• As Needed leftover beef brisket

• 8 Ounce sour cream

• 1 Bunch Cilantro, leaves picked

• 4 Whole Jalapeno, seeded and stems removed

• 2 Clove garlic

• 3 Whole lime, juiced

• 1 Teaspoon kosher salt

• 30 Whole corn or flour tortillas

• 1 As Needed pico de gallo

• 1 As Needed Queso fresco, crumbled

• 1 As Needed hot sauce

• 1 As Needed lime, cut into wedges

Steps

1

Use leftover brisket or this recipe Z Grill Smoked Brisket. Slice brisket into thin slices. Place in pan with drippings, cover with foil and keep warm.

2

When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Pellet Tube if available.

3

For the Smoked Cilantro Cream: Spread sour cream onto a sheet pan and place in grill. Smoke for 30 minutes. Remove from grill and turn up the temperature to 350℉.

4

Place cilantro, jalapeños, garlic, lime juice, salt, and smoked sour cream into a blender. Blend until smooth and refrigerate to chill.

5

Wrap tortillas in foil, no more than 10 per foil packet. Place on grill for 10 to 15 minutes or until warm.

6

Build tacos starting with brisket then pico de gallo, smoked cilantro cream, queso fresco, and cilantro leaves. Serve with your favorite hot sauce and lime wedges. Enjoy!