Brisket Trim Barbacoa
Achunchigan Lattore
Don't let those gold-standard brisket trimmings go to waste. While most people toss the fatty bits and "ugly" edges into a grind pile, you’re sitting on the secret ingredient for the most decadent Smoked Brisket Barbacoa imaginable.
By starting these trimmings on the smoker, you render the fat and infuse them with that unmistakable Texas-style wood fire flavor. Then, a slow braise in a rich, homemade beef consommé transforms those tough fibers into melt-in-your-mouth beef candy.
🌮 Smoked & Braised Brisket Trim Barbacoa
1. The Smoke & Braise
Ingredients:
2–3 lbs Brisket trimmings (fat and meat chunks)
Rub: The Blaxican Fajita Seasoning, coarse pepper, kosher salt
Braise Liquid: 4 cups beef stock, 3 dried guajillo chiles (seeded), 2 dried ancho chiles, 1 onion (halved), 4 garlic cloves, 1 tbsp cumin, 1 bunch cilantro and 1 tbsp Mexican oregano.
Instructions:
Smoke: Season your brisket trim heavily with the rub. Smoke at 250°F for about 3 hours until the meat has a dark, mahogany bark.
The Consommé: While the meat smokes, soak the dried chiles, onion, and spices for 20 minutes in some hot beef stock or water. Blend until smooth to create your braising liquid.
Braise: Place the smoked trimmings into a Dutch oven or deep pan. Pour the consommé over the meat until half-submerged. Cover tightly with foil or a lid.
Finish: Braise at 300°F in the oven (or on the smoker) for another 3–4 hours until the fat has fully rendered and the meat shreds with a fork.
2. Assembly
The Shell: Lightly toast soft corn tortillas over an open flame until pliable and slightly charred.
The Beef: Shred the brisket directly into the braising liquid so it soaks up that "liquid gold" consommé.
The Toppings:
A generous heap of the Barbacoa.
Fresh Pico de Gallo (tomato, onion, cilantro, lime).
A spoonful of the Roasted Pineapple Salsa.
A heavy dusting of Cotija cheese for a salty, crumbly finish.
Pro-Tip
Save the leftover braising liquid! You can serve it in a small cup on the side (birria style) for dipping the tacos.