ground cumin
- 2 lb beef brisket
- 1 tsp liquid smoke flavoring
- 12 oz stout beer
Instructions
In a small bowl, combine the chipotle chili powder, smoked paprika, ground black pepper, kosher salt and ground cumin.
Rub this mixture on the beef brisket. Place the brisket in a slow cooker set to low, pour the liquid smoke and stout aroundthe brisket. Cook on low for 8-12 hoursor on high 4-6 hours.
Remove the beef brisket from the slow cooker, place on a cutting board and rest for 10 minutes. Shred with two forks or Meat Claws
(← one of my favorite kitchen gadgets ever!)
If you’d like to add the chipotle cream sauce on top of the tacos (which I highly recommend!) now is the perfect time toprepare the sauce!
Chipotle Cream Sauce Ingredients
- 1 cup sour cream
- 1 chipotle pepper in adobo sauce (chopped)
- 1 tsp adobo sauce from the can of chipotle peppers
- 1 clove garlic (crushed)
- 1 tbsp fresh lime juice
- ½ tsp salt
- ¼ cup slow cooker liquid
Chipotle Cream Sauce Instructions
Add all of the ingredients to a blender, including¼ cup of the liquid from the slow cooker that the brisket cooked in. Blend until smooth and creamy.
Serve the brisket tacosin tortillas topped with the creamy chipotle sauce.
You can also add queso fresco, fresh cilantro, avocado, diced red onion orroasted poblano corn salsa(what I used!)
More Crock Pot taco recipes
Looking for more great Crock Pot Taco Recipes?Here are five of my favorites!
- Slow Cooker Sriracha Honey Pulled Pork Tacos
- Crock Pot Chicken Mole Tacos
- Slow Cooker Blackberry Jalapeno Pulled Pork Tacos
- Crock Pot Korean BBQ Chicken Tacos
- Slow Cooker Tacos Al Pastor
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4.72 stars (7 ratings)
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Slow Cooker Smoked Chipotle Brisket Tacos
Brisket Tacosare slow cooked in a smokey chipotle rub and stout beer, shredded and served in tortillas with Roasted Corn Salsa & Creamy Chipotle Sauce.
Servings: 16 tacos
Prep Time: 15 minutes mins
Cook Time: 8 hours hrs
Total Time: 8 hours hrs 15 minutes mins
Author: Whitney Bond
Course: Main Course
Cuisine: Mexican
Ingredients
Smoked Chipotle Brisket Tacos
- 2 tbsp chipotle chili powder
- 1 tbsp smoked paprika
- 1 tbsp ground black pepper
- 1 tbsp kosher salt
- 1 tbsp ground cumin
- 2 lb beef brisket
- 1 tsp liquid smoke flavoring
- 12 oz stout beer
Chipotle Cream Sauce
- 1 cup sour cream
- 1 chipotle pepper in adobo sauce, chopped
- 1 tsp adobo sauce from the can of chipotle peppers
- 1 clove garlic, crushed
- 1 tbsp fresh lime juice
- ½ tsp salt
- ¼ cup slow cooker liquid
Serve With
- 16 small tortillas, corn or flour
- roasted poblano corn salsa, click link for recipe
Instructions
Smoked Chipotle Brisket Tacos
In a small bowl, combine the chipotle chili powder, smoked paprika, ground black pepper, kosher salt and ground cumin.
Rub this mixture on the beef brisket.
Place the brisket in a slow cooker set to low, pour the liquid smoke and stout around the brisket.
Cook on low for 8-12 hours or on high 4-6 hours.
Remove the beef brisket from the slow cooker, place on a cutting board and rest for 10 minutes. Shred with two forks or Meat Claws
Serve the brisket in tortillas topped with chipotle cream sauce and poblano corn salsa.
Chipotle Cream Sauce
Add all of the ingredients to a blender, including ¼ cup of the liquid from the slow cooker that the brisket cooked in.
Blend until smooth and creamy.
Nutrition Facts
Serving 6gCalories 222kcal (11%)Carbohydrates 18g (6%)Protein 14g (28%)Fat 9g (14%)Saturated Fat 3g (15%)Cholesterol 42mg (14%)Sodium 842mg (35%)Potassium 294mg (8%)Fiber 1g (4%)Sugar 2g (2%)Vitamin A 605mg (12%)Vitamin C 0.5mg (1%)Calcium 60mg (6%)Iron 2.7mg (15%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!
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originally published August 9, 2016 — last updated September 11, 2023 17 Comments
Posted in: Beef, Dairy Free Recipes, Dinner, Egg Free Recipes, Method, Recipes, Slow Cooker, Super Bowl Recipes
About Whitney Bond
I’m a sports-loving, coffee-drinking, food blogger, the host of “29 Minute Meals”, a contributing writer for TODAY Food, cookbook author and on-camera food and lifestyle expert! Here you’ll find most recipes are made in 29 minutes or less, in one pot, or in a crock pot!
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Leave a Reply
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Chris Benson — September 11, 2023 @ 5:26 PM Reply
Can you cook this in a pressure cooker instead?
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Whitney Bond — September 11, 2023 @ 6:01 PM Reply
Yes, you’ll want to cut the brisket into large chunks. Rub the chunks of brisket with the chipotle chili powder, smoked paprika, ground black pepper, kosher salt and ground cumin. Add the brisket to the pressure cooker, then add the liquid smoke and stout beer. Secure the lid on the pressure cooker and set the steam release valve to “sealing”. Cook on high pressure for 30 minutes. Allow the pressure cooker to naturally release before removing the lid. Use kitchen tongs to remove the beef from the pressure cooker, place on a cutting board and shred.
Let me know how it turns out Chris! Enjoy!
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Jenn Miller — June 17, 2023 @ 5:50 AM Reply
I make these at least once a month. My family (and friends) love these tacos. You HAVE to add the corn salsa, it makes them pop with so many yummy flavors and they all go well together. Putting this recipe permanently in my recipe box
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Whitney Bond — June 20, 2023 @ 8:49 AM Reply
Love to hear that Jenn! Thanks so much for taking the time to leave a review!
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Andrea — November 30, 2020 @ 7:25 PM Reply
If I’m honest, I only made the chipotle cream sauce recipe from this. And it is THE BEST EVER. I will be making this forever for everything. So good.
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Whitney Bond — November 30, 2020 @ 7:44 PM Reply
LOVE to hear that Andrea! Thanks so much for sharing!
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Ali — July 8, 2019 @ 10:25 AM Reply
Hey there, when you say 1 chipotle pepper in adobo sauce chopped, you mean one pepper from the can chopped up, not the entire whole can right?
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whitneybond — July 8, 2019 @ 10:34 AM Reply
Hi Ali, yes, just one pepper from the can, not the entire can!
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ali — July 8, 2019 @ 10:23 AM Reply
Hey there, when you say 1 chipotle pepper in adobo sauce chopped you mean only one pepper from the can, not one whole can right?
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Tammi — July 17, 2017 @ 8:08 PM Reply
Whitney – you inspired me after the Cox Smart Home Oklahoma City event and I’ve done your recipes two nights in a row! Sunday night – the 1-pot Beef Enchiladas, which were so yummy..But this one tonight I served for guests and Chuck as well as my two teen girls. And they were raving! (me too).So easy, and I made the chipotle cream sauce and the roasted poblano corn salsa too. AMAZING. I’m cooking at a whole new level and it’s so easy! One question – I put the rub on the brisket but wasn’t sure what to do with the excess that didn’t stick to the brisket? I noticed that it was the finer grains that stuck and not the larger ones (like the kosher salt).So I just sprinkled some extra on top of the brisket but not all of it. Any advice? Thanks, Whitney!
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whitneybond — July 26, 2017 @ 4:35 PM Reply
Hi Tammi! I love to hear that 🙂 If I ever have excess rub, I just toss it in the crock pot! It’s all going to cook together in there, which is one of the great parts of crock pot cooking! So glad you and the family enjoyed the recipe!
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Sandra — July 1, 2017 @ 8:47 PM Reply
Would you recommend 12oz of beef broth as a subsituation to the beer?
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whitneybond — July 2, 2017 @ 9:27 PM Reply
Hi Sandra, yes, beef broth would work as a substitute for the beer. Enjoy!
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sandra — May 30, 2017 @ 6:28 AM Reply
WOW, everyone loved the brisket, they kept going back for more
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whitneybond — May 30, 2017 @ 10:21 AM Reply
Hi Sandra, I’m so glad to hear it! Thanks for sharing!
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Dawn D. — August 14, 2016 @ 7:43 AM Reply
Mouth officially watering. Wow.
Where in the world do you find adobo sauce, though?
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whitneybond — August 14, 2016 @ 9:28 AM Reply
Thanks so much Dawn! The adobo sauce is from the can of chipotle chilies in adobo sauce which you can find at any major grocery store!
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