Smoked Brisket Tacos Recipe :: The Meatwave

Ingredients

• For the Pickled Red Onions
• 1 large red onion, thinly sliced
• 1 cup cider vinegar
• 1 1/2 teaspoons kosher salt
• For the Brisket
• 1/4 cup coarsely ground black pepper
• 3 tablespoons Kosher salt
• 1 brisket point (about 5-7lb), any exterior fat layer trimmed to 1/4-inch
• 2 chunks of a medium smoking wood, such as oak or hickory
• For the Tacos
• 36 street taco-size flour tortillas, warmed on grill or in oven
• 3/4lb Longhorn cheddar cheese, grated
• 1 cup sour cream
• 4 large jalapeños, cut into slices